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ACER1007 - Maple Syrup and Production of Derived Products
Secteur halieutique et ressources naturelles

DESCRIPTION

This course will familiarize students with the physicochemical properties of maple syrup involved in its transformation into derived products. Students will be able to identify key derived products, recognize their Final Cooking Temperatures (FCT), and understand the various equipment used in the production of derived products.

Durée du programme

45

Aperçu du contenu

  • Maple Syrup Color Grades: Extra light, light, medium, amber, dark
  • Maple Syrup Flavor Grades: Maple, neutral, woody, caramelized, bud, etc.
  • Maple Syrup Inversion: Sucrose, glucose, fructose, % of inverted sugar, etc.
  • Equipment Used for Transformation: Cooking pans, various utensils, churn, thermometers, cooling basins, various molds, etc.
  • Final Cooking Temperature (FCT): Boiling Point Elevation (BPE), Boiling Point of Pure Water (BPW)
  • Foam Control: Fats, anti-foaming agents, etc.
  • Key Derived Products: Syrup selection, cooking, cooling, packaging, etc.
    • 45 heures
    360.00 CAD
    En ligne
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    INFORMATION:

    FORMATION.CONTINUE@CCNB.CA