@Spardy you must use a cold trap to stop unwanted moisture and "sugar goo" from collecting in the pump's oil reservoir. If dry ice is hard to get then we have made a silica gel column that can take place of the cold trap. You can find more information about the silica column here: shopbvv.com/products/inline-candy-desiccant-dryer
I have a question so we did this same method different equipment. How do you keep the candy from going stale afterwards in a few days? Is it from not removing or vacuuming long enough?
@edwinlondono7587 yes! The vacuum pump will need to constantly pull. This removes any moisture that is released from the candies into the oven. Since these pumps need to be running the whole time, it is important to watch your pump's oil level and clarity!
@kishanth they are some vacuum application that'll work for but when removing moisture, the moisture must go somewhere. Without a consistent vacuum pull the water can accumulate on the chamber ceiling/walls and ruin the function of the process.
What is the purpose of this? Why would you dry candy? Why would there be a need to purge it , given that it's made from decarboxylated active ingredients?
