Maple Products Temperature Guide

Total Page：16

File Type：pdf, Size：1020Kb

Crystallization of Maple Disaccharide + Water = Monosaccharide + Monosaccharide C12H22O11 + H20 = C6H1206 + C6H12O6 Sucrose + Water = Glucose + Fructose Maple sap is mostly 98% water and 2% sugars. Early season sap has higher concentrations of the disaccharide sucrose, while late season sap has more glucose and fructose, both monosaccharides. The late season sap, with higher concentrations of fructose, has a lower caramelization temperature causing it to darken earlier in the boiling process. While monosaccharides are natural to sap at all times during the season, a heavier concentration of monosaccharides will occur in the warmer parts of the season as bacteria Caramelization Temperatures begins a fermentation process and breaks the larger sucrose molecules into glucose and Fructose - 230°F fructose. Sucrose - 320°F Glucose - 320°F Maple Products Temperature Guide Different maple products are made by heating maple syrup to a higher boiling temperature. Crystallization of the sugars in maple syrup will begin when enough water (solvent) is removed from the syrup so the larger sucrose molecules (solute) can begin to bond together. The more Granulated Soft Sugar water removed, the tighter the Dry Sugar Candy crystallization bonding. Thus experienced 260°F sugarmakers can whip up smooth maple 238°F cream or rock hard sugar from the same Sugar on high disaccharide maple syrup by boiling Snow it to different temperatures. 235°F Maple Cream 232°F Since monosaccharides are smaller Maple Syrup molecules, they will not crystallize as 219°F easily as a larger disaccharide. Thus the 212°F 19th century syrup grading systems were Water boils designed to tell consumers which syrup at sea level was likely to crystallize first and therefore be the easiest to preserve as maple sugar for long term use. Taste OurTas tProude Our Prou Traditiond Tradition New Hampshire New HampshireMaple Map lProducerse Produce rs Association, Inc. www.Association,nhmaplepro Inc.ducers.com www. nhmapleproducers.com.

Copy Link

Recommended publications

Carbohydrates Carbohydrates Are One of the Main Macronutrients
Carbohydrates Carbohydrates are one of the main macronutrients. They provide an essential source of energy. They are mainly found in plants, where they are manufactured by photosynthesis. Photosynthesis Photosynthesis is the process by which green plants use sunlight to make sugar (glucose) from carbon dioxide and water. How photosynthesis occurs Plant roots absorb water (H2O) from the soil. Leaves take in carbon dioxide (CO2) from the air. Chlorophyll (green pigment) in leaves absorbs energy from the sun. Result Glucose (sugar) (C6H12O6) is formed. Oxygen (O2) is released into the air. Equation for photosynthesis light energy 6CO2 + 6H2O — C6H12O6 + 6O2 chlorophyll Carbon + dioxide water — glucose + oxygen Elemental composition of carbohydrates Carbohydrates are made up of three elements: carbon (C), hydrogen (H) and oxygen (O). Monosaccharides Structure Chemical formula Examples Sources A simple sugar that C6H12O6 Glucose Fruit contains one simple Fructose Fruit and honey sugar unit. It is the Galactose Digested milk smallest unit of a carbohydrate. Chemical structure Disaccharides Structure Chemical formula Examples Sources Formed when two C12H22O11 Maltose Barley monosaccharides (glucose + glucose) Table sugar join, resulting in the Sucrose Milk loss of a water (H2O) (glucose + fructose) molecule Lactose (condensation (glucose + galactose) reaction). Chemical structure Polysaccharides Structure Chemical formula Examples Sources Formed when three (C6H10O5)n Starch Cereals and potatoes or more (n refers to the Pectin Fruit monosaccharides join number of Glycogen Meat together, resulting in monosaccharides Gums Plants and seaweed the loss of a water joined together) Cellulose Skins of fruit and (H2O) molecule with (dietary fibre) vegetables each new link Nuts (condensation reaction). Chains can be straight or branched.
