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Old 07-12-2010, 11:26 AM   #1
PianoAl
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Erythritol Crystals and Powdered

I find that when I use the regular granulated erythritol, the feel of the granules is present in what I make (e.g. coconut bark). I kind of like that, but sometimes I want a smooth result. I tried food-processing it, which reduced but did not eliminate the granularity.

There's no granular feel with the powder, but it's hard to get all the clumps to dissolve.

Any tips for dealing with this? Is there some way to dissolve the erythritol first?

Thanks.
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Old 07-12-2010, 11:35 AM   #2
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...Any tips for dealing with this? Is there some way to dissolve the erythritol first?

Thanks.
Hi Al…
Cheap coffee mill and powder it on your own (don't buy it powdered).

Cheap coffee mills are only about $10 and available everywhere...


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Old 07-12-2010, 01:53 PM   #3
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If you have a metal strainer, dump the quantity of powdered erythritol you want to use into it, over a bowl it fits into. Rub the back of a spoon over the lumps, breaking them up and pushing it through all evenly fluffy. The lumps aren't hard at all, but the stuff isn't keen on dissolving, is it?

Some people heat it on the stove in a saucepan, but I'm wary of that.
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Old 07-12-2010, 02:00 PM   #4
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I'd throw the sweetener in a food processor to powder if that's at all possible. I haven't tried it yet.
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Old 07-12-2010, 03:00 PM   #5
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Yep, cheap coffee grinder!
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Old 07-13-2010, 02:04 AM   #6
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You can melt it first, either in the microwave or on the stovetop. It takes only a few minutes either way. I use it this way in all my candy/protein bar recipes and in some baked goods if I am looking for a particular texture.
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Old 07-19-2010, 12:39 PM   #7
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Originally Posted by Soobee View Post
You can melt it first, either in the microwave or on the stovetop. It takes only a few minutes either way. I use it this way in all my candy/protein bar recipes and in some baked goods if I am looking for a particular texture.
How long in the microwave? I have the granular and coffee grinding it doesn't really get it to powdered form. If you compare to sugar it's like having 5X instead of 10X. I know it is supposed to melt, I have just never done it before.
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Old 07-19-2010, 05:21 PM   #8
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I put 1/4 cup in the microwave, and after several minutes of nuking, there had been no change. Needs more time?
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Old 07-20-2010, 04:37 AM   #9
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If I put 1/4 cup of erythritol in a covered bowl, and nuke it for 3 mintutes. it will melt. I don't know why it isn't working for you. But it is just as easy to do it on the stovetop. Put it in a nonstick pan over low heat. It will melt in a few minutes.
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Old 07-20-2010, 10:13 AM   #10
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Thank you. Will give it a try tonight!
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Old 07-22-2010, 06:35 AM   #11
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I burned myself nuking E. I melt it on the stovetop in a small pan--melts in less than a minute and is so so much easier to work with--
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Old 07-22-2010, 08:08 AM   #12
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I tried it in the microwave again, and it just didn't work. The bowl got hot, and a small area of E. kind-of melted/hardened, but the rest did not.

In a pan on the stove it worked, however it tends to re-solidify as you pour it out of the pan.
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Old 07-22-2010, 08:56 AM   #13
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Al--what are you making? I find if I add some Davinci's syrup at the end, it liquifies again sufficiently so that I can scrape it into a container--
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Old 07-22-2010, 10:26 AM   #14
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The current thing I'm making is ice cream. I also use it for coconut bark and other things.
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Old 07-22-2010, 10:45 AM   #15
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PianoAl, I just thought of a reason, or maybe 2 reasons, why my erythritol is melting so easily. First, I am melting it with coconut oil. My protein bar recipes vary from 1-2 T of coconut oil. It melts best with 2 T of coconut oil, but works fine with 1. That may help to keep it from recrystalizing so much. Also I powder my E before using it. I don't know itf either of these steps would work for your recipe.
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Old 07-22-2010, 11:27 AM   #16
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Oh, are you dissolving it in liquid before adding the fat? That helps too.
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Old 07-22-2010, 03:16 PM   #17
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Quote:
Originally Posted by Soobee View Post
PianoAl, I just thought of a reason, or maybe 2 reasons, why my erythritol is melting so easily. First, I am melting it with coconut oil. My protein bar recipes vary from 1-2 T of coconut oil. It melts best with 2 T of coconut oil, but works fine with 1. That may help to keep it from recrystalizing so much. Also I powder my E before using it. I don't know itf either of these steps would work for your recipe.
Yes, I think that explains it. Microwaves just don't heat the crystals by themselves. They will heat up water or other materials that are in with the crystals.
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Old 07-22-2010, 04:07 PM   #18
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The coconut oil I add is not enough to cover the E. Maybe it gives the E a place to start.
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Old 07-23-2010, 07:07 AM   #19
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Tried this for my OMM. I put the E in the coconut oil, nuked for about a minute, added the butter (I use both in mine). It melted perfectly! Thanks Soobee
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Old 08-02-2010, 12:42 PM   #20
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When I use powdered E for cakes or frosting, I put it through a good old fashioned flour sifter.
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Old 08-03-2010, 05:18 AM   #21
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I have to agree with shifting the Powdered E.. Sometimes I do it twice.
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