Processing Grade Maple Syrup - End of Season Bulk Maple Syrup - 5 Gallons of Pure Vermont Maple Syrup
$255.95
Regular price $198.955 Gallon pail or 5 gallon headpack of Processing Grade 100% Pure Vermont Maple Syrup. This commercial grade syrup is made at the very end of the season and has too strong of a taste to be sold as Grade A. The taste is described by some as chocolatey, by others as molasses, and yet by others like a tootsie roll. It is excellent for use as an ingredient for bakeries, food processors, breweries and where you want the taste of maple to come through. This syrup is not recommended as a topping for pancakes, etc. This is commercial grade maple syrup.
You can purchase this syrup in a 5 gallon pail or a handy 5 gallon headpack based on your preference. The headpacks tend to stack and store better and come with a wide mouth for pouring and a screw on spout if you want to dispense smaller amounts.
Note: Available in limited quantities.
email or call us for pricing on multiple pails or headpack on a pallet of 12 or 24.
Frequently asked questions on Processing Grade Maple Syrup
To help you understand what processing grade maple syrup is let's first go over how maple syrup is graded.
Maple syrup is graded on 4 criteria: color, density, clarity, and taste. Color ranges from golden, to amber, to dark and very dark. It is a indicator of the subtle taste differences present in syrup with lighter syrup being richer and darker syrups being more caramelized. Density measures the percent sugar content in brix and must be between 66.0° and 68.9. Clarity is a visual test to indicate the syrup has been properly filtered of sediment and "sugar sand". Finally, taste is a somewhat subjective test that is grouped in two buckets:
- Grade A indicates a classic maple flavor suitable for table use and can be sold in retail.
- Processing Grade, which is all other syrup.
Our processing grade maple syrup meets the same criteria as Grade A for color, density, and clarity (we do not produce cloudy, unfiltered maple syrup). Its taste does not meet Grade A criteria because it is too strong.
We do not recommend using processing grade maple syrup as a topping (such as on pancakes or oatmeal) or as a stand-alone sweetener for your coffee or tea. Processing grade maple syrup is best used as an ingredient in food processing. Example of its use include curing bacon, making maple popcorn, baking, or use by a brewery.
Processing Grade maple syrup is generally made at the very end of the maple season. For Northern Vermont this usually means the second half of April. By this time the maple trees have exited dormancy and are starting to prepare for budding and leaf-out. The trees produce unique amino acids at this time to support their growth cycle. When we collect sap from the trees, then concentrate it down 40 to 1 by boiling, small amounts of these amino acids create a strong taste, sometimes with a "bite".
Yes, the two terms are used interchangeably by some.