Showing 1 – 10 of 14 resources
Join Future Generations University Appalachian Program and guest speaker Catherine Belisle, Ph. D., Cornell University, as she discusses “How to use maple” Catherine will breakdown maple syrup into a science and discuss various maple foods and beverages that can be created and sold.
The objective of this bulletin is to provide information on maple marshmallows for commercial production. This document includes an overview of marshmallow composition, a recipe, regulation requirements, information on packaging and food additives, market projections, and pricing information. Further, this article is the first in a subset of the “Marshmallow Series”, which also includes Dehydrating Maple Marshmallows, and Maple Marshmallow Spread.
Mappleau (pronounced “mah-ploh”) is a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup. Its manufacturing process and its namesake are inspired by Pommeau, a barrel-aged French liqueur made from fresh apple cider and apple brandy (hard cider that has been distilled). There are a few different production methods that achieve different flavor profiles. For oak-influence, the distilled maple wine, i.e., maple brandy, can be back sweetened with barrel-aged maple syrup, and/or the sweet Mappleau can be aged in various types of barrels (e.g., new oak, bourbon, wine, brandy, etc.). Alternatively, unoaked syrup can be used for back sweetening for a lighter flavor profile, and the Mappleau can be aged in a neutral vessel (e.g., stainless steel).
The objective of this document is to provide guidelines for producing and selling packaged value-added maple foods and beverages. This document does not include regulatory requirements for unpackaged products sold at fairs or farmers markets. State and federal regulatory requirements are established to protect the producer and consumer from food safety concerns.
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.
A set of online and app-based tools for calculating maple product pricing, sap purchase prices, tubing installation, and more.
Jeremy Solon discusses infused maple syrup and the advances in value added maple products. Hurley WI maple program 2020.
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.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
A comprehensive guide to making value-added maple products.