Measuring the density of perfect maple syrup that s right is crucial task for commercial syrup producers. Numerous producers target to develop quality syrup that meets the minimum legal density in Ontario of 66 °Brix. While miscellaneous reliable approaches are easily accessible to measure up syrup density, part producers, or certain groups of producer have an obstacle each year in afford the minimum density of syrup.

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Although the minimum thickness will satisfy regulators, satisfaction the palates of her customers might be a much better target to aim for. Favor the Vintners Quality Alliance (VQA) that prized Ontario wines, a focus on achieving the best feasible quality that maple syrup and maple assets will enhance the possibilities of client returning to the farm yard year ~ year. Proper hot-packing the syrup is vital to ensure both food safety and quality.

Seasoned maple syrup producers and also expert judges of maple syrup competitions will often say the the finest flavour and texture of high high quality maple syrup have the right to be achieved at a finished density of 67 °Brix, or close to to it. Back taste is subjective, the syrup is noticeably thicker with a much better ‘mouth-feel’ as soon as the density is raised by simply one level of Brix above the legitimate minimum density. Dr. Michael Farrell of Cornell University’s maple research study station writes ‘all we need to do is boil the sap a little bit longer to obtain the syrup a tad thicker’. Hence the minimum legal density of syrup in vermouth is 66.9 °Brix. Densities higher than 68 °Brix have the right to lead to crystallization in syrup as result of over-saturation of liquified sugar specifically in cooled syrup, native room temperature down to refrigeration temperature.

To accomplish the wanted density, modern syrup producer use sophisticated electronic equipment that gets rid of finished syrup automatically from the syrup pan by constantly measuring the elevation of boiling point temperature that 104.2 °C (219.5 °F) at the syrup attract off valve, and monitoring the desired density (67 °Brix because that boiling suggest indicated).

Many syrup producers also have great results using less advanced conventional devices to measure up the thickness of syrup including: a hand-held refractometer, hydrometer, hydrotherm, and various portable electronic thickness meters. A reliable thermometer, or two, is additionally needed.

The precision of measurement equipment depends on it being accurately calibrated during each boil. Accuracy additionally depends top top the capacity of every producer to understand just how to usage the devices as it to be designed. Accuse on calibration and proper use need to accompany measurement devices at the time of purchase. Syrup manufacturing manuals additionally describe ideal use of density measurement equipment.

New hydrometers room calibrated at the manufacturing facility at a particular temperature, for example at 15.5 °C (60 °F). Together with the hydrometer, a reliable thermometer the is calibrated come ambient barometric push is important to make correction to density readings indigenous the hydrometer. Correction is essential where the temperature the the syrup sample is above or listed below the calibration temperature that the hydrometer (Photo 1). With each hydrometer reading, convey charts room consulted come either include or subtract a °Brix worth from the it was observed density. The correction value is based on the temperature the the syrup gift tested. Part electronic thickness readers can immediately correct because that the temperature of a syrup sample.

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Photo 2. A portable digital Misco density reader can easily measure syrup density. Favor all measure equipment, it should be appropriately calibrated before use.