Showing 1 – 6 of 6 resources

Measuring and Adjusting Invert Sugar in Maple Sugar

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.

Maple Sports Drink Fills a Niche in Performance Beverage Market

The Cornell Maple Program has been working on developing athletics-oriented maple products for several years. Our latest work has led to a “maple sports drink,” a hydrating, nourishing electrolyte-replacement beverage that meets the same nutritional standards as Gatorade and Powerade.

Gourmet Maple Marshmallows – A New Recipe & Guidelines

The Cornell Maple Program has been working on adapting gourmet marshmallow procedures for a recipe that uses maple as the only sweetener, and the results pack a lot of maple flavor.

Maple Wine Methods and Materials for NY State Maple Syrup Producers

Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.

Shelf Life Extension of Maple Cream

Pure maple cream has a shelf life of less than one month if stored at room temperature. The maple cream may mold and physically separate into its maple syrup component during this period. The current product requires refrigeration to achieve an acceptable shelf life of 6 months. Our goal was to develop a process to attain 6 months shelf life at room temperature.