Showing 111 – 120 of 215 resources
Many producers use a filter press, which uses a pressure pump to push the syrup through a series of metal plates and frames, separated by single-use pieces of filter paper which capture the particles and result in crystal-clear syrup. For smaller producers, however, using paper and cloth filters and letting gravity pull the syrup through is an acceptable and far less expensive option.
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.
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 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. This guide to mesuring density explains the tools and techniques for accurate measurement.
The importance of managing and measuring syrup color.
How to manage and measure the density of maple syrup and why it matters.
What variables impact syrup flavor, and how to check for and avoid off-flavors.
Why it matters to have syrup free of particulates, and how to filter it to do so.
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.