Tag: value-added

Showing 1 – 10 of 10 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.

Date:
February 26, 2022

Infused syrup

Jeremy Solon discusses infused maple syrup and the advances in value added maple products. Hurley WI maple program 2020.

Date:
March 4, 2020

The Old Maple Diabetic Meter Isn’t Working so Well Anymore

In 2005 testing was started at the Cornell Food Venture Center to see if common diabetic meters could be used to measure invert sugar levels in maple syrup for making a variety of maple value added products where crystalizing the syrup is critical.

Publication:
Maple Syrup Digest
Date:
February 1, 2019

Testing for Invert Sugar in Maple Syrup

Invert sugar content of syrup determines how well the syrup will crystalize when making value-added products. This article explains how to conduct that test.

Publication:
Maple Syrup Digest
Date:
February 1, 2002

Maple Candy and Other Confections

Maple syrup can also be processed into a wide variety of confections including granulated or molded maple sugar, molded soft-sugar candy, maple cream, maple fondant, and “Jack Wax” or “Maple on Snow.” These confections are easy to make, delicious to eat, and make excellent gifts.

Date:
January 1, 2002