[Show full text]
Maple Sugar Blondies
S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat.
[Show full text]
What to Eat on the Autoimmune Protocol
WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellﬁsh • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values.
[Show full text]
RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on Choosing to Connect Your Company and Brand with Consumers’ Interest in Heart Health
HEART-CHECK RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on choosing to connect your company and brand with consumers’ interest in heart health. Together, we can help consumers make heart-smart food and recipe choices. The following information serves as your step-by-step “how- to” program guide and provides all the information you need to navigate the certification process and then begin to leverage the certification of your recipes(s) by using the Heart-Check mark on your website, social media platforms, and in other promotional materials. The iconic Heart-Check mark has been on food packages and in the grocery store since 1995 helping consumers identify foods that can be building blocks of a heart- healthy diet. Now, recipes that meet requirements based on the sound science of the American Heart Association® can also be certified. This offers consumers a bridge from heart-healthy foods to an overall heart-healthy dietary pattern using heart- healthy recipes. Heart-Check certification provides added credibility for your brand, boosts your visibility, and helps your company connect with health-conscious consumers. Seeing the Heart-Check mark on a recipe assures consumers they are making a smart choice. As a program participant, you enjoy these benefits: • INDEPENDENT EVALUATION BY A NUTRITIONAL LEADER. The American Heart Association is one of the nation’s most recognized brands. Consumers seek our guidance on nutrition and heart-healthy living. Certification from the American Heart Association is especially meaningful to consumers because it signifies the independent voice of a trusted health organization. • BOOST YOUR BRAND’S VISIBILITY.
[Show full text]
Take Away Menu
HEALTH BAR Smoothies Cold Pessed Juices LOCATIONS POPEYE PUNCH MANGO TANGO GATEWAY PURA VIDA spinach, pineapple, mango, orange, banana, TO GREEN carrot, apple, orange, lemon SOUTH END / CHARLOTTE banana, hemp protein, cayenne, maple syrup, kale, apple, orange, 8.95 704 333 0008 apple juice 9 coconut milk 9 lemon, ginger 8.95 2000 South Blvd. Suite 300 VOLCANO FLYING LUCY EL LUCHADOR TREE OF LIFE orange, lemon, grapefruit, Charlotte NC 28203 spinach, pineapple, banana, banana, peanuts, raw cacao, kale, spinach, parsley, maple syrup, cayenne 8.95 ginger, spirulina, lemonade 9 hemp milk 9 celery, cucumber, lemon, ginger 8.95 POWER CLEANSER SOUTHPARK / CHARLOTTE CHARLIE BROWN CACAO CACAO carrot, cucumber, beet, celery banana, berries, peanut butter, banana, cacao nibs, cacao ALMOND MILK 8.95 704 802 7772 peanuts, apple juice 9 powder, almond milk 9 raw sprouted almonds, coco- 4521 Sharon Rd. Suite 175 nut palm nectar, filtered ZINGER Take Away PINA˜ COLADA OGRE water, vanilla, salt 8.95 beet, apple, orange, lemon, Charlotte NC 28211 pineapple, banana, our cacao cacao smoothie ginger 8.95 coconut milk 9 with a kick of coffee 9 GOLDEN ROOTS carrot, pineapple, turmeric, KALE PEARADISE RALEIGH YOU’RE PINKO DRINKO ginger, lemon 8.95 kale, pear, pineapple, KALE’IN ME orange, berries, banana, acai, cucumber, fennel 8.95 919 324 3515 kale, spinach, cucumber, ginger, lemonade 9 Charter Square Building Menu pineapple, cilantro, kale lemonade 9 GREY HULK Pobiotic Milks 555 Fayetteville St. Suite 100 berries, banana, spirulina, GOLDEN MILK CHOCOLATE
[Show full text]
Tapping – It's Not Just for Maples Anymore Cornell University Seeks
Tapping – It’s Not Just for Maples Anymore Cornell University Seeks Collaborators for Birch Syrup Research Richard Gast; Extension Educator – Natural Resources Cornell Cooperative Extension of Franklin Country Making pure, rich, delicious maple syrup is a North Country tradition, an important cottage industry, and an increasingly important part of the region’s economy. There’s pride and care in every gallon of maple syrup made. Maple syrup-producing farm and forest businesses are family owned. Those families put a lot of love and devotion into producing the finest maple syrup that money can buy. Many of them also make mouthwatering, pure maple candy, scrumptious maple cream, and delightful granulated maple sugar. They tap thousands of trees. Their standards are high. And the quality of their maple products is consistently excellent. In our region, maple sap typically flows best from mid-March through mid-April, during periods when days are warm, but nighttime temperatures fall below freezing. That cycle of warming and cooling is essential. Should temperatures linger above or below freezing, sap flow will stop. If overall conditions are too warm or too cool, the season will be a poor sap-production season. And once it warms up to where the buds on the trees begin to swell and break dormancy, the chemical makeup of the sap changes, causing off-flavors to develop, at which time the sap is no longer satisfactory for maple syrup. Root pressure and transpiration, the mechanism by which water is transported in stems during the growing season, does not cause sap flow in maples during the sugaring season.
