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Month: March 2015

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  • Discover Presque Isle
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  • NEW MAPLE SYRUP GRADING SYSTEM
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  • kevinsblog on ALL ABOUT MAPLE CREAM———–Maple Cream is thickened, whipped maple syrup; a spreadable form of maple syrup. It has a great flavor and incredible texture. It is good on toast, waffles, pancakes, bagels, biscuits, muffins(great on toasted english mufffins with jam), etc. Dennis Farms makes traditional(natural maple) maple cream and also three flavored versions: orange, raspberry and cinnamon. The cinnamon is wonderful on homemade donuts or cinnimon rolls. Care of maple cream: maple cream should be kept refrigerated; it can tolerate a week or so at room temp., however, with time maple syrup separates out and rises to the top of the cream. After several weeks at room temperature this will mold. I will be doing an experiment in the near future and show photos of a container of cream at room temp from day 1 until it goes bad. If you have maple cream that separates, stir it back to consistency with a butter knife. If the cream is too hard and thick, you can heat it up by brief seconds(experiment with this) in the microwave, or stir in a few drops of water(a little goes a long way). Remember, keep the lid on when not using—this product will lose moisture rapidly and get hard.
  • wendy on ALL ABOUT MAPLE CREAM———–Maple Cream is thickened, whipped maple syrup; a spreadable form of maple syrup. It has a great flavor and incredible texture. It is good on toast, waffles, pancakes, bagels, biscuits, muffins(great on toasted english mufffins with jam), etc. Dennis Farms makes traditional(natural maple) maple cream and also three flavored versions: orange, raspberry and cinnamon. The cinnamon is wonderful on homemade donuts or cinnimon rolls. Care of maple cream: maple cream should be kept refrigerated; it can tolerate a week or so at room temp., however, with time maple syrup separates out and rises to the top of the cream. After several weeks at room temperature this will mold. I will be doing an experiment in the near future and show photos of a container of cream at room temp from day 1 until it goes bad. If you have maple cream that separates, stir it back to consistency with a butter knife. If the cream is too hard and thick, you can heat it up by brief seconds(experiment with this) in the microwave, or stir in a few drops of water(a little goes a long way). Remember, keep the lid on when not using—this product will lose moisture rapidly and get hard.
  • kevinsblog on DENNIS FARMS 2014 FESTIVAL/SHOW SCHEDULE
  • kevinsblog on DENNIS FARMS 2014 FESTIVAL/SHOW SCHEDULE
  • Barbara on DENNIS FARMS 2014 FESTIVAL/SHOW SCHEDULE

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Posted on March 29, 2015

NEW MAPLE SYRUP GRADING SYSTEM

The existing maple syrup grading system has been changed.  The old maple syrup grades were based on what percentage of light will pass through a sample and were as follows: Grade A Fancy(or Light Amber)–Minimum 75% light transmittance. Grade A Medium Amber–Light transmittance between 60 and 74.9%. Grade A Dark Amber–Light transmittance between 40 and …

Continue reading “NEW MAPLE SYRUP GRADING SYSTEM”

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