Maple syrup of the highest quality and delicate taste. It is ideal for cold cuisine. Traditionally, it is used to flavour pancakes and crepes, but ...Read more
Maple syrup of the highest quality and delicate taste. It is ideal for cold cuisine. Traditionally, it is used to flavour pancakes and crepes, but use it wherever you want to add its specific flavour - breakfast cereals, desserts, drinks...
The Grade A designation is used for the highest quality maple syrup, which is smoother and slightly lighter than Grade C maple syrup. It is a traditional Canadian product. It is a concentrated sap from the Canadian maple tree. The syrup is made by drilling holes in the mature trees through which the sap flows into catch basins. Trees can live up to 250 years, producing sap between 50 and 80 years of age. It takes 35-40 litres of sap to make one litre of syrup. Raw sap contains up to 97 % water, which is then evaporated to produce syrup. In organic production, strict care is taken to ensure that the sap-producing maple trees are mature and that their development is not disturbed by bottling the sap.
Maple syrup contains approximately 5 % maximum fructose, approximately 5 % maximum glucose and approximately 66 % sucrose.
Storage. After opening, store at a temperature below 10 °C.
