[Syrupmakers] Diatomaceous Earth?

[Paul Lefebvre]

Thanks for the reply Keith,

    Here in Canada, pickling lime is banned as a food additive, so it’s nearly impossible to get.  ☹

Paul

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________________________________
From: Syrupmakers <syrupmakers-bounces at syrupmakers.net> on behalf of Keith Evans <dr.ofsheetrock at gmail.com>
Sent: Saturday, October 13, 2018 8:04:11 AM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] Diatomaceous Earth?

I've never used DE , but I use a pickeling lime at around 160° to help with separation. It causes a bigger foam (crust) for particles to get trapped in, therefore being able to remove those fine particles easier.

On Thu, Oct 11, 2018, 12:57 PM Paul Lefebvre <paullefebvre at hotmail.com<mailto:paullefebvre at hotmail.com>> wrote:
Hi All,

   I was wondering if anyone on this list uses Diatomaceous Earth in their production of syrup.  Maasdam Sorghum Mill briefly mentions the addition of Diatomaceous Earth in this<https://www.youtube.com/watch?v=hV6ztHccDy0> video at around 6:00 to help remove particles, but doesn’t go into the exact specifics for using it, and was hoping I could get some feedback from anyone out there who knows more.

Cheers,

Paul

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