Bread Maker Sweet Dough Recipe
Maple syrup
History
Native Americans
pre-contact peoples with natives living in the northeastern part of North America were the first acquaintances have produced maple syrup and maple sugar. According to oral traditions and archaeological evidence, maple tree sap is being processed for its sugar content long before Europeans arrived in the region.
The Algonquin recognized the sap as a source of energy and nutrition. At the beginning of melting Spring, who used stone tools to make V-shaped incisions in the trees, reeds inserted or concave parts of the cortex to run the sap into buckets, which are often made of birch bark. The sap of maple, which are rich in sugar content, yet not sweet, concentrated either by dropping hot stones cooking cubes, or leave them exposed to cold temperatures overnight, and removing the ice formed on top.
First Nations and Native Americans also used for cooking clay pots for boiling maple sap. They are easily heated on the fire protected only by a roof of branches trees.
Colonial to modern times
A 19-century Enlightenment, "Sugar-making among Indians of the North" (note the use of containers metal, introduced as a result of European contact)
In the early stages of European colonization in northeastern North America, indigenous peoples showed the settlers how to tap arriving (a) the trunks of certain types of maple trees in the end-of-winter/early-spring thaw, the harvest of the sap, and boil that of the water evaporates, the concentration of sugar in the remaining liquid, and alter the taste a little, by heat-some of the sugars caramelize. This activity quickly became an integral part of colonial life. Long before the beginning of the 1700s by European settlers and fur traders and as Native Americans, have been deeply involved in the industry. During the ages 17 and 18, processing maple sap was an important source of concentrated sugar, both in solid and liquid crystal. The revised European methods of transformation, both with access to advanced technologies, particularly in metallurgy, tool manufacture and use of domesticated animals. Normally, maple sugaring parties began operating at the start of spring thaw in the regions forest known to contain a sufficiently large number of maples, concentrated within a reasonable range transport to justify the effort. First bored holes in the trunks of maples, usually over a large tree hole, insert homemade pipe (usually carved wood) into the holes, and then hung a wooden cube protruding end of each tube to collect the sap. The cubes were made by reducing common cylindrical segments cube size an appropriate high tree trunk and then emptying the center of each segment of one end of the cylinder, creating a seamless airtight container. Sap was filling cubes, drop by drop. Periodically, members of the party regained the addition of sucrose in the sap that had accumulated. It was then transferred to vessels largest holding (barrels, pots, or hollow logs) are often mounted on sleds or carts pulled by draft animals or carried in buckets, or similar containers fit. The buckets of sap collection were returned to the nozzles mounted on trees, and the process is repeated for as long as the sap flow remained "sweet." The particular meteorological conditions of the late-winter/early-spring "thaw" period were, and remain, fundamental to determine the length of the "sugaring" season. As the climate continues to warm, a maple tree from the normal process in early spring biological time alter the taste of the sap, and it is unpleasant. Depending on conditions, a sugaring party could take several days to several weeks devoted to these activities. The boiling process is time consuming. The harvest of sap was transported back to base camp of the party, which is drained big, (usually) metal cups and boil to desired consistency. The sap was usually processed in a central collection point, either over a fire built outdoors, or in a shelter built for that purpose. To protect against weather conditions of early spring, sugaring built parts a small camp. Often, entire families moved to the field together to collect and boil the sap of the production of both maple syrup and maple sugar.
In the 1850's, the "sugar shack" or "Sugarhouse" (the outdoor hut or building used for boiling the sap) was as know today. The settlers had perfected the methods of collecting the sap. The sap is transported in large barrels drawn by horses or oxen, and carried the sugar shack for processing. At this time, sugar was sugar maple is only available as other types of sugar were difficult find and expensive and was called "sugar country." Production methods have been streamlined since colonial times, however, remain basically them. Sap must first be collected and carefully boiled the syrup for pure, without chemicals or preservatives.
At the beginning of maple syrup is made by boiling about forty gallons (160 liters) of sap over a fire to one gallon (4 liters) of syrup was obtained.
This process suffered little during the first 200 years registered as maple syrup. At the time of the American Civil War, syrup manufacturers started using a large tray of flat sheet metal, as it was more efficient for boiling in a heavy rounded iron kettle which let much of the last warm air slides.
