Don’t use rusty or corroded spouts, buckets, or other maple utensils. The equipment you use will also have a big impact on your final product. Plenty of “elbow grease” and lots of clean, hot water are the best cleaning agents for maple syrup equipment. Remember that anything added to sap, even in minute quantities, will become concentrated as the sap is boiled to syrup, causing an off-flavor.
#How to pan in sap 2000 manual#
The “one part bleach to 20 parts water” noted in this manual refers to household bleach. Don’t use a stronger solution, or let the solution stand in galvanized equipment, because flavor problems may result.Ĭaution! Household chlorine bleach is generally a 5.25 percent sodium hypochlorite solution. One part unscented household chlorine bleach (such as unscented Clorox™) to 20 parts of clean water may be used for rinsing, but you’ll need to flush equipment afterwards with clean, clear water. They can ruin syrup flavor, making the syrup unsaleable. Household detergents, and soaps that have any fragrance, and iodine-based dairy sanitizers should not be used to sanitize syrup production equipment. Sanitizers and Maple Syrup QualityĪlthough cleanliness is a “must,” most cleaning compounds cannot be used in maple production. Since these culprits are found on unclean equipment, and may grow rapidly in sap and syrup, careful sanitary practices are critical when you collect sap, and make, pack and store syrup. Microorganisms, bacteria and yeast are enemies of high quality syrup. The most important contributor to maple syrup quality is cleanliness.
0 kommentar(er)
