Aging of the maple syrup: key factor in processing

Invert sugar content analysis is a key factor in the processing of maple products. It is analyse using a glucometer. Some of the sucrose in maple syrup is present in a split form, as separate fructose and glucose molecules. In most cases, this hydrolysis results from the action of micro-organisms. The conversion occurs over time and is accelerated by high temperatures. Sugar "inversion" changes the taste and cooking properties of the syrup. A glucometer is used to measure the amount of invert sugar.

As the maple syrup is a saccharine type of sugar comparing to honey which is a glucose sugar.  It makes it hard to process but it gives us the opportunity to be able to process it in many types of maple pure products such as: the pure maple butter ( we say "pur maple spread" at La Ferme Martinette; that will cristallised so fineley during its transformation that we will say that it's smooth like butter..., the pure granulated maple sugar...

The older the maple syrup is, the more splitted the saccharine molecule will be in glucose and fructose types of sugars; the more inverted the maple syrup will be.

Analysing the % of invert sugar contain in maple syrup is very important because it helps us knowing which product we will be able to do with it.  For example, we will use a non inverted maple syrup to process the pure maple sugar because we want the sugar to cristallize easily during its processing but we will use a very old maple syrup ( so highly inverted) to produce clear hard maple candies and lollipops because we want them to stay clear. 

 

Aging of the maple syrup: key factor in processing