Description

This course will familiarize students with the physicochemical properties of maple syrup involved in its transformation into derived products. Students will be able to identify key derived products, recognize their Final Cooking Temperatures (FCT), and understand the various equipment used in the production of 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.