Maple syrup grading system

 

The grade are based on the colour and darkness of the maple syrup, which also denote the depth of its flavour. They are determined by a spectrophotometer, an instrument that measures the amount of light which pass through the maple syrup. The higher the percentage, the lighter the grade. All grades of maple syrup are 100% pure and are collected at different times of the season.

 

Varied, subtle and delicious, they range from Golden to Very Dark and have different culinary applications.

 

 

Golden

Delicate Taste

 

 

Light transmission

75% and

over

 

 

 

 

Season Start

Amber

Rich Taste

 

 

Light transmission

Between 50%

and 74.9%

 

 

 

 

Mid-Season

 

Dark

Robust Taste

 

 

Light transmission

Between 25%

and 49.9%

 

 

 

 

Mid-Season

Very Dark

Strong Taste

 

 

Light transmission

Less than

25%

 

 

 

 

Season End

This syrup comes from maple sap harvested at the very beginning of the sugaring-off season. It’s distinguished by its light golden hue and sweet, delicate flavour. It’s a delicious topping for yogurt and ice cream.

 

 

This syrup has a pure, rich taste and a magnificent amber colouring. It’s ideal as an ingredient in dressings and all sorts of dishes and desserts.

 

 

This syrup, with its more pronounced, caramelised flavour, is well-suited for cooking, baking, and sauces. It’s celebrated for the way it enhances the taste of fruity dishes.

 

 

This syrup is the product of maple sap harvested at the end of the sugaring-off season. Its flavour, more pronounced than any other class, is rich and distinctive. It colours and perfumes sauces and glazes to perfection.

 

 

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