MAPLE SIRUP PRODUCERS MANUAL 



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(3) Heat the sirup to 22 or 2-f F. above the 

 boihng: point of water. 



(4) Cool the sirup rapidly to 5(T F. 



(5) Stir the thickened sirup continuously until 

 creaming: is completed. 



(6) Freshly made cream can be packed immedi- 

 ately or it can be aged before packajering. 



(7) Aged cream can be softened for pouring by 

 heating to a temperature not exceeding 

 15a F. 



(8) Store the cream under i-efrigieration. 



(9) Causes of failure to cream: 



(a) If the sirup contains too little invert 

 sugar or if it is not chilled sufficiently 

 before stirring, the cream will have 

 gi'itty texture. 



(b) If the sirup contains too much invert 

 sugar, it will not cream (crystallize). 



FontUiitl 



(1) Pi-epare as for maple cream, except increase 

 the boiling point of the sirup to 2T above 

 that for water. 



(2) Stir or beat the sirup as for maple cream. 



(3) Place drops of the semisolid sugar on mar- 

 ble slab, waxed paper, or metal sheet — OR — 



(4) Pour the semisolid sugar into rubber molds. 



Soft Sn^iir ('(indies 



(1) Use any of the top three grades of sirup. 



(2) Heat the sirup to 32" F. above the boiling 

 point of water. 



(3) Cool the sirup slowly to 155= F. 



(4) Stir the thickened sirup until enough ciys- 

 tals have formed to make a soft, plastic 

 mass. 



(5) Immediately pour or pack the soft sugar 

 into molds — OR — 



(6) Set it aside in a crock at room temperature 

 for 24 to 48 hours. 



(7) Concentrate an equal amount of sirup as 

 before. 



(8) As soon as the same elevation of boiling 

 point (32° F.) is reached, add the hot concen- 

 trated sirup (bob) to the aged soft sugar. 



(9) Stir only enough to mix and pour the semi- 

 solid sugar into the molds. 



Crystdl Cnatiiifi 



(1) Make crystallizing sirup from top grades of 

 maple sirup. 



(2) Concentrate the sirup to a density of l(f to 

 7.T Brix by heating it to 9.5" or IT F. above 

 the boiling point of water (63.5° Brix hot 

 test). 



(3) Cool to room temperature. 



(4) Keep the surface of the sirup covered with 

 heavy paper, except when adding or remov- 

 ing the candies. 



(5) Place the freshly made candies in the heavy 

 sirup and leave them in the sirup 6 to 12 

 hours. 



(6) Remove the candies and completely drain 

 the sirup from them. 



(7) Place the candies on paper-covered trays 

 and turn each piece eveiy hour until diy, or 

 wipe with a damp sponge. 



(8) Do not attempt to crystal coat candies dur- 

 ing humid or rainy weather. 



(9) Air diy at room temperature 4 to 7 days. 



Maple Spreiiil 



(1) Use any of the three top grades of sirup. 



(2) Heat the sirup to 10= or ir F. above the 

 boiling point of water (7Cf to 78" Brix). 



(3) Cool the thick sirup to 150P or below and add 

 IV2 ounces of invertase per gallon of sirup. 



(4) Store at room temperature for 2 weeks. The 

 resulting product is high-density sirup. 



(5) "Seed" the high-density sirup with dextrose 

 crystals from previous batches of spread or 

 from ciystallized honey. Use 1 teaspoonful 

 per quart of sirup. 



(6) Mix the seed thoroughly through the sirup 

 and pour the mixture into the final package. 



(7) Store at 55= to 60F F. Within a few days the 

 dextrose ciystals will grow to yield a plastic 

 spread. 



Fltiffed Maple Proditvt 



(1) Can use lower grades of sirup. 



(2) Heat the sirup to IT F. above the boiling 

 point of water. 



(3) Cool with occasional stirring to 175° to 

 185° F. 



(4) Add 1 percent (Vs cup per gallon or 2 level 

 teaspoonfuls per pint) of a purified monogly- 

 ceride (Myverol 18-00) slowly with stirring. 



(5) Cool to 150f to 160F F., whip 2 minutes with 

 a high-speed cake mixer. 



