Tapping Into Maple’s Magic

While maple syrup is often associated with pancakes and waffles, the use of maple extends far beyond the breakfast table, adding interest to everything from maple salad dressings and sauces to maple cereals and baked goods. But whether found in simple breakfasts or haute cuisine, the flavor of maple is linked to natural and wholesome foods.

Maple production

Maple syrup is made from the sap of the sugar maple tree. Maple sap, the watery fluid that feeds the sugar maple tree’s roots, trunk, branches and leaves, will “run” when the temperatures move above and below freezing. Maple syrup production, or the “sugaring off” season, occurs once a year for six to eight weeks beginning in mid-February.

Maple syrup production requires optimal temperatures and sugar maple trees. Thus, it can only be made in a small geographic area of northeastern North America. Quebec produces more than 80% of the world’s maple syrup, equal to 93% of Canadian production.

Maple producers insert a tap into the tree to collect the sap. While traditional maple producers relied on buckets and spouts, today’s maple-syrup producers use gravity-fed plastic tubing and pipelines and vacuum pumps to collect the sap. The vacuum pumps do not suck sap from the trees, but rather help lower the pressure in the pipeline system to allow the sap to flow easily.

It takes about 40 to 60 years for the sugar maple trees to grow large enough for tapping. Holes are typically drilled on an upward angle to a depth of not more than three inches. Tapping will not injure the tree as long as the sugar maple tree is healthy and the number of taps is limited.

The maple sap is boiled and evaporated to make maple syrup. It takes approximately 40 gallons of sap to produce 1 gallon of maple syrup. The boiling and evaporating of maple syrup is typically done in a sugar cabin (evaporator house). The maple sap has a sugar density of about 1% to 3.5%. Maple syrup is made when the sugar density reaches 66%. Maple syrup is filtered to remove any organic materials found in the sap. The maple syrup is then graded based on color and flavor.

Maple syrup grades

Maple syrup is graded according to its clarity, density and the characteristic taste of maple. The color classifications are based on measuring the amount of light that passes through the maple syrup.

• U.S. Grade A Light Amber/Fancy; Canada No. 1 Extra Light; Quebec Grade AA—Maple syrup produced at the very beginning of the season. Very pale color and delicate taste. Light transmittance over 75%.
• U.S. Grade A Medium Amber; Canada No. 1; Quebec Grade A Light—Maple syrup produced at the beginning of the season. Pale amber in color with a pure, subtle taste. Light transmittance of 61% to 74%.
• U.S. Grade A Dark Amber; Canada No. 1 Medium; Quebec Grade B—Produced in the middle of the season, this maple syrup is the most popular grade available. A rich amber color with a more pronounced flavor. Light transmittance of 44% to 60%.
• U.S. Grade B Commercial; Canada No. 2 Amber; Quebec Grade C—Maple syrup produced near the end of the season. Strong maple taste and dark color. Light transmittance of 27% to 43%.
• U.S. Grade B Commercial; Canada No. 3 Dark; Quebec Grade D—Maple syrup produced at the very end of the season. Very dark syrup used primarily as food processing ingredient. Highest mineral content. Light transmittance of 0% to 26%.

The flavor of maple

As a general rule, lighter-colored maple syrups have a more delicate flavor, while darker-colored maple syrups have a stronger flavor. The flavor is also influenced by the growing region of the sugar maple trees.

Maple’s flavor develops during the evaporation process. The taste begins with the maple sap, which is rich in organic acids, nitrogen compounds, phenolic compounds and flavonoids. Sugars play an important role as they initiate the caramelization and Maillard reaction as the water is evaporating. Maple syrup is a combination of sugars: saccharose 66% ± 4.5; fructose 0.3% ± 0.8; glucose 0.5% ± 1.8; oligosaccharides 0.3%; and polysaccharide 1.4%. These two complex sugars increase during the season (higher levels occur at the end of the season). Under the effect of the heat, phenols such as vanillin and coniferol are released.

Buckets of maple products

Suppliers in Quebec have developed several natural maple syrup and maple products. While maple syrup is the most common form of maple available, other forms of maple products include sugars, jelly, butter, clearly maple syrup spread, concentrate/glaze and maple flakes. Maple is a natural product with no coloring agents or additives.

The following is an overview of some of these products and how they can be used by food manufacturers:

Maple syrup is produced by the evaporation of the sap of the maple tree. It takes approximately 40 gallons of sap (also called maple water) to produce 1 gallon of maple syrup. Maple syrup has a sugar content of about 66%. Maple syrup contributes moisture to baked goods and mixes easily with other ingredients for sauces and dressings.

Clearly Maple is a product that begins as pure maple syrup and then is altered by adding a processing aid that is later removed to create a higher invert sugar content. The result is a honey-like consistency product made of only pure maple syrup.

Thick and spreadable, maple butter is a whipped version of clearly maple that works well as a spread or filling. Clearly maple and maple butters also work well as both a flavoring and variegate in ice creams, as well as in barbecue or baking sauces.

Maple concentrates (available in medium and dark) allow chefs and food manufacturers to obtain a strong maple flavor profile. Pure maple syrup concentrates are produced by removing nearly half the sucrose content found in pure maple syrup.

Fine, medium or coarse, maple flakes are made from pure maple syrup dehydrated by a unique and exclusive process. Maple flakes can be used by chefs and food processors to add a sweet maple taste, a crispy texture and all the health benefits of maple syrup to foods such as baked goods.

Maple jelly, jelly made with pure maple syrup, is perfect for spreads and fillings. Some maple jellies are pectin-based while others are not.

Pure maple syrup is often dehydrated into granulated sugar crystals called maple sugar. Maple sugar can be substituted 1:1 for regular granulated sugar in most recipes and formulas. Various granule sizes are available. Maple sugars work well in baked goods, confections and as a beverage sweetener.

Maple vinegar is made from pure maple syrup through alcoholic fermentation and acetic fermentation processes. Maple vinegar can be used to create signature dressings and sauces.

Maple products add a distinctive, natural flavor, as well as sweetness to prepared foods. Unlike refined sweeteners, maple products contain minerals and vitamins.