Showing 1 – 6 of 6 resources

Measuring and Adjusting Invert Sugar in Maple Sugar

The variability of invert sugars in syrup makes it necessary to test and adjust the invert sugar levels to match the specific characteristics desired for a given confection. Testing syrup and adjusting to a proper invert sugar level can eliminate batch mfailures and help the maple producer make confections of consistent quality. For many years the use of the Clinitest tablets was suggested as the way to measure invert sugars in syrup. Now, a simple test using the common glucose meter used to monitor blood sugar can be very helpful in selecting and blending syrups to make the most consistent products. Testing syrups before they are purchased for the purpose of making confections assures you are getting syrup that will make the confections you want.

Maple Sports Drink Fills a Niche in Performance Beverage Market

The Cornell Maple Program has been working on developing athletics-oriented maple products for several years. Our latest work has led to a “maple sports drink,” a hydrating, nourishing electrolyte-replacement beverage that meets the same nutritional standards as Gatorade and Powerade.

Gourmet Maple Marshmallows – A New Recipe & Guidelines

The Cornell Maple Program has been working on adapting gourmet marshmallow procedures for a recipe that uses maple as the only sweetener, and the results pack a lot of maple flavor.

Adding Profits Through Value-Added Products

The tried-and-true value-added maple products include candy and cream, and many producers have taken advantage of these products already. Some have gone further, adding maple products like ice cream, maple cotton candy, and maple-coated popcorn or nuts. More adventurous sugarmakers have begun making additional items, like salad dressings, hot sauces, and dog biscuits.

Determining Shelf Life and Consumer Acceptability of Processed Maple Sap Beverages for Small Businesses

Consumer interest in local products and functional beverages has increased markedly in recent years. Several beverages composed primarily of maple sap are currently available in the marketplace. These products are sold at ambient temperature, and are considered shelf stable. Prior investigation has demonstrated the need for specialized processing equipment in order to achieve shelf stability of maple sap beverages. The current study investigated the feasibility of producing a refrigerated beverage without the use of commercial processing equipment for small businesses.

Maple Products Pricing Guide

A spreadsheet to calculate pricing and profit for maple cream, candy, cotton candy, and soda.