Maple Sugar Troubleshooting
| dc.contributor.author | Belisle, Catherine | |
| dc.date.accessioned | 2023-09-20T15:20:41Z | |
| dc.date.available | 2023-09-20T15:20:41Z | |
| dc.date.issued | 2023-09 | |
| dc.description.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. | |
| dc.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. | |
| dc.identifier.uri | https://hdl.handle.net/1813/113445 | |
| dc.language.iso | en_US | |
| dc.rights | Attribution 4.0 International | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | sugar clumps | |
| dc.subject | moisture | |
| dc.subject | granulation | |
| dc.subject | granule | |
| dc.subject | maple flavor | |
| dc.subject | invert sugars | |
| dc.title | Maple Sugar Troubleshooting | |
| dc.type | fact sheet | |
| dc.type | article | |
| schema.accessibilityFeature | alternativeText | |
| schema.accessibilityFeature | readingOrder | |
| schema.accessibilityFeature | taggedPDF | |
| schema.accessibilityHazard | none | |
| schema.accessibilitySummary | This article is web accessible for alternative text, reading order, and tagged PDF. |
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