The maple syrup is extracted from the sap of trees of the genus Acer. To make the syrup, the sap must first be extracted through a rudimentary system in which the trunk of the edge is pierced and a barrel is placed in the hole through which the liquid sap flows into a vessel.
The maple trees are harvested from the age of 30 to 40 years, only in the spring season, and each tree can support between one and three taps, depending on its trunk diameter. Each tree will produce up to 12 liters per day, approximately 7% percent of its total sap.
After harvesting, the sap is boiled until almost all of the water evaporates. What remains is a consistent syrup, which only needs to be filtered before use.
Used as a substitute for honey, sucrose is the sugar most prevalent in maple syrup.
100% maple syrup.
Once opened keep refrigerated.
Used as an alternative to honey, this syrup goes well with sweet, fried and savory dishes. Used as a sweetener or flavoring agent not only for cakes, pies, breads, tea, coffee and hot toddies, but also for apple jams, cooked beans, candied sweet potatoes, pumpkin and granola.
It’s great topping for cookies, ice cream, waffles and pancakes.
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Rua Quinta dos Álamos n.º 3
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