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Excerpt from Maple Sugar: Composition, Methods of Analysis, Effect of Environment
The maple sugar of commerce may be divided into soft or hard sugar or into stirred sugar (sometimes called grain sugar), cake sugar, and tub sugar.
The terms hard sugar and soft sugar apply to the relative hardness of the product; a sugar is said to be hard when it is difficult to break the cake and soft when the cake is easily broken. Hard sugar con tains less moisture than soft sugar and is produced by boiling to a higher temperature; that is, by boiling it longer. Determinations of moisture in these two grades are given in tabular form on page 39.
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Maple Sugar: Composition, Methods of Analysis, Effect of Environment
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Paperback. Zustand: New. Print on Demand. This book delves into the chemical composition of maple sugar, investigating the effects of environment on its composition and flavor profile. It further examines the changes that occur during the conversion of sap syrup into sugar syrup, providing valuable insights into the factors that influence the final product. The author meticulously analyzes the results of numerous samples collected from various regions, establishing clear relationships between geographic location and the sugar's analytical makeup. Through these investigations, the book unveils the intricacies of maple sugar production, highlighting the delicate balance between nature and craftsmanship that shapes its unique qualities. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780331252507_0
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