Maple syrup processing technology

Maple syrup is a top-quality raw product because it is 100% natural. Products made from maple syrup contain no additives and are the result of a delicately balanced process in which the syrup is heated, cooled, and stirred. The figure below shows the temperatures at which the various products are obtained.


Craftsmanship and extensive knowledge are essential for successful production and high product quality.

Before being bottled or tinned (in galvanised metal containers), the maple syrup is heated to a temperature between 160oF and 200oF. Heating the maple syrup to a high temperature ensures that the containers are sterile, preventing the formation of mould.


The old-traditional method for processing the pure maple soft sweets

These pure maple soft sweets are one of the most difficult pure maple products to process, but it is so good and fancy: soft inside and a little crunchy outside… one of the most cherished maple products of Quebec’s people!



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