Measuring the thickness of finished maple syrup correctly is an important task for commercial syrup producers. Plenty of producers aim to develop quality syrup the meets the minimum legal density in Ontario the 66 °Brix. While miscellaneous reliable methods are easily accessible to measure up syrup density, some producers, or details groups of producer have an obstacle each year in afford the minimum thickness of syrup.
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Although the minimum thickness will satisfy regulators, pleasing the palates of your customers may be a better target to target for. Favor the Vintners Quality Alliance (VQA) that prized Ontario wines, a focus on afford the best feasible quality that maple syrup and maple commodities will enhance the opportunities of customers returning come the farm yard year ~ year. Ideal hot-packing the syrup is important to for sure both food safety and quality.
Seasoned maple syrup producers and expert judges the maple syrup competitions will regularly say the the ideal flavour and also texture the high top quality maple syrup deserve to be accomplished at a finished density of 67 °Brix, or close to to it. Back taste is subjective, the syrup is noticeably thicker with a far better ‘mouth-feel’ as soon as the density is raised by just one degree of Brix above the legitimate minimum density. Dr. Michael Farrell that Cornell University’s maple research station to write ‘all we need to do is boil the sap a little bit longer to gain the syrup a tad thicker’. For this reason the minimum legal density of syrup in vermouth is 66.9 °Brix. Densities higher than 68 °Brix deserve to lead come crystallization in syrup due to over-saturation of liquified sugar particularly in cooled syrup, native room temperature down to refrigeration temperature.
To attain the preferred density, modern syrup producers use innovative electronic devices that removes finished syrup instantly from the syrup pan by constantly measure the elevation of boiling point temperature that 104.2 °C (219.5 °F) at the syrup draw off valve, and also monitoring the desired density (67 °Brix for boiling point indicated).
Many syrup producers also have an excellent results utilizing less sophisticated conventional devices to measure up the thickness of syrup including: a hand-held refractometer, hydrometer, hydrotherm, and also various portable electronic thickness meters. A trusted thermometer, or two, is also needed.
The precision the measurement equipment depends on it being accurately calibrated during each boil. Accuracy likewise depends ~ above the capability of every producer to understand how to usage the devices as it to be designed. Instructions on calibration and also proper use must accompany measurement equipment at the moment of purchase. Syrup manufacturing manuals additionally describe suitable use of density measurement equipment.
New hydrometers room calibrated in ~ the factory at a particular temperature, for example at 15.5 °C (60 °F). Along with the hydrometer, a trustworthy thermometer that is calibrated come ambient barometric press is essential to make corrections to thickness readings native the hydrometer. Correction is important where the temperature of the syrup sample is above or below the calibration temperature the the hydrometer (Photo 1). V each hydrometer reading, correction charts are consulted come either add or subtract a °Brix worth from the observed density. The correction worth is based on the temperature the the syrup gift tested. Part electronic thickness readers can immediately correct for the temperature that a syrup sample.
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Photo 2. A portable electronic Misco thickness reader can conveniently measure syrup density. Favor all measure equipment, it need to be properly calibrated before use.