Virtually all manufacturers of syrup in the past were self-sufficient dairy farmers who did so much syrup and sugar for their own use and for additional income. The process continued to evolve as result of innovations in their work. In 1864, a Canadian borrowed some design ideas sorghum evaporators and put a series of screens on the floor pans channel the boiling sap. In 1872 one of Vermont developed an evaporator with two pans and a metal arch or firebox which greatly decreased the time to boil. Seventeen years later, in 1889, another Canadian bent tin that formed the bottom of a mold in a series of ducts which increased the hot surface from pan and further reduced the boiling time.
The technology remained the same until the 1960's, when there was a company self-sufficient large families as pawns. Because syrup making was so labor intensive, farmers could not afford to hire the top teams it took gather all the buckets and haul the sap to the evaporator house. During the energy crisis of the 1970s, syrup makers responded with another wave of technological advances. piping systems, which had been experimented with since the early part of the sap were refined and came straight from the tree to the evaporator house. Vacuum pumps were added to the pipeline systems. Preheaters have been developed to recycle waste heat steam. Reverse osmosis machines have been developed to take a portion water from the sap before it is boiled. Several producers even obtained surplus desalinization machines from the U.S. Navy and used them to take a portion water from the sap before boiling.
Technological advances continue. Improvements in the pipeline, new filtering techniques, "supercharged" pre-heaters, and better storage containers have been developed. Research continues in the pest control and improved management of forest land. In 2009, the University Vermont unveiled a new type of faucet that prevents backflow of the sap in the trees, reducing bacterial contamination and prevent the tree from trying to cure the drill.
Production
Maple syrup is centered in northeastern North America, and has partnered with Quebec in Canada, however, given the weather conditions correct, it can be done at the maple trees grow. In general, the species used are maple sugar maple (Acer saccharum) and black maple (Acer nigrum) because of high sugar content in the sap of about two percent. A maple syrup production farm is called "sugar bush" or " sugarwoods. "Sap is often boiled in a" sugar house "(also known as" sugar shack "or cabane sucre), a building which is blind at the top to vent steam from cooking sap.
Canada more than 80 percent of world's maple syrup, producing about 26.5 million liters in 2005. The vast majority of this comes from Quebec, the province is by far the world's largest producer with about 75 percent of world production (24.66 million liters in 2005). Production in Quebec is controlled through a system of supply management, with producers receiving allocations of shares of the Fdration des acricoles producteurs du Qubec. The province also maintains its own "strategic reserve" of maple syrup, which reached its peak in 2004, when they amounted to 60,000,000 pounds, liters or 17030000.
The provinces of Ontario, Nova Scotia, New Brunswick, Prince Edward Island and British Columbia produce smaller amounts. The province of Manitoba produces maple syrup from tree sap Manitoba maple (Acer negundo, also known as the "box-elder"). Manitoba maple syrup has a slightly different flavor of maple sugar syrup, because it contains less sugar and sap flow slows, the performance of Manitoba maple tree is usually less than half of a similar size of maple trees.
Vermont is the largest U.S. producer, with 920 000 U.S. gallons (3,500,000 l) in 2009, followed by Maine, with 395 000 U.S. gallons (1,500,000 l) and New York with 362 000 U.S. gallons (1,370,000 l). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts and Connecticut all produced marketable quantities of maple syrup of less than 120 000 U.S. gallons (450,000 liters) each in 2009.
Traditional touch
Two males in a tree Maple, with plastic tubes to collect the sap.
A small-scale evaporation pan used in Ohio.
A sugar house where sap boiled down to maple syrup.
Traditionally, maple syrup was harvested by tapping a maple tree through the bark and wood, then let run the sap into a bucket, which required daily collection, methods that are less labor intensive, such as the use of continuous plastic pipe have since surpassed it in all but scale rural production.
Production is concentrated in February, March and April, depending on weather conditions local. Freezing nights and warm days are needed to induce the sap. The change in temperature up to below freezing causes the soil water absorption, and temperatures above zero pressure causes a mother to develop, which, together with gravity, causes sap to flow tapholes or other wounds on the trunk or branches. To collect the sap, holes are bored into the maple trees and tubes (valves, pumps, spiles) are inserted. Sap flows through the nozzles in buckets or plastic tubes. The modern use of plastic pipe with a partial vacuum has enabled increased production. A hole should be drilled at a new location each year, as age hole produce sap for only one season due to the natural healing process of the tree, called curtain walls. Maple sap is obtained from the buckets and taken home sugar, if plastic pipes and tubes are used, then the pipes are arranged so that the sap flow by gravity into the sugar house, or if not possible, in tanks from which the sap is pumped or transported by tanker truck to the sugar house.
