Maple cream

[Kh7722]

Hey all,

Im trying to get into making maple cream for value added for some of my retail locations and am wondering about storage. When packaging since its not hot like syrup, does it seal somehow or is it just the screw on tops? Also what is the shelf life at room temperature? Or better to have it cooled at the store?
Thanks in advance

[Sunday Rock Maple]

The containers have a seal but must be refrigerated at all times.

[maple flats]

shelf life is about 3-4 weeks, then it begins to break down, it does not spoil but it separates.

[ToadHill]

Best stored frozen until thawed for use and then refrigerate. It actually separates as quickly or quicker when refrigerated than it does at room temperature, but the refrigeration is necessary to prevent mold formation. Personally I don’t like leaving cream on a store shelf at room temperature. It’s pretty much a guarantee that it will be separated when the customer buys it. I know you can stir it back into solution, but it isn’t the same as when it’s fresh.

[billschi]

When you all are talking about it separating, does this mean you use butter? Or are you using only maple syrup?

[ecolbeck]

When you all are talking about it separating, does this mean you use butter? Or are you using only maple syrup?

It’s a pure maple product. The crystallization process which is part of its manufacturing is never perfect and over time results in separation of liquid syrup from the crystallized “cream.”

[Sugarmaker]

One of the toughest maple products to make consistently. Shelf life as mentioned, not great. Separation, yep it may or will happen. We put a sleeve seal on the plastic jars and heat shrink it.

BUT This is one of the BEST melt in your mouth products to come from maple syrup!!

BTW we only make cream for events. We want it to be fresh with no chance of separation.

Good luck!

Regards,
Chris

[Moser's Maple]

One of the toughest maple products to make consistently. Shelf life as mentioned, not great. Separation, yep it may or will happen. We put a sleeve seal on the plastic jars and heat shrink it.

BUT This is one of the BEST melt in your mouth products to come from maple syrup!!

BTW we only make cream for events. We want it to be fresh with no chance of separation.

Good luck!

Regards,
Chris

no my maple candy is one of the best melt in your products made from syrup
:lol::lol::lol::lol:

[Sugarmaker]

Jake,
Yes that's why I said 'one of the best', not the best! You better send me some of that candy to test! Then I will post about it too!
For cream it helps to have a good machine too.
Regards,
Chris

[billschi]

[QUOTE=Sugarmaker;360404]Jake,

For cream it helps to have a good machine too.

What type of machine do you use?

[billschi]

What is considered a good machine?

[Walling's Maple Syrup]

What is considered a good machine?
Any of the gear pump style cream machines on the market today work well.
Neil

[regor0]

no my maple candy is one of the best melt in your products made from syrup
:lol::lol::lol::lol:Ordered on today...get on it!

[Sugarmaker]

bill,
I built a stainless mini cream machine. it is a 3/8 port gear pump. I have designed and built it to attach to the Hobart mixer head.
Regards,
Chris

[Moser's Maple]

Ordered on today...get on it!
Pretty sure it went out yesterday. A lot of orders this time of year. Hard to keep track of who is who.

[Sugarmaker]

Ok guys!
We need to get this cream product nailed down. I just seem to have a tough time making it the same consistently. Probably because I am impatient, or my methods vary, or the weather is not the same or the syrup is not the same, or the boil temp is not the same or the cool time is different or the agitation is different or I dont start putting it in the jar at the same consistency? I know all these things are factors. What do others do to remove the variables, stabilize the process and end up with great results? Oh yea and it can be to runny, grainy or perfect! It can also continue to change after you get it in the container and you can't see it!
I call it the Goldilocks product of the value added maple products!
(Not to old to learn from the experts)
Guess I need to go back and read Cornells confection book on cream too.
I am ready to build and new cream machine, thinking of a 1/2 inch or 3/4 inch gear pump attached to the hobart drive head. My 3/8 pump has some issues and was a OK prototype.
Regards,
Chris

[ncat]

Hi Chris,
I was thinking on building a paddle cream machine. Do you have picture of yours that you could share?
What kind of RPM’s should I be looking for in a gear motor? What position should the paddles be or distance apart?
Thanks,
Nancy