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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.
Topic: Syrup Production
Showing 111 – 120 of 214 resources
When is it Syrup? Tools and techniques for measuring syrup density
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.
Magnetic Induction-Powered Evaporation: An Experimental Design
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.
When is it Syrup? Tools and techniques for measuring syrup density
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.
Maple Syrup Grading Fundamentals: Color
The importance of managing and measuring syrup color.
Maple Syrup Grading Fundamentals: Density
How to manage and measure the density of maple syrup and why it matters.
Maple Syrup Grading Fundamentals: Flavor
What variables impact syrup flavor, and how to check for and avoid off-flavors.
Maple Syrup Grading Fundamentals: Clarity
Why it matters to have syrup free of particulates, and how to filter it to do so.
Product Demo: Boiling on a Lapierre Hyperbrix rig with 35 percent concentrate
Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.
Bigleaf Maple Syrup: Nontimber Forest Products For Small Woodland Owners
The sugar maple tree (Acer saccharum) is most commonly used in maple sugaring, but all maples produce sap that can be converted to maple syrup. Though not as high in sugar content as the sugar maple, the sap of bigleaf maple trees (Acer macrophyllum) grown in the Pacific Northwest produces excellent syrup.