[Show full text]
Can United States Sugar Maple (Acer Saccharum) Syrup Production Be Maintained in a Warming Climate? Stephen N
INTERNATIONAL JOURNAL OF BIODIVERSITY SCIENCE, ECOSYSTEM SERVICES & MANAGEMENT, 2017 VOL. 13, NO. 2, 40–52 http://dx.doi.org/10.1080/21513732.2017.1285815 Special Issue: Ecosystem Services Nexus Thinking Managing for delicious ecosystem service under climate change: can United States sugar maple (Acer saccharum) syrup production be maintained in a warming climate? Stephen N. Matthewsa,b and Louis R. Iverson b aSchool of Environment and Natural Resources, Ohio State University, Columbus, OH, USA; bNorthern Research Station, USDA Forest Service, Delaware, OH, USA ABSTRACT ARTICLE HISTORY Sugar maple (Acer saccharum) is a highly valued tree in United States (US) and Canada, and Received 9 June 2016 its sap when collected from taps and concentrated, makes a delicious syrup. Understanding Accepted 18 December 2016 how this resource may be impacted by climate change and other threats is essential to EDITED BY continue management for maple syrup into the future. Here, we evaluate the current Christine Fürst distribution of maple syrup production across twenty-three states within the US and estimate the current potential sugar maple resource based on tree inventory data. We KEYWORDS model and project the potential habitat responses of sugar maple using a species distribu- Maple syrup; climate tion model with climate change under two future General Circulation Models (GCM) and change; sugar maple (Acer saccharum emission scenarios and three time periods (2040, 2070, 2100). Our results show that under ); ecosystem services; Eastern United GFDL-A1Fi (high CO2 emissions), sugar maple habitat is projected to decline (mean ratio of States future habitat to current habitat per state = 0.46, sd ± 0.33), which could lead to reduced maple syrup production per tree and nearly 5 million additional taps required to maintain current projection levels.
[Show full text]
Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra ﬂavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
[Show full text]
A La Oils Ebook 2B.Pdf
Table of Contents My Love Affair With Food ............................................................................................ 5 Introduction ..................................................................................................................... 8 Introduction to Oils ...................................................................................................... 12 Toasted Pumpkin Seeds .............................................................................................. 20 Sesame & Pumpkin Seed Powder ............................................................................. 21 Mineral Mixture ............................................................................................................ 22 Lemon Kale a la Flax..................................................................................................... 23 Berries a la Kefir........................................................................................................... 24 Toast a la Cultured Veggies ........................................................................................ 25 Cultured Vegetables and/or Kim Chi ....................................................................... 26 Toast a la Coconut Cream & Maple Cream.............................................................. 27 Apple Beet w/ Sesame Powder................................................................................... 28 Buckwheat a la Coconut Cream ................................................................................
