Description

This course enables students to understand the pressure filtration process of maple syrup and acquire the knowledge needed for its storage and preservation. Students will also learn the cleaning and rinsing procedures for maple syrup conditioning and storage equipment.

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.