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Old 01-26-2009, 01:18 AM   #1
NewBrew75
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Default Clear candi sugar vs table sugar?

Any difference between clear candi sugar and table sugar?

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Old 01-26-2009, 01:22 AM   #2
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I betcha if you looked at the similar threads listed at the bottom of your screen you will find the answers you need..especially the last one that looks fairly substantial....If not there's a ton of info on it here, if you search for it...



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Old 01-26-2009, 01:56 AM   #3
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ehh... not so much info in those threads below. There is one assertion that candi sugar is invert sugar, but another person says it's just sucrose, identical to table sugar.

I would be curious to know for sure whether there is in fact a difference between the two.

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Old 01-26-2009, 02:05 AM   #4
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Yeah, I didn't really find any very good info in the treads either. Does anybody know for sure?

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Old 01-26-2009, 02:17 AM   #5
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I will help on the condition that the next candi sugar question some one asks you pay it forward.
Candi sugar is a simple sugar made of short chain molecules therefore easier for yeast to consume and convert to alcohol.
Table sugar is a complex sugar made of long chain molecules therefore more difficult for the yeast to consume.
Conversion from table to candi is easy. heat wet table sugar in the presence of an acid such as lemon juice or cream of tartar until melted and begins to boil. stir often. when the sugar begins to turn yellow it can be poured onto wax paper or a silicone baking mat for cooling. you now have candi sugar also known as invert sugar.
NOTE, DISCLAIMER, WARNING: MELTED SUGAR IS VERY HOT AND STICKY AND CAN CAUSE SEVERE BURNS. CHECK THE WIKI OR OTHER SOURCES OF INFORMATION BEFORE ATTEMPTING TO PREVENT SERIOUS INJURY.

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Old 01-26-2009, 03:19 AM   #6
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MAKING YOUR OWN BELGIAN CANDY SUGAR
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Old 01-26-2009, 03:25 AM   #7
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Thanks beerthirty, I'll do your favor from now on. Sorry for apparently asking another noob question.

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Old 01-26-2009, 01:10 PM   #8
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There are a few different types of "candi sugar".

In Brew Like Monk, there is a quote from a US brewery that had the solid rock form of candi sugar analyzed and it was 100% crystallized sucrose, which is to say it was table sugar but the granules were larger. In any event, we know that the rock form is not invert sugar because invert sugar does not readily crystallize (this is the property that makes it useful, it makes more shelf stable baked goods).

As per above, sucrose molecules are formed by one glucose molecule and one fructose molecule. This is a disaccharide, just like maltose (two glucose molecules). However, it isn't quite right to talk about yeast eating or metabolizing sucrose, because they don't. They will first invert it using invertase and then metabolize the resulting glucose and fructose. The rate determining step then in sucrose fermentation is inverting. I have seen no evidence that yeast have any problem inverting sucrose in the amounts used in brewing (~20% of fermentables) and all malt wort has a fair amount of sucrose anyway.

Liquid candi sugar is probably partially inverted. It would be hard to tell exactly what it was without direct chemical analysis and it almost certainly varies from manufacturer to manufacturer.

100% inverted syrup is available (it is manufactured in the US and sold to bakers primarily) and probably cheaper than imported liquid candi sugar.

IMO, as long as we are talking about clear sugar, table sugar is the best thing to use. If you really really really want inverted sugar, I would just buy the version of the product sold to bakers.

The dark versions of candi sugar have unique flavors and should be evaluated on that basis.

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Old 01-26-2009, 02:10 PM   #9
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I've made my own clear invert in the past but I don't bother anymore and just use table sugar.

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Old 01-26-2009, 02:31 PM   #10
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Quote:
Originally Posted by beerthirty View Post
when the sugar begins to turn yellow it can be poured onto wax paper or a silicone baking mat for cooling.


I'd recommend one small change - do *not*use wax paper, use parchment for baking. The hot sugar will melt that wax easily and your sugar will now have the glorious flavor of a candle. The silicone baking mat is probably the best option, although more expensive.

carl - brewer and baker.
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