About this trail:
Maple syrup contains about 67% solids of which about 89% is sucrose; the remainder is primarily fructose and glucose, with traces of other sugars.[1][2] Maple syrup is produced by heat, or increasingly with reverse osmosis to remove about 90 % of the water, with no added ingredients, and must reach 66 °Bx (degrees brix) in order to legally be "pure maple syrup". It possesses some nutritional value, containing calcium (greater than milk, by volume), potassium (more than bananas, by weight), manganese, magnesium, phosphorous, iron, thiamin.
Trail link: http://trailfire.com/cereal/trails/36214
Summary: http://trailfire.com/cereal/trailview/36214
Summary: http://trailfire.com/cereal/trailview/36214
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1
Maple syrup contains about 67% solids of which about 89% is sucrose; the remainder is primarily fructose and glucose, with traces of other sugars.[1][2] Maple syrup is produced by heat, or increasingly with reverse osmosis to remove about 90 % of the water, with no added ingredients, and must reach 66 °Bx (degrees brix) in order to legally be "pure maple syrup". It possesses some nutritional value, containing calcium (greater than milk, by volume), potassium (more than bananas, by weight), manganese, magnesium, phosphorous, iron, thiamin.
2
Maple syrup is divided into two major grades, Grade A and Grade B. Grade A is further broken down into three subgrades: Grade A Light Amber (sometimes known as "Fancy"), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker than Grade A Dark Amber.
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In Canada, there are three grades containing several colour classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). sakA typical year's yield will include about 25-30% of each of the #1 colours, 10% Amber, and 2% Dark.
