Maple Cream Troubleshooting
| dc.contributor.author | Belisle, Catherine | |
| dc.date.accessioned | 2022-07-29T18:13:20Z | |
| dc.date.available | 2022-07-29T18:13:20Z | |
| dc.date.issued | 2022-07 | |
| dc.description.abstract | The Cornell Maple Program has developed guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture is attainable with the proper recipe; however, controlling the factors that lead to graininess, firmness, softness, or cream separation is key for a high quality confection. | en_US |
| dc.description.sponsorship | This research was conducted with support from the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service, Acer Access and Development Program. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/111388 | |
| dc.language.iso | en_US | en_US |
| dc.provenance | fixed acknowledgement error. 7/26/23. sbg | |
| dc.rights | Attribution 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | spread | en_US |
| dc.subject | confection | en_US |
| dc.subject | invert sugar | en_US |
| dc.subject | grainy | en_US |
| dc.subject | maple syrup | en_US |
| dc.title | Maple Cream Troubleshooting | en_US |
| dc.type | fact sheet | en_US |
| schema.accessibilityFeature | readingOrder | en_US |
| schema.accessibilityHazard | none | en_US |
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