CUTTING THE GRAIN, LOWERING OR GREASING.
Almost all sugar, especially refined, whether loaf, crystalized or granulated, and most sugars known to the trade as pieces will, if boiled beyond the degree of ball, or 250 by the thermometer, when turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard opaque sugar. To prevent this candying, as it is called several agents are used, such as glucose, cream of tartar pyroligneous acid, vinegar &c., the action of which will cause the sugar to boil clear, be pliable while hot and transparent when cold. It is therefore necessary to use some lowering agent for all boilings intended for clear goods, such as drops, taffies, rocks. &c.
No. 1, 22½ inch, 2 rings |
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Experience has taught most of the old hands that two of these agents possess all the merits necessary for the purpose, and are to be preferred to others for reasons it is unnecessary to state—they are cream of tartar and glucose. A great deal could be said in favor of either or both; cream of tartar is handier and cleaner to use as well as more exact in its action; goods boiled with it will be a better color and, some assert, more crisp; for acids and all best and export goods it is to be recommended—use a proportion of half an ounce to every 14 lbs. of sugar—we say about, as some strong sugars require a little more, this is generally measured in a teaspoon, two spoonfuls to every 14 lbs. of sugar.
Glucose, being cheaper than sugar, is valuable to the confectioner, not only for its lowering qualities, but also as a bulk producer, reducing the cost of the product. On this account there is a tendency to overdo it by using too much, the result causing goods to become sticky and turn soft immediately they are exposed to the atmosphere, not only so, but we have seen drops running to a solid lump in bottles through being overdosed. If glucose is used in proper proportions, it makes an excellent lowering agent, and will answer the purpose first rate for ordinary drops and the like. Use three lbs. of glucose to every 14 lbs. of sugar; keep a panful on the furnace top, so that it will always be hot and may be easily measured by means of a saucepan or ladle holding the exact quantity; add the glucose when sugar begins to boil.