Maple General Knowledge - Random Set 2

It sweetens the sap naturally

It improves syrup color

It reduces water content in sap before boiling

It removes bacteria from sap

140°F

160°F

180°F

200°F

They are too heavy

They do not insulate well

They may contain lead and rust

They cost too much

140–150°F

160–170°F

180–185°F

190–195°F

Freezing syrup too quickly

Mold growth after canning

Overheating during packaging

Continued caramelization in sealed containers

Cone filter

Flat filter

Plate or canister filter

Nylon pre-filter

To preserve sugar crystals

To reduce flavor loss and prevent condensation

To improve syrup color

To save energy costs

It simplifies packaging

It helps avoid spoilage

It boosts customer interest and sales

It reduces syrup cost

Low sugar concentration

Repeated opening of containers

Overheating during packaging

Using food-grade plastic

Adding chlorine

Using scented soap

Applying pre-filters

Heating with microwaves