Shelf Life of granulated Sucrose
Started by wgazaille, Apr 28 2021 12:57 PM
We are using dry granulated sucrose. After producing a 60 degree brix slurry, how long can the sucrose be held before needing to dispose of. Water temp at mix is 120 degrees.
Bespoke or off the shelf training?
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That is dependent upon how clean equipment is when making the slurry and how protected the slurry is from the environment. On it's own, it will hold up a very long time, but the problem is air quality and potential for yeast & mold contamination.
We are using dry granulated sucrose. After producing a 60 degree brix slurry, how long can the sucrose be held before needing to dispose of. Water temp at mix is 120 degrees.
I'm curious. Why do you want to store a slurry ?
Bespoke or off the shelf training?
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