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Seed Sugar Crystals: Cane Syrup Boiled Down and Cooled Shallow to a Fine Grain
Sugar syrup boiled to the point of granulation crystallises as it cools; cooled shallow, it sets as a fine grain like soft sand. Those fine crystals are the seed that larger crystals grow on in the next batch. Crush cane, lime and clarify the juice, boil it down, and cool it thin on a tray.
The picture: our diagram, cane, boiling pan, fine grain.
Àárín
A day
Ìlànà
1
1
Press the juice
Press the juice
Crush the cane in the press and strain the juice through cloth.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìrèké tí ó pọ́n (oṣù 10-14)10 kgÀwọn irinṣẹ́ tí a nílò:
Ẹ̀rọ ìfún ìrèké
Aṣọ wàrà-dídì
Òǹwọ̀n ìdọ́gba2
2
Lime and clarify
Lime and clarify
Stir a little slaked lime into the juice and heat it nearly to boiling, without letting it boil. Skim the scum, let it settle an hour and ladle off the clear liquor.
Àwọn irinṣẹ́ tí a nílò:
Ẹfun tí a pa
Ìkòkò Ńlá
Ṣíbí ńlá
Ihò iná
Igi Ìdáná3
3
Boil down
Boil down
Boil the clear liquor down, stirring, until a drop of syrup begins to grain as it cools.
Àwọn irinṣẹ́ tí a nílò:
Ìkòkò Ńlá
Ọ̀pá ìrú igiIhò ináIgi Ìdáná4
4
Cool shallow
Cool shallow
Pour the syrup thin onto a tray and let it cool; it sets to a fine, sandy grain. Dry it and keep it in a jar.
Àwọn irinṣẹ́ tí a nílò:
Àwo pẹlẹbẹ fún gbígbẹ
Ìgò GílásìÒǹwọ̀n ìdọ́gba5
5
Grain from your juice
Grain from your juice
Ń ṣí ìwé Jupyter…
Àwọn ohun-èlò
1- Àyè
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