Maple syrup
Maple syrup
Good sticky sweet from the juice of maple (Acer), initially only in North American culture circle, now also in global round table in use at breakfast pancake to the U.S., but also as sweet natural substance in place of honey or sugar.
The raw maple sap, after the spigot drilled from the tribes boiled, clarified and bottled. From 40 litres of maple sap is just one litre of maple syrup. The golden to dark color depends on the time Ernt point from the more mature the juice, the darker it is, and the more undesirable and by the human organism is not recyclable substances are in it.
The so-called graduation is consistently the permeability of light sweet sauce measured and then classified:
A grade syrup (light) is the best, followed by grade B (medium), C (amber) and D (dark). The syrup Class AA, the finest of fine words, keep the Canadians for itself quite alone. Maple syrup contains about 67% sugar and these mainly in the form of sucrose, numerous minerals.