Maple Sugar Troubleshooting
Loading...
No Access Until
Permanent Link(s)
Collections
Other Titles
Author(s)
Abstract
Maple sugar is a versatile product with distinct maple flavor. It is produced by boiling syrup to a set temperature followed by stirring the heated solution until it crystalizes into a granulated or brown sugar consistency. Multiple factors influence the quality of maple sugar. This bulletin provides guidelines for addressing issues commonly encountered during and after the production of maple sugar, including moisture content, granulation size, and flavor formation.
Journal / Series
Volume & Issue
Description
Sponsorship
Funding for this project was made possible by a cooperative agreement from the U.S. Department of Agriculture (USDA)
Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent
the official views of the USDA.
Date Issued
2023-09
Publisher
Keywords
sugar clumps; moisture; granulation; granule; maple flavor; invert sugars
Location
Effective Date
Expiration Date
Sector
Employer
Union
Union Local
NAICS
Number of Workers
Committee Chair
Committee Co-Chair
Committee Member
Degree Discipline
Degree Name
Degree Level
Related Version
Related DOI
Related To
Related Part
Based on Related Item
Has Other Format(s)
Part of Related Item
Related To
Related Publication(s)
Link(s) to Related Publication(s)
References
Link(s) to Reference(s)
Previously Published As
Government Document
ISBN
ISMN
ISSN
Other Identifiers
Rights
Attribution 4.0 International
Rights URI
Types
fact sheet
article
article
Accessibility Feature
alternative text; reading order; tagged PDF
Accessibility Hazard
none
Accessibility Summary
This article is web accessible for alternative text, reading order, and tagged PDF.