Understanding Impacts of Invert Sugar on Maple Products
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Resource type: Practical Skills
Showing 221 – 230 of 316 resources
Getting the taste right: Metabolism off-flavor taints maple syrup
Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.
So You Want to Upgrade Your Maple Syrup?
A new grading system standardizes how all maple producing jurisdictions label their syrup.
Everything you need to know about plastic maple syrup containers
Plastic is made from hydrocarbons derived from petroleum or natural gas. The hydrocarbons are formed into chains called polymers or plastic resins. Different combinations of hydrocarbon molecules produce different types of plastic. There are seven different types of plastic resins, each with different features. For example, some are resistant to acids and some to caustics. Others may be able to withstand high and/or low temperatures. Some plastics are rigid and some are flexible. There are impact resistant plastics and those that are not. Certain plastics provide a good moisture and/or gas barrier – several are appropriate for contact with food.
How to Choose an Evaporator
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
Off-flavors in maple syrup: metabolism
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
United States Standards for Grades of Maple Syrup
The U.S. grading laws.
United States Standards for Grades of Maple Syrup
Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of fresh and processed fruits, vegetables, and specialty crops these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.
Tapping Red Maples
While sugar maples are the gold standard for sap production, red maples are also an important source of sap for maple products.
North American Good Manufacturing Practices to Avoid Lead Contamination of Maple Syrup
Lead in maple syrup, originating from sap collection or syrup production, storage or packaging processes, is readily preventable with producer knowledge and use of good manufacturing practices. The ultimate goal is for all equipment and materials containing lead to be phased out of production.