It takes about 40 liters (10 gallons) sap was reduced to 1 liter (1 quart) of syrup. Mature sugar maple produces about 40 gallons of sap during the 4 – sugaring season 6 weeks. The trees are not tapped until they have a diameter of 25 cm (10 inches) at breast height and the tree is at least 40 years of age. If the tree is more than 45 centimeters (18 inches) that can be taken twice on opposite sides. It is recommended that the tap hole drilled with a width of 8 mm (in) and depth 25 to 40 mm (1.0 to 1.6). During cooking, the sap is fed automatically by the pipe of a storage tank to a long and narrow fluted pan called evaporator. The evaporator is divided into two sections, the front tray and the rear tray. As the sap boils, water evaporates, it becomes denser and sweeter. As the density increases of sap, which finds its way from the back of the evaporator pan back to front evaporator tray. The syrup is boiled until it reaches the correct density maple syrup, 1333 kg / m 3. [Citation needed] The appropriate density of at least 66% of sugar is reached when the boiling sap reached a temperature of 219 F (104 C). The density is tested with a hydrometer. If the density is too low, the syrup will not be sweet enough and the syrup will spoil. If the density is too high syrup crystallize into bottles. When the syrup has reached the appropriate density, which is extracted, filtered and bottled while hot.
From the 1970's, some Maple syrup producers started using reverse osmosis to remove water from sap before being further reduced to syrup. The use of reverse osmosis allows approximately 75-80% of water is removed from the sap before boiling, reduce energy consumption and exposure of honey to high temperatures. Microbial contamination and degradation of the membranes has to be controlled.
Maple syrup is sometimes further reduced to produce maple sugar, hard candy usually sold in pressed blocks, and maple candy. Intermediate levels of boiling can also be used to create various intermediate products, including maple cream (less than hard and granular than maple sugar) and maple butter (creamy, with a consistency slightly less thick peanut butter.) During the production season in New England, a traditional delicacy known as "sugar snow" is often prepared by the superheated drizzle maple syrup over snow or shaved ice, resulting in a sweet and chewy candy.
From mid 80's, the communities north of the province of Quebec began to open the "Cabane Sucre or cabins of sugar to the public. These sugar cabins usually found on large farms maple and often were built exclusively for tourism. These huts serve sugar maple syrup directly to the public and also have restaurants service meals inspired maple syrup and candy.
Degrees
Canada, USA, and classification Vermont
U.S. Syrup grades. From left to right: Vermont luxury, Grade A Medium Amber, Grade A Dark Amber, Grade B
In Canada, there are three grades containing several color classes, ranging from Canada # 1, including Extra Light (sometimes known as AA), Light (A) and Middle (B), through # 2, Amber (C) and finally # 3 Dark (D). performance of a typical year will include about 2,530% of each of colors # 1 10% Amber, and 2% Dark. Number 2 grade syrups are designed to bake and taste, but are also popular in pancakes and waffles. In addition, Canada # 2 Amber may be labeled Ontario Amber for farm sales in that province only. No. 3 grade syrup is heavy, and restricted for use in flavorings commercial. [Citation needed]
The United States uses the grading standards somewhat different. Maple syrup is divided into two main categories: degree A and Grade B. Grade A is subdivided into three sub-bases: amber (sometimes known as a luxury), Medium Amber and Dark Amber. Grade B is darker than Grade A Amber Dark. Vermont Agency of Agriculture, Food and Markets uses a similar grading system of color and flavor. The degree of fantasy is similar in color Vermont and flavor to the U.S. Grade A Light (Deluxe). The Vermont classification system differs from U.S. system in maintaining a level slightly higher density Product. Vermont maple is boiled a little bit more for a thicker, denser product. The relationship between the volume of sap to the given volume of finished syrup is higher in the Vermont system. Maple syrup is sold by liquid volume, not weight. The Vermont percent rated average output of more solid and less water in its composition. No grade syrup table called business, or the level C, also occurs. This is very dark, with a very strong flavor. commercial maple syrup is generally used as a flavoring agent in other products.
