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7. Pure maple products
The comparison between cooking white sugar and maple concentrates cannot be avoided here, as both lead to very different sweetened products. Indeed, the physicochemistry of sugars lies at the heart not only of maple products, but also of patisserie, particularly when it comes to sugar cooking degrees (table 8 ).
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Pure maple products
Maple syrup substitutes
Bibliography
Bibliography
- (1) - ANONYME - Recueil des normes canadiennes de classification : vol. 7 – Sirop d'érable - (2021). https://inspection.canada.ca
- (2) - ANONYME - Fiche industrielle...
Regulations and standards
Canadian Food Safety Regulations (SOR/2018-108)
NSF/ANSI Standard 51:2012 Food equipment materials
Maple Products Regulations: (CRC, c. 289), 2019-01-15 (Part 2: Packaging)
Food Regulations: (P-29R.V1), Schedule 8.A (Requirements for "Grade A" Maple Syrup), Schedule 8.B (Colour Grades for "Grade A" Maple Syrup) and Schedule 8.C (Type Size...
Maple industry organizations
Quebec Ministry of Agriculture, Fisheries and Food https://www.mapaq.gouv.qc.ca
Quebec Maple Syrup Producers https://ppaq.ca/fr
Equipment suppliers
Foresight
In a publication dated April 2, 2023 ( https://ici.radio-canada.ca ), scientists describe the upheavals in the maple syrup industry in 2100 as a result of climate change.
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Sergio Rossi, from the Université du Québec à Chicoutimi, states:
"The ones who should be most...
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