Did you Know...
Difference in Maple Syrup Color and Variations
This happens to be one of the most frequently asked questions. The answer is not as simple as you might think, its MAGIC!, no no, i'm kidding, it is of course science! Maple syrup grades are selected based on sugar density, flavor and color which are all determined by the USDA grading system.
Maple Syrup Density
In order to properly measure density, a hydrometer is used. This is primarily used to measure the maple syrup density at a specific temperature. When using this instrument there are two scales to read: Brix and Baume. The Brix scale reads the percentage of sugar in the maple syrup. The Baume scale reads the density of of water related to the density of the maple syrup. Maple syrup must be evaporated to a density between 66% and 67% Brix at 68°F. If you have a density below 66% Brix, the syrup will ferment. If you have a density above 68% Brix, the syrup may crystallize. Maple syrup reaches the proper density at 219.5°F or 7.5° above the boiling point of water.
Maple Syrup Color and Flavor
When you are ready to start labeling your syrup The darker the color, the stronger the maple flavor and the lighter the color the lighter the maple flavor. This scale enables maple producers to produce a consistent flavor profile no matter where syrup is being made.