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Quality Continues in the Sugarhouse
Processing
Sap
Prompt Processing: One Key to High Quality
To obtain the highest quality syrup, sap should
be evaporated as quickly as possible. Holding sap in buckets or tanks lowers the
quality of the syrup produced from that same sap. Producers should strive to
evaporate sap completely before stopping. Generally a shallow sap depth and a
hot fire make for rapid syrup production, and high grade syrup.
Reverse Osmosis
The use of reverse osmosis units is becoming
more common as a means for the sugarmaker to remove large quantities of water
before beginning the conventional evaporation process. As with all sugaring
equipment, cleanliness is critical to the maintenance of quality. Follow the
manufacturer's suggestions for cleaning. If an anti-bacterial storage solution,
or any sanitizing solution is used, be sure to
FLUSH THOROUGHLY with
PURE
WATER before processing sap to avoid off-flavor
and/or syrup contamination.
Defoamer
Use as
LITTLE defoamer as possible. Defoamer should be
fresh; old defoamer becomes rancid, and causes a rancid off-flavor in syrup.
Excess use of some defoamers has also been known to cause "fatty" off-flavors.
If vegetable oil must be used because of special market
requirements (religious or dietary) take care to use the
SMALLEST
POSSIBLE
AMOUNT. In recent years some off-flavors due to
vegetable oil have occurred; the vegetable oil flavor tends to especially affect
Fancy syrup.
Evaporator Pans
Keep pans clean. Change draw-off sides often to
prevent the accumulation of niter (sugar sand), which can cause scorching and
off-flavored syrup. In recent years an increase in off-flavored syrup due to
burnt niter has been noticed. When evaporating reverse osmosis concentrate,
niter build-up is faster, requiring more frequent change of draw-off sides.
Should any scorching occur, shut down and clean up the burned area in order to
prevent imparting off-flavor to the next batch of syrup.
Maple Quality Control Puts the Accent on Flavor
Maple flavor must be guarded from sap to store
shelf.
Flavor can be damaged from contaminated, unfiltered,
or old sap, new and used filters, caramelized sugar, fermentation and mold,
detergents, chemicals and rust.
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