Grades more or less correspond to different times in the season, when they occur syrups. Canada # 1 Extra Light and the U.S. Grade A light amber are the first grades of the season, while Canada # 2 and # 3 and U.S. Grade B are the degrees of the season finale. Normally # 1 Extra Light and Grade A (especially Grade A Light Amber) has a soft, more delicate flavor than the # 3 or Grade B, which is very dark with a robust flavor. The grades of syrup dark are used mainly for cooking and baking.
Flavors
Sometimes the flavors found in maple syrup. While this is more common towards the end of the season in the production of commercial grade products, but also may be present early in the season during the production of Canadian or U.S. # 1 grade Grade A Light. Identification of a bad taste in grades table causes cessation of production and the dumping or the product or the product reclassification as commercial grade, if the bad taste is mild. Flavors are described as: metabolism resulting from metabolic changes in the tree as spring arrives and having a woody, popcorn, or sometimes the taste of peanut butter-and-friend, referring to the swelling of new growth and its impact on the chocolate flavor and a bitter or burnt taste, and yeast, a bad taste caused by fermentation and a taste of honey or fruity, often accompanied by foam from the surface. Furthermore, if the trees are stressed or the fight against disease and insects (eg gypsy moth), which occur, as folic acid cause a bad taste. After an ice storm, the Trees can also produce the same acid.
Its use in food and cultural importance
Maple syrup
Nutritional value per 100 g (3.5 oz)
Energy
1093 kJ (261 kcal)
Carbohydrates
67.09 g
Sugars
59.53 g
Dietary Fiber
0 g
Fat
0.20 g
Protein
0 g
Thiamine (Vit B1.)
0.006 mg (0%)
Riboflavin (Vit B2.)
0.01 mg (1%)
Niacin (Vit B3.)
0.03 mg (0%)
Pantothenic acid (B5)
0,036 mg (1%)
Vitamin B6
0.002 mg (0%)
Folic Acid (Vit B9.)
0 g (0%)
Vitamin C
0 mg (0%)
Calcium
67 mg (7%)
Iron
1.20 mg (10%)
Magnesium
14 mg (4%)
Phosphorus
2 mg (0%)
Potassium
204 mg (4%)
Zinc
4.16 mg (42%)
The percentages refer to the recommendations U.S. for adults.
Source: USDA Nutrient database
Maple syrup and its artificial imitations are the preferred toppings for pancakes, waffles and French toast in North America. Maple syrup can also be used for a variety of uses, including: biscuits, chicken, fresh donuts, fried pastries, donuts, ice cream, cereals Hot and fresh fruit (especially grapefruit). It is also used as a sweetener in apple, baked beans, candied sweet potatoes, winter squash, cakes, pies, bread, fudge and other candy, milkshakes, tea, coffee and punch.
Maple syrup and maple sugar were used during the Latin War Civil and abolitionists in the years before the war because most cane sugar and molasses was produced by Southern slaves. During the rationing food in the Second World War, people in the northeastern United States were encouraged to stretch their rations of sugar in food sweeteners and sugar maple syrup maple, and recipe books were printed to help housewives use this alternative source.
In Quebec, New Brunswick, eastern Ontario and New England, the process has become part of the culture. A tradition that goes into the homes of sugar (cabanes sucre) in early spring for meals served with maple syrup. A typical offer is pancakes, baked beans and sausages, usually followed by a sugar on snow (tire sur la neige "in Quebec), or sometimes maple taffee English Canada. Sugar on snow is thick hot syrup is poured over fresh snow and then eating clubs, as it quickly cools. This thick sweet based maple syrup sometimes served with increased yeast donuts, sour pickles, and coffee.
Due to the predominance of sugar maple trees in southeastern Canada (where Europeans settled in what became Canada), the blade has come to symbolize the country, and is represented on its flag. Several U.S. states, including New York and Vermont, have a sugar maple tree as its state. A scene from the collection of sap is represented in the Vermont state quarter cans and Manufacturers Association of Vermont maple sugar, agricultural non-governmental organization that works to protect the integrity and purity of Vermont maple products, and promote its historical importance to the culture of Vermont.
