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Thread: Maple cream

  1. #1
    Join Date
    Nov 2013
    Location
    N.E.Ohio
    Posts
    36

    Default Maple cream

    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

  2. #2
    Join Date
    Jun 2011
    Location
    South Colton, NY
    Posts
    560

    Default

    The containers have a seal but must be refrigerated at all times.
    3,100 taps
    60 cfm flood
    HC2
    5 by 14 oil

    Brian

  3. #3
    Join Date
    Jan 2006
    Location
    Oneida NY
    Posts
    8,924

    Default

    shelf life is about 3-4 weeks, then it begins to break down, it does not spoil but it separates.
    Dave Klish about 1320 taps in '15, down to about 700 in '16, up to 1000 for 2019?
    2012 Mahindra 36 HP 4x4/ loader/cab/heat/AC:-)
    added a gooseneck equipment trailer and F350 to tow it to haul more sap
    3x8 raised flue evaporator
    250 GPH converted to electric, RO by Ray Gingerich
    6.32 KW solar system, 1.48KW is battery backed up, all net metered
    http://s1041.photobucket.com/albums/...anssugarhouse/
    website: www.cnymaple.com

  4. #4
    Join Date
    May 2010
    Location
    Athol, NY
    Posts
    187

    Default

    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 donít like leaving cream on a store shelf at room temperature. Itís 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 isnít the same as when itís fresh.


    Randy

    Toad Hill Maple Farm

    http://ToadHillMaple.com/

    3650 Taps on Vacuum for 2010 & still expanding
    56'x64' Timberframe Sugarhouse - New for 2011
    3x10 Leader Vortex w/ Max Flue Pan & SteamAway
    1000 gph Leader Springtech RO
    777 Acres in the Adirondack Mountains

  5. #5
    Join Date
    Mar 2018
    Location
    Two Harbors, Minnesota
    Posts
    88

    Default

    When you all are talking about it separating, does this mean you use butter? Or are you using only maple syrup?
    2016- 32 taps, 3 1/2 gallons
    2017- 150 taps, 13 gallons after building an evaporator
    2018- goal is 240+ taps. 20+ gallons.
    2018 Reality- 235 taps, 5 gallons of syrup. Average 50 birch taps and 3 gallons of syrup.
    Latitude 47.278150

    livingoffmyland.com

  6. #6
    Join Date
    Jan 2016
    Location
    Shelburne MA
    Posts
    107

    Default

    Quote Originally Posted by billschi View Post
    When you all are talking about it separating, does this mean you use butter? Or are you using only maple syrup?
    Itís 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 ďcream.Ē

  7. #7
    Join Date
    Mar 2005
    Location
    Albion PA
    Posts
    4,242

    Default

    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
    Casbohm Maple and Honey
    640 ish roadside taps
    3x10 King, WRU & preheater, AOF [TRS] and AUF
    SIRO Filter Press.
    2015 Ford F250 PSD sap hauler
    One hives of bees
    One Golden named Maggie Cat named Lucy
    Too many Cub Cadets
    Ford Jubilee and several Allis WD's, and IH tractors

    www.mapleandhoney.com

  8. #8
    Join Date
    Jan 2011
    Location
    Kirschnerville, NY
    Posts
    448

    Default

    Quote Originally Posted by Sugarmaker View Post
    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
    Jake Moser
    Moser's Maple

    2 beautiful little girls
    1 wife that's become her mother

    www.facebook.com/mosersmaple

  9. #9
    Join Date
    Mar 2005
    Location
    Albion PA
    Posts
    4,242

    Default

    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
    Casbohm Maple and Honey
    640 ish roadside taps
    3x10 King, WRU & preheater, AOF [TRS] and AUF
    SIRO Filter Press.
    