Maple Syrup and Production of Derived Products

Description

Overview of maple syrup properties such as color, flavor, and inversion rate; exploration of practices for transforming maple syrup into derived products.

Objectives

• Identify the physicochemical properties of maple syrup relevant to its transformation into derived products
  • Describe the color grades of maple syrup
  • Describe the flavor grades of maple syrup
  • Explain the inversion phenomenon in maple syrup
• Recognize the equipment used in the production of derived products
  • Describe the function of equipment used during the transformation of maple syrup into derived products
• Understand the transformation process of maple syrup into key derived products
  • Determine the final cooking temperature of a derived product based on the boiling point of pure water
  • Describe how to control foaming during the cooking of derived products
  • Explain the candying process (dipping) of derived products
  • Describe the production procedure for maple taffy
  • Describe the production procedure for maple butter
  • Describe the production procedure for soft maple sugar
  • Describe the production procedure for hard maple sugar
  • Describe the production procedure for granulated maple sugar

Content Overview

• Maple Syrup Color Grades: Extra light, light, medium, amber, dark
• Maple Syrup Flavor Grades: Maple, neutral, woody, caramelized, bud, etc.
• Maple Syrup Inversion: Sucrose, glucose, fructose, % of inverted sugar, etc.
• Equipment Used for Transformation: Cooking pans, various utensils, churn, thermometers, cooling basins, various molds, etc.
• Final Cooking Temperature (FCT): Boiling Point Elevation (BPE), Boiling Point of Pure Water (BPW)
• Foam Control: Fats, anti-foaming agents, etc.
• Key Derived Products: Syrup selection, cooking, cooling, packaging, etc.