[Syrupmakers] crystallization

[Stanley Hildebrand]

I have been making sorghum syrup for 35 years; my biggest challenge is
crystallization - when i put sell the product to grocery stores.
anyone have any experience/knowledge about using products - eg, citric acid
to decrease crystalliztion?
I have tried using invertase - and not found it effective. Maybe i did not
do it right??
stan
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