The finished product...

[JP Quality Maple Syrup]

I have a friend who was taught old school by a mentor of his and he has a practice of adding an egg and milk in the finishing process and then skims off the brown mixture that boils to the top before he bottles. My question is would that be a safe practice if someone he sells to has food allergies maybe? He claims it all boils away and cleans up the syrup. Is he correct?

[maple flats]

If you are selling the syrup, only use defoamers that are approved for maple. There were plenty of "old school" methods that would not pass muster these days.

[unc23win]

My question is would that be a safe practice if someone he sells to has food allergies maybe? He claims it all boils away and cleans up the syrup. Is he correct?

NO Even if it can't be detected by taste it is not a good idea because of allergies, many allergies can be set off by a very small amount. As Dave says a lot of things work some are safer than others or cheaper than others, but not all of them are approved. The approved methods will still result in the goal of making PURE Maple Syrup and that is what you want.

[Sugarmaker]

NO! Get some good syrup filters and pre-filters and show Mr. Old School how we filtered syrup 50 years ago. Then take him to a sugar house that is using a filter press and show him how most do it today it today.
Regards,
Chris

[JP Quality Maple Syrup]

Thanks for the replies. He has been trying to convince me but I'm thinking I came to the right place in here. I plan to grow my operation and only want the correct way of doing things and having a good product with none of the worries.

Jack