Syrups And Molasses
( Originally Published 1926 )
397 Q. Is maple syrup, as sold in the stores, the sap of the maple tree just as it runs off the tree?
A. No. Maple syrup is obtained by concentration of the maple sap through boiling and purifying. The sap as it runs from the tree contains only about 2 per cent of sugar, while the maple syrup contains about 64 per cent of sugar.
398 Q. What is the Government ruling regarding the labeling of "Maple Syrup," "Maple and Sugar Syrup," and "Sugar and Maple Syrup"?
A. Syrup labeled "Maple Syrup" must be made directly from sap that runs from the tree. Syrup labeled "Maple and Sugar" must contain more maple syrup than sugar syrup. Syrup labeled "Sugar and Maple" contains more sugar syrup than maple syrup.
399 Q. Why is some maple syrup labeled "Maple Syrup" and some "Maple Sugar Syrup"?
A. Both are maple syrups but the one is sap syrup and the other is sugar syrup. As a rule, sap syrups are milder, sweeter, have a more pleasant taste than sugar syrups, and possess a peculiar indescribable property of the maple sap which is practically lost when sugar is made and redissolved.
400 Q. What is the difference between sugar cane syrup and sugar syrup?
A. Sugar cane syrup is made by the evaporation of the juice of the sugar cane, while sugar syrup is made by dissolving sugar in water, then boiling this down to the consistency of syrup.
401 Q. What is meant by "Rock Candy" syrup?
A. Rock candy syrup is a by-product in the manufacture of rock candy, which is made by melting granulated sugar then crystallizing the syrup produced. The sugar is placed in square cans, which have perforations on the sides large enough for a thread to go through. A large number of threads cross the can from one side to the other. The cans with the sugar in them are placed in a room with a very high temperature, which melts the sugar and causes the syrup to crystallize. The crystallized syrup clings to the threads and to the sides of the can and forms what are termed "string" rock candy and "lump" rock candy. When the product is finished, there is always some syrup remaining in the can. It is this uncrystallized syrup that is known as Rock Candy syrup.
402 Q. How is molasses produced?
A. With the exception of the "open-kettle" grade (see next question), molasses is a by-product in the manufacture of cane sugar. The juice obtained by crushing the sugar cane is boiled until crystals are formed. This semi-fluid mass is placed in double-jacketed centrifugal pans. The inner jacket is made of fine wire and revolves rapidly, throwing the molasses out against the outer jacket, which is solid, and the molasses is carried through it to a tank. The sugar remaining in the inner jacket is known as "first raw sugar" and the molasses produced from this first process as "first centrifugal molasses," which is the best grade of molasses on the market. If more sugar is wanted, the "first centrifugal molasses" is again boiled and the process repeated. The sugar obtained from this second process is known as "second raw sugar" and the molasses as "second centrifugal molasses." If still more sugar is wanted, a third process is gone through, producing "third raw sugar" and "third molasses," also known as "Black-strap" molasses, which is used largely in mixing with cattle feed.
403 Q. What is meant by "open-kettle" molasses?
A. Molasses produced by the open-kettle process of boiling the juice obtained from the sugar cane. It has a darker color than the "first centrifugal" molasses, and is generally considered the finest molasses produced. It is made in very, limited quantities at present, however, because the modern process of sugar making has practically eliminated this open-kettle molasses from the market.
404 Q. What is meant by" New Orleans"molasses?
A. The term was originally applied to open-kettle molasses produced in Louisiana, but now it is applied to any kind of molasses produced in that state, be it open-kettle, first centrifugal, second centrifugal, or black strap.
405 Q. Are dark-colored grades of molasses better than light-colored?
A. No. The darker the color of molasses, the lower the grade. The lightest-colored molasses, the "first centrifugal," is the best; that is, it is the best next to the "open-kettle" molasses when the latter is obtainable. Many housewives prefer the darker molasses, partly because it colors the material with which it is mixed, and partly because the dark color is still associated in their minds with the flavor of the old-fashioned "open-kettle" product.
406 Q. What is glucose?
A. True glucose is simply sugar made by a perfected chemical process from a starch instead of by nature. The word "glucose," however, as ordinarily used, is the trade name (established by custom years ago) of syrup made from starch; that is, from sugar made from starch. Glucose is almost invariably made from corn starch, as are all of the corn syrups on the market. It derived its name from the Greek word "glukos," meaning "sweet," the Latinized version being "glucose." Glucose is syrup—and nothing else—pure, wholesome, and highly nutritious. It has an amber color and when further refined has a light straw color. It has little, if any, flavor.
407. Q. What kind of syrup is sorghum syrup?
A. Sorghum syrup is produced by boiling the juice obtained by crushing the sorghum cane. The grade and color of the syrup depend on the process used in making the syrup. A well made light syrup of fine flavor is being produced in many sections.