The Cornell Maple Program has developed a new, user-friendly tool to calculate how much of each syrup you would need to blend. This calculator will only help sugarmakers using digital light meters that give the percentage of light transmittance (%Tc) through your syrup.
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Knowledge about grading and judging pure maple syrup is critical to supporting an industry that prides itself on exceptional quality and value.ÊThe purpose of this resource is to enable anyone to understand how to enter and judge the quality of maple syrup and maple products. Includes videos and worksheets.
Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].
The most helpful advice for producers concerned about damaging otherwise good syrup is the most basic; make sure to grade each batch carefully and don’t assume that just because everything went smoothly in the sugarhouse that the syrup doesn’t need to be checked. The following is a list of problems that can occur with the four primary qualities of syrup, and how to avoid them.
Tips on tree identification, tapping, sap collection, boiling, and more.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.
This video offers a detailed explanation for evaluating color when grading syrup.
This video offers a detailed explanation for evaluating clarity when grading syrup.
This video offers a detailed explanation for evaluating flavor when grading syrup.
This video offers a detailed explanation for evaluating density when grading syrup.