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maple syrup

Sweet sap of the maple tree

maple syrup Maple syrup has been valued in Canada for hundreds of years. It is obtained from the sap of maple trees. It is 100% pure, contains no additives or colorings and can be used optimally as a sugar substitute. This aromatic sweetness goes well with desserts and pancakes.
maple syrup Sweet sap of the maple tree

Maple syrup has been valued in Canada for hundreds of years. It is obtained from the sap of maple trees. It is 100% pure, contains no additives or colorings and can be used optimally as a sugar substitute. This aromatic sweetness goes well with desserts and pancakes.

  • maple syrup

    From juice of sugar maple to syrup

    For a long time, the juice of the sugar maple trees has been processed into syrup and is known as a natural sugar substitute. The maple syrup is versatile. Wherever honey or sugar is used, maple syrup can be used as a substitute. And even with savory dishes, the maple syrup can be used as a dressing for salad, for marinating with meat or just for breakfast bacon. The harvest is limited to the end of February until April. The nights are still cold and during the day the floors are slowly heated by the sun`s rays. Then the starch that has accumulated in the trees turns into sugar. So that the harvest of the syrup can be started. The harvest is quite simple and has not changed over the years. The maple trees are drilled and a tap is inserted directly into the tree, so that the maple juice can flow directly into a bucket or passes through hoses into a collecting container. In order to be able to harvest each year, no more than forty liters per tree should be harvested. To exclude fermentation, the production of maple syrup must begin quickly. This divorced by boiling the juice of the maple tree over fire to syrup. Per tree, with a yield of forty liters of juice receives, after boiling a liter of syrup.


  • Pancakes with maple syrup and fruits


  • maple syrup

    Qulitätsstufen

    The classification of maple syrup is measured by its light transmittance. Which in Canada is classified as follows: light, medium, amber and dark. The best maple syrup with 60.5 -75 percent light transmission is Light. This means that the lighter the maple syrup, the better the quality and the earlier the maple syrup was harvested. There is also the extra light classification, with a light transmittance of 75 - 100 percent, which is only sold in Canada. In the USA, the quality levels are differentiated from the highest quality, light amber, through medium amber to the lowest quality level, dark amber. Here in Europe the quality levels range from AA - extra light to D - dark. In Europe, maple syrup is only available from quality level A - light.


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