How is maple syrup produced?

The

maple syrup is made of sap - liquid that runs on a maple sugar tree at the beginning of spring, indicating that it is time for the tree to bite. SAP has a clear look like water, but has a stronger consistency of the sticker and a sweeter taste.

During the period of sugar , maple syrup manufacturers click trees to extract the sap. Most modern syrup manufacturers use the pipe system to collect. The tree has a small hole drilled into it, a small discharge or tap is placed in the hole. SAP runs out of knocking into a long piece of plastic tubes that can attach more than 100 trees at a time. The sap flows through the tube and flows into the main container or holds the tank. The creators of the syrup will continue to collect SAP until the color changes. Changing the color indicates that the trees are about to let go. The SAP is tense and poured into the uncovered stainless steel steel for cooking. Traditionally, baskets are located at the top of a very hot fire -powered fire, because the wood burns hot and long.

SAP is boiled to remove most of the water content, leaving mainly sweet syrup. This process includes a lot of testing, mixing and spinning the sweet foam that bubbles on top. Foam contains impurities in SAP; The longer you cook the syrup, the more foam you will have. The creation of a single gallon (3.78 liters) of maple syrup takes more than 30 gallons (114 liters) SAP.

The completed syrup is then graded and poured into the waiting containers. The syrup has a stamp based on consistency, color and taste. Crop cream is called Fantasy . Fancy syrup has a very light color and has a fine maple taste. Most people who create maple syrup prefers the middle amber class A. Grade and has a more robust maple taste.