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Filling Drums

• Fill containers or drums with HOT syrup (above 180 degrees!)

• Fill FULL. Any air space in the drum may cause problems.

• Use new gaskets; tighten bungs as soon as possible.

• Keep a sample from each drum in your freezer and accurately identify the sample and its drum number so that syrup may be selected for repacking without opening additional drums.

• Store drums in a cool, dry place.

• Educate your bulk customers in the proper storage and handling of bulk syrup.

Filling Retail Containers
Open the cartons in which syrup cans are packed so that the empty cans are UPSIDE DOWN. Keep the cans in that position until they are filled, in order to eliminate the possibility of foreign material entering them.

Closely EXAMINE all containers; return any which are damaged by excess flux or solder, dents, or other imperfections. Do not fill cans which show any rust.

"SNIFF" test empty containers; this will sometimes alert the packer to a container in which syrup should not be packed due to a foreign odor.

Fill containers FULL to assure correct volume for the consumer, and to minimize airspace which contributes to product spoilage.

Hot Packing
"Cold" pack has caused more spoilage of syrup than almost any other factor. Always pack syrup HOT! When packed at the recommended temperature, the hot syrup will sterilize its container, preventing spoilage. Then, when properly sealed, a vacuum will be created, preventing contamination.

The LOWEST SAFE temperature limit for packing syrup is 180 degree F. WHEN THE CAP GOES ON. Syrup which is left uncapped for a few moments can cool sufficiently and collect enough yeast and mold spores from the air to spoil some cans in an otherwise perfect lot. Research by Dr. Maria Franca Morselli of the University of Vermont Maple Research Center indicates that packing syrup at temperatures higher than 180 degrees F. (but not higher than 200 degrees F.) will result in fewer trouble-causing microorganisms. However, if temperatures are raised too high for too long a time, new niter may precipitate, causing cloudiness. Refiltering reheated syrup eliminates the possibility of cloudiness. 

For best results when heating syrup, use a continual flow method rather than heating a large volume of syrup in a vat. Some syrups are more apt to deteriorate in both color and flavor when heated in large vats or pans, and held until canned in retail containers. All of the syrup continually flowing through several divided compartments, while heating, retains most of the original flavor and quality, and makes it easier to maintain correct packing temperature (180 degrees and above.)

REMEMBER! The last container filled from any batch may NOT be of correct density. When a cover is used on filter tanks, condensation may cause the last syrup to be THIN. If no cover is used, the last syrup may be HEAVY.

Continue to CHECK TEMPERATURE with a sterile thermometer immediately prior to filling the container.

When sealing plastic containers, be sure inner seals are in container caps when they are put on.

After capping, the hot syrup, immediately lay each container on its side, neck down, in order to sterilize the air pocket and cap. Check the closure for leaks.

When containers are cool, SPOT CHECKING a few cans for density, color and flavor is strongly recommended. This will insure that the syrup meets the standards for which it is labeled.

Avoid "Stack Burn"
"Stack Burn" is grade change caused by hot containers of newly canned syrup "stacked" together, intensifying the heat, and prolonging the cooling time. "Stack burn" can change a low Grade A Medium Amber syrup to Grade A Dark Amber. This is a common cause of grade violations.

Cans must be cooled quickly. Space cans apart, so that air may circulate around them. Do not place cans in cartons or on pallets until cool. A fan may be helpful to speed the cooling process.

Code All Syrup
Code each batch of syrup as it is packed. If problems are later found in some syrup, positive identification will allow the producer to recall only the syrup from the lot which is defective.

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