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Knowing the temperature in the evaporator is an essential part to making quality pure maple syrup. This article will discuss observations of temperature in each partition and how the front and back pans temperatures are influenced by the draw off events.
Although many analyses of the chemical composition of maple syrup have been conducted, relatively little information exists on the differences in composition of the individual syrup grades. As a first step in acquiring this information we performed a study to determine the characteristic sugar composition of each maple syrup grade.
New filter presses do not always include a complete set of instructions and the proper procedures in using a filter press are not always apparent. This publication is meant to provide guidelines for the proper use of plate filter presses.