Conditioning and Storage of Maple Syrup

Description

An overview of conditioning and storage procedures for maple syrup; maintaining sterility and desired characteristics such as "color and flavor," which determine its commercial value.

Objectives

• Understand the calibration process of maple syrup
  • Describe the use of a calibration basin
  • Explain the purpose of a hydrometer, hydrotherm, or Brix reader
• Understand the pressure filtration process of maple syrup
  • Describe the composition of maple syrup before and after filtration
  • Identify the types and assembly of pressure filters (syrup presses)
  • Explain the operation of a pressure filter (syrup press)
  • Detail the cleaning and maintenance process for a pressure filter
• Understand the principles for proper storage of maple syrup
  • Identify the types of containers used for maple syrup storage
  • Explain the care required for containers before filling (e.g., cleaning)
  • Detail techniques for filling storage containers
• Develop a production log to record key information for each production batch
  • Explain the importance of maintaining a production log
  • Create a production log template with relevant information

Content Overview

• Calibration of Maple Syrup: Calibration basin, Brix reader, hydrometer, etc.
• Maple Syrup Composition: Carbohydrates, water, minerals, etc.
• Types of Syrup Presses: 7 to 20 inches, pneumatic or electric diaphragm pumps, gear pumps, etc.
• Assembly and Operation of a Syrup Press
• Filtration: Filtering powder, press paper, filter felt, etc.
• Cleaning and Sugar Removal from the Press
• Storage Containers and Accessories: Stainless steel barrels, plastic barrels, barrel transfer tools, carts, and levers, etc.
• Production Log: Sampling, production batch, date, color, Brix, etc.