[Show full text]
Determination of Glucose, F R U C T O S E, and Sucrose in Maple Syrup
ADVERTISING SUPPLEMENT Food and Bevera g e 5 3 THE A P P L I C AT I O N NOTEBOOK — June 2005 Determination of Glucose, F r u c t o s e, and Sucrose in Maple Syrup Randy Benton, M e t rohm-Peak, Inc aple syrup is produced by boiling the sap from va r i o u s Results and Discussion M types of maple trees. Ge n e r a l l y, it is produced in the With the adulteration of maple syrup as a growing concern a sim- No rtheastern United States and Canada in late winter or early ple yet rugged method is needed to determine if syrup has been spring when the sap of the tree is running. Many other pro d u c t s a l t e red. Larger peak area and concentration values are expected in such as maple sugar, maple butter (cream), maple candies, and more s y r up that has been altered. For this study, samples of maple syru p a re also produced using the sap from maple trees. One issue pro- we re diluted, ﬁl t e red, and then injected for analysis. A sample of d u c e r’s face is that of adulteration of the syrup by the addition of u n a l t e red maple syrup was spiked with high-fructose corn syrup to either corn syrup or cane sugar. A small amount of either of the two determine if a change would be seen.
[Show full text]
Honey and Maple Syrup Rules, Regulations, and License Requirements
Marketing Local Foods in Iowa Honey and Maple Syrup Rules, Regulations, and License Requirements As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This series of publications will help determine the requirements for licensing and for processing and selling various food products based on business size, sales volume, the level of processing, and market. The flowchart will guide Iowa producers and processors to the appropriate state agencies or departments. Agency and department contact information, as well as additional resources, are on the reverse side of this publication. Do you produce and sell honey • No regulations or maple syrup? NO • No license required YES How do you market your honey or maple syrup? License Maple No license Honey No license No license required required. Syrup required Contact DIA3 required Prepared by Shannon Coleman, assistant Wholesale Direct- Wholesale Direct- professor and extension specialist in indirect to- indirect to- food safety and consumer production; markets1 consumer 2 markets1 consumer 2 Leah M. Gilman, graduate student in the department of food science and human nutrition; and Linda Naeve, extension Are any flavorings or spices added? program specialist, Iowa State University. Reviewed by Julie Kraling, Kurt Rueber, YES and Mark Speltz, Food and Consumer 3 Safety Bureau, Iowa Department of License may be required: Contact DIA Inspections and Appeals. Is a nutrition label required? Refer to FDA website (see reverse side) for nutrition labeling requirements.
[Show full text]
Cornell Maple Program
Cornell Maple Program 2019 – 2020 ANNUAL REPORT Cornell University Department of Natural Resources Authored by: Stephen Childs, Ailis Clyne, Aaron Wightman and Adam Wild 1 Program Overview Supporting the Maple Products Industry The Cornell Maple Program conducts research and extension with the goal of improving the production and use of maple products. Work toward this objective takes place in three parts: 1) infrastructure upgrades that create and enhance capacity in our two maple facilities 2) applied research on a broad array of topics related to maple production and profitability and, 3) extension programming to share knowledge across the industry. The Cornell Maple Program consists of maple specialists and technical support staff located at two facilities who work with a network of industry allies to deliver educational content. The Arnot Research Sugarbush near Ithaca, NY and the Uihlein Maple Research Forest in Lake Placid, NY include a combined capacity of over 14,000 taps in 350 acres of sugarbush, as well as modern processing equipment and research kitchen space. These two research and production facilities provide opportunities for experiments that account for region-wide variability in sugarbush conditions. Research sugarhouses at Arnot Forest in Van Etten, NY (left) and Uihelin Forest in Lake Placid, NY (right). 2 Program Highlights Sugarbush Management Super Sweet Trees Continuing the legacy of the “super sweet” maple tree project at the Uihlein Research Forest, we are in the middle of a three year project funded by McIntire Stennis federal capacity funds to re-analyze the potential sap sweetness and volume from our “super sweet” maple plantations.
[Show full text]