ACG - Syrup

[Mike Beeker]

Loren, a friend of ours came home from the doctor, and found she is allergic to the brand of Maple Syrup she is buying in the store. Don't know which brand, but her doctor said that it has a milk additive in it.? She can't handled milk products, and I'm wondering if you have ever heard of this before.? Gave her one of the jars I have, and the only problem she has now, is that she wants more!! As Jon would say - Road Trip !!

Mike

 

[dahlin]

I think that some use hole milk to clear cloudy syrup. Randy

 

[Mike Beeker]

Never heard of that, that's why it caught me by surprise.

Mike

 

[Adirondack case guy]

Mike,
To start with we can't lable our syrup, 100% pure if we add something to it.
Years back Dad always hung peices of salt pork over the front finish pans of the evaporators on wires and when the near syrup boiled up high it would touch and melt the salt pork a bit and the bubbles would settle down. Some producers would toss a bit of milk/cream across the pans and do the same thing. Both of these methods utilized animal fat to contain the boilups.
Producers can't do that anymore and call their syrup 100% pure. We do however still need to use a USDA approved grain oil product that keeps the near syrup from boiling up and over the top of the evaporator pans. I'm not sure why grain oil makes everything OK, and we have to keep constsant vidual on the front pans and apply as needed to quell boilovers.
Loren

 

[Mike Beeker]

That is interesting to know, don't know exactly how the whole operation works, but thought I'd ask a Master Maker what he thought. Thanks Loren for the info, will have to be there next spring for sure now.

Mike

 

[Ande]

Loren, your going to email me right
Dan