106 



AGRICULTURE HANDBOOK 134, U.S. DEPT. OF AGRICULTURE 



sirup for maple cream is concentrated to 8(F 

 Brix. 



I liin<Ml Mapl<> IVoiliirl 



In making tlie maple products described in 

 the preceding pages, only sirup low in invert 

 sugar should be used, except for that used as a 

 doctor. These products, therefore, are primary 

 uses for the top grades of table sirup, U.S. 

 Grade AA, U.S. Grade A, and U.S. Grade B. 



A new maple product called fluff has been 

 developed at the Eastern Regional Research 

 Center (135). It can be made from the lower 

 grades of sirup (sirup high in invert sugar). In 

 addition, it has a number of other advantages. 

 Some of these advantages are: (1) There is a 

 large overrun because the volume of the cooked 

 sirup is increased by incorporating air during 

 the beating process; (2) the new product con- 

 tains a higher percentage of water than does 

 maple cream so that a larger volume can be 

 made from 1 gallon of standard-density sirup; 

 (3) the monoglyceride used in the formula tends 

 to reduce its apparent sweetness and make it 

 more palatable, but without loss of the maple 

 flavor; and (4) the time required to whip it is 

 only a fraction of that required for making 

 maple cream. The fluffed product has excellent 

 spreading properties and has an impalpable 

 crystal structure. While there is less tendency 

 for the fluff to bleed, it does tend to become 

 somewhat grainy, especially if stirred too long. 

 This tendency to grain is retarded by storing 

 the fluff under refrigeration. 



Makhtfi ihf Fluff From Maplf Siriii> 



Heat the sirup until its temperature has been 

 elevated 17° F. above that of boiling water. 

 Allow it to cool, with occasional stirring, to 

 between 17.5° and 185° F. (as tested with a 

 thermometer). Add highly purified monoglycer- 

 ide (Myverol 18-00)^ equal to 1 percent of the 

 weight of the maple sirup used, that is, 0.11 

 pound (Va cup) per gallon or 2 level teaspoonfuls 

 per pint. Dissolve the monoglyceride by adding 

 it slowly and stirring. If the sirup cools below 

 145°, the monoglyceride will not dissolve. Cool to 

 between 150P and 160^ and whip the mixture 



' Produced by Distillation Products Industrj'. Roches 

 ter, N.Y. 



with a high-speed (household) beater. Fluffing 

 should occur within 2 minutes. 



\hikiiifi thf Fluff From Mofflf .Sin/;* nnti 

 Moith' Sufior 



To 1 cup of pure maple sirup (any grade) add 

 V2 cup of maple sugar and heat the mixture 

 until the sugar is completely dissolved. Do not 

 boil. Cool to between 175° and 185° F. with 

 occasional stirring. Add slowly and stir until 

 dissolved 1 teaspoonful of Myverol 18-00 for 

 each cup of sirup. Cool to between 15(f and 16(F, 

 and whip the mixture with a high-speed (house- 

 hold) beater. Fluffing should occur within 2 

 minutes. 



The sugar must be completely in solution at 

 the time it is whipped to prevent a grainy 

 texture. If sugar crystals do form, they may 

 be redissolved by heating the suspension; but 

 loss of water must be avoided, and no more 

 Myverol need be added. 



Excessive heating of the Myverol tends to 

 cause it to lose its properties. 



The texture and consistency of the fluffed 

 products can be varied as follows: 



(1) Whipping Time. — As time of beating 

 lengthens, the stiffness of the product in- 

 creases. The initial, thin whip can be used as a 

 topping for ice cream or other desserts. The 

 stiffer product is an excellent spread or icing for 

 baked goods. (The beating time will be affected 

 by the temperature of the mixture at the start 

 of the beating. The higher the temperature, the 

 longer it will take to reach a given consistency.) 



(2) Ratio of Sugar to Wafer.— The higher the 

 sugar content of the mixture in relation to the 

 water content at the time the sugar-water- 

 stabilizer mixture is whipped, the greater the 

 consistency of the fluffed product. 



Hi^li-Fla>or<Ml MapK* Sirup 



As stated earlier, the color and flavor of 

 maple sirup result from a type of browning 

 reaction that occurs between constituents of 

 the maple sap during evaporation. Experiments 

 have shown that all the potential flavor is not 

 developed during the usual evaporation proc- 

 ess. {1J,8). To develop maximum flavor, the 

 browning reaction must be carried further; that 

 is, the sirup must be heated to a higher temper- 

 ature and for a longer time. 



