How to filter brown sugar solution
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To make flavored syrup, crude brown sugar needs to be dissolved and then filtered. It is hoped to filter out particles in the solution that are 5 microns or larger, as well as to reduce the melanin produced by the Maillard reaction caused by amino acids and reducing sugars; at the same time, it is desired to retain as much as possible the flavor-containing compounds in the sugar solution (such as phenols). The ceramic membrane filtration currently in trial has already removed 70% of the fragrance compounds. Please recommend more suitable filtering methods, experts. Thank you, good luck! :victory:
Try other membrane filtration methods as well, and try centrifugation too
Using old rags from paper mills for filtering can solve this problem. Of course, it’s best to use a new blanket.
A 5-micron basket filter can capture most particles