[Syrupmakers] crystallization

[claude kennedy]

i have been cooking molasses for 40 years and have never had that problem.i use an evaporater and cook with wood.i use improved sugardrip seed.  caneman1952 at yahoo.com 

    On Saturday, March 19, 2016 10:26 AM, Stanley Hildebrand <stan at sandhillfarm.org> wrote:
 

 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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