Showing 311 – 320 of all 693 resources in the database
Creating a food safety plan can help maintain high quality production and is a useful tool when training new employees and volunteers. This article explains the regulations and offers suggestions on creating a plan.
Maple Watch is studying sap to investigate environmental impacts of climate change on sugar maples.
Magnetic induction heating is a highly efficient and novel means of heating food products. This project investigated the potential for using magnetic induction to improve the efficiency of evaporation in the maple industry.
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.
Signed into law in 2011, the final rules of the federal Food Safety Modernization Act (FSMA) took several more years to complete. Now that they have been issued, there are new requirements that may apply to many sugarmakers.
How long can I store sap? Sap is a highly perishable product. This article explains what happens as it is stored, and how to avoid problems.
A plastic tubing system operated under vacuum is usually used to collect sap from maple trees during spring time to produce maple syrup. This system is commonly sanitized with isopropyl alcohol (IPA) to remove microbial contamination colonizing the system during the sugar season. Questions have been raised whether IPA would contribute to the leaching of plastic residues in maple sap and syrup coming from sanitized systems.
Why it matters to have syrup free of particulates, and how to filter it to do so.
What variables impact syrup flavor, and how to check for and avoid off-flavors.
How to manage and measure the density of maple syrup and why it matters.