Imitation maple syrup
In the United States ", syrup Maple "must be made entirely of maple sap (Small amounts of substances such as salt can be added)." Maple-flavored "syrups containing maple, but also other (cheaper) ingredients. "Pancake syrup", "syrup waffle", "table" Syrup and syrups with similar names are imitations, which are less expensive than real maple syrup. In these syrups, the main ingredient is most often corn syrup high fructose sotolon flavored, with no actual content of maple. They are usually swelled far beyond the viscosity of maple syrup. U.S. law prohibit labeling these products with "maple" in their names.
The seeds of fenugreek, a spice, can be prepared to have a flavor similar to maple syrup, and used to make a strong commercial flavor that is similar to maple syrup, but much less expensive; Mapleine is an example of this. [Citation needed] The smells of a processing factory of fenugreek Frutarom produces a smell like maple syrup-like sometimes covered in New York since 2005, and identified in 2009 from a factory in Hudson County Frutarom.
Qubcois sometimes refer to imitation maple syrup and syrup of Poteau (pole syrup "), a joke referring to honey as having been made by tapping telephone poles.
In 1905, Crescent Foods Inc. created the Mapleine called imitation maple flavoring. Purchased by McCormick spices, yet distributed "Crescent Mapleine" limited production runs.
In Australia and South Africa, imitation maple syrup is sold as "taste maple syrup. "[citation needed]
Identification of maple trees
More maple trees tapped for sap sugar harvest Maple, Black Maple, Red Maple and Silver Maple. These maple trees are common in eastern Canada and the Northeastern United States. Maple sugar and maple provide Black the highest sugar content, and therefore are ideal for maple syrup production better and shorter cooking time. More often rapid boiling syrup is made from top grade. The sugar maple bark is dark gray to brown and developed vertical grooves and ridges, often interrupted by plates cortex. The blade is rounded at the base, which extends to 5 lobes usually without fine teeth (compared with red and silver maple). The color is bright green, with a surface paler green below. Fruit sugar maple seeds have joined in a straight line, while the wings are separated by approximately 60 degrees. Each winged seed is about 1 inch (25 mm) long and mature in the fall.
See also
Food SA
Agave nectar
Birch syrup
Hickory Syrup
Palm syrup
Plant sap
Rubber
Sweet sorghum
Syrup
Yacon syrup
References
^ Http: / / www.canadianmaplesyrup.com / maplehistory.html
^ http://www.boston.com/news/local/vermont/articles/2009/08/17/new_maple_tap_developers_foresee_a_sweet_season/
^ Http://www.nass.usda.gov/nh/mapleconf2005.pdf
^ Johnston, David (03/01/2009). "The producers fear consumers sour maple syrup." Montreal Gazette (Canwest). http://www.montrealgazette.com/Producers+fear+consumers+will+sour+maple+syrup/1334062/story.html. Retrieved on 03/01/2009.
^
^
^ Ontario Maple Syrup Producers Association
For example, ^, 21 CFR 168 140 (U.S.).
For example, ^, 21 CFR 168 180 (U.S.).
^ 21 CFR 168 140 (a), 168 180 (c).
^ MacInnis, Craig (July 6, 2008). "Not just for breakfast anymore." The Ottawa Citizen. http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3.
^ Essay HistoryLink: Crescent Manufacturing Company Red
^ The identification of maple trees
External Links
Wikimedia Commons has media related to maple syrup
Wikibooks Paper Kitchen has a recipe / module
Maple syrup
The Encyclopedia of Canada: The Maple Sugar Industry
State Statistics (Department U.S. Agriculture, June 2005).
Taste and nutrition:
Nutrition Facts
Maple Sugar Sweetness Scale
Production:
"The North American Maple Syrup Producers Manual" (1 st edition), edited by Melvin R. Koelling and Randall B. Heiligmann, Ohio State University Extension (Bulletin 856), 1996. (Archived at Internet Archive # Wayback Machine) "The Bible" of maple syrup production.
"The quality of Syrup Maple Control Manual "by Kathryn Hopkins, University of Maine Cooperative Extension (Bulletin 7038)
The breakfasts | Canadian cuisine | Food maple | New England cuisine | Quebec cuisine | Vermont cuisine | syrup | Aboriginal cuisine CanadaHidden Categories: Categories: Articles needing additional references from January 2008 | All articles lacking sources | All articles with no source statements | Articles with unsourced statements December 2008 | Articles with unsourced statements from June 2009 | Articles with statements without power in August 2009
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