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Old December 7th, 2014, 05:36 PM
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Default Value added products

I was wondering with all the talk of over production of syrup and the better profit with value added products. I saw that Sunrise is producing a grinder for making sugar. Is the a big demand for sugar made at the producer level or do most commercial consumers buy commercial grades and use it that way as a sweetener?

I would think if the industry is going to expand into over seas markets it might be better to ship dry sugar over syrup.
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Old December 7th, 2014, 10:35 PM
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Bascoms in NH does that, trailer loads of sugar going to ports to be loaded on ships heading overseas.
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Old December 7th, 2014, 10:51 PM
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That's good to hear that they are converting syrup to sugar and its leaving our markets What kind of commercial unit do they use to proses that much product.
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Old December 7th, 2014, 10:53 PM
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we're just a small guy chuck, but we sell our resturants shelf stable maple syrup for their weekend buffets. what I mean by this is even though they are paying a higher price per gallons we sell them maple sugar so they can convert back to syrup with water. we sell the sugar at a lower price, but do more volume, and they get a shelf stable product that doesn't take up the all important cooler space. I saw the sifter that sunrise is producing now at LEME and looking into do the numbers game to see if it would be worth while on our volume for this.
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Old December 7th, 2014, 11:59 PM
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I was wondering do you screen it for size and then redo the dust or does it not matter?
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Old December 8th, 2014, 08:40 AM
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Quote:
Originally Posted by Haynes Forest Products View Post
That's good to hear that they are converting syrup to sugar and its leaving our markets What kind of commercial unit do they use to proses that much product.
Im not sure on size haynes, But everything they do or make is setup like an assembly line.
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Old December 8th, 2014, 01:13 PM
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Quote:
Originally Posted by Haynes Forest Products View Post
What kind of commercial unit do they use to proses that much product.
They could show it to you, but then they'd have to kill you.

In actuality, all the bigger producers of maple sugar are quite secretive about their equipment and processes. Bascom spent a good amount of time and money upgrading their methods of converting syrup to sugar, and they probably aren't in any hurry to tell everyone how to do it.
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Old December 8th, 2014, 04:01 PM
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Thanks Doc now I sitting here thinking about Walter White and Jessie Pinkmen in an underground lab cranking out drums of it.

How do they grade it before its turned into sugar. I would assume that its done before its processed but how do you confirm its quality? Do you reconstitute it using a specific water amount or ad water till it reaches the correct Brix and then grade it?
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Old December 8th, 2014, 08:15 PM
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If the maple sugar is added to regular tap water to make syrup is it still pure maple syrup?
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Old December 8th, 2014, 10:46 PM
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Yes Coors Beer went thru this back when they started shipping beer concentrate to Virginia. They were saying it wasn't Rocky Mountain Spring Water.......BUT Coors is BREWED using Rocky Mountain Spring Water so RO water is ok to reconstitute it. I would assume the same applies.
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