Bakery Review|December - January 2020
It is perhaps the healthiest sweetener you can get and it tastes absolutely great. Maple sap (comprising 98 percent water, 2 percent natural sugar and minerals) is extracted with a tap from the maple trees, mainly in Canada and Northeastern America (80 percent of the global production of maple syrup comes from the province of Québec in Canada ) at the beginning of spring (mid-March to end of April).
The combination of freezing nights and warmer days triggers a chemical reaction that pushes the maple sap from the roots up into the core of the maple tree. Then, after maple sap is extracted, by a heating and boiling process, the water is evaporated from the sap and then the remaining thick sugary syrup is filtered. Result is the pure maple syrup that is savoured across the globe. The legend says that the native Americans were the first to recognise maple sap as a source of energy and nutrition. The maple syrup is infused with a unique flavour but the chemistry behind this flavour is still wrapped in enigma.
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories and 5,000+ magazines
READ THE ENTIRE ISSUE
December - January 2020