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Post by foodofthegods on Nov 2, 2006 14:36:45 GMT -5
Reading about sugar for chocolate I have seen some people say they powder the sugar in a food processer before adding. Chocolate Alchemist doesn't mention this in his home chocolate making instructions. Is it necessary with the santha? It seems to me the santha could grind the sugar at the same time it is grinding the beans but I just got my santha and don't want to mess it up with the first try.
How about brown sugar ? safe to use?
Since sugar is hydrostatic ( takes on moisture from the environment) should it be dryed first ?
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Post by Alan on Nov 2, 2006 16:02:07 GMT -5
There are no problems putting sugar in the Santha, it won't harm it. Grinding it ahead of time just reduces refining time. I don't find it necessary though. Probably you want to steer clear from brown sugar as it has a good deal of moisture that might cause you problems. Best to stay away from water or moisture when working with chocolate. The word you are looking for is hygroscopic, not hydrostatic. en.wikipedia.org/wiki/Hygroscopicen.wikipedia.org/wiki/Fluid_staticsHave fun, CL
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Post by Alan on Jan 16, 2007 18:53:14 GMT -5
Just a quick update, I've noticed that Valrhona does use brown sugar is a couple of their bars. They may have dried it out first, or used a conching process with sufficient heat to drive off the extra added moisture.
Though I haven't yet tried it, I'll be trying brown sugar in some batches in the future. I'll let you know how they turn out, and if I have any issues with seizing.
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Post by Alchemist on Jan 17, 2007 8:24:11 GMT -5
Actually, it is I who mentioned pre-grinding the sugar. As choco-luvah mentioned, it takes off refining time. Roughly 2-3 hours. You won't mess the Santha up by adding it straight. I don't pre-grind any more.
And I will re-iterate about the brown sugar. The primary concern is moisture. Drying in an oven may take care of it, or there may not be any issue. Only experimentation will tell, and that is one I have not done.
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Post by melange on Jan 21, 2007 14:35:55 GMT -5
Has anybody tried using cane fodant sugar? It is powdered to a higher finesse than is achievable in a coffee grinder and does not have added starch.
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josh
Novice
Posts: 56
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Post by josh on Apr 1, 2007 22:05:18 GMT -5
YOOOOOO ALL,
I recently, read the Alchemists Soy Milk recipe, awsome by the way, and noticed the sugar ingred. so, I came here to say; Although it is required by law to add crap to sugar, if you go the wholesaler you can buy (in bulk only) un-enriched and un-foritfied powderd sugar. Save yourself the hassel man and make da call! Grindin hurt the Jungle arm.
Jungle
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Post by Alchemist on Apr 3, 2007 14:24:05 GMT -5
YOOOOOO ALL, I recently, read the Alchemists Soy Milk recipe, awsome by the way, and noticed the sugar ingred. so, I came here to say; Although it is required by law to add crap to sugar, if you go the wholesaler you can buy (in bulk only) un-enriched and un-foritfied powderd sugar. Save yourself the hassel man and make da call! Grindin hurt the Jungle arm. Jungle Do you have a link or contact? I had never found such a product. They all contained additives to prevent clumping. I am glad you liked the recipe.
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Post by chokee55 on May 14, 2007 21:32:52 GMT -5
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