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Archived - Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.12. Cooling

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4.12.1 Cooling

Principal

Cooling minimizes the risks of deterioration of the color of the maple syrup, corrosion of the metallic containers and microbiological contamination.

Assessment Criteria

Note: For the written program concerning the quality of the cooling water, refer to task 4.2.7 Water and Steam Program.

General

  • fast cooling of containers to reduce the risk of the maple syrup browning, which can affect its color classification
    • spacing between containers
    • good air circulation between the containers
    • use of cold water for cooling, while ensuring adequate drying to avoid corrosion of the metal containers
    • or by a combination of these techniques

Note: the medium and amber maple syrups are particularly sensitive to browning. the phenomenon is rarely observed in light or extra-light syrups.

Recirculation of cooling water (when used)

  • prevention of contamination by infiltration of yeasts/molds
    • sufficient replacement of the water, AND/OR;
    • treatment of the water with a bactericide
      • residual concentration maintained throughout the cooling system (ex. between 0.5 and 2.0 ppm of free chlorine available)
      • checks take place at an adequate frequency and in places where the concentrations are weakest
      • appropriate and effective reactives used for analysis
      • cleaning the cooling basin to prevent the accumulation of organic and inorganic materials that could reduce the effectiveness of the bactericide

Cooling the maple taffy

  • in the freezer/refrigerator
  • by partial or full immersion of the container in water, with or without a cover, which could involve possible contact of the taffy with the water
  • with a light spray of water to eliminate surface bubbles
  • or by a combination of these techniques

Rating I - Examples

  • N/A

Rating II - Examples

  • N/A

Rating III - Examples

  • Browning of the maple syrup due to excessive stacking of containers.
  • Poor dosage of the bactericide concentration.
  • Accumulated organic matter affecting the residual concentration of the bactericide.

References

  • MPR, Subsections 2, 3.2 (1), 5. (1) a), 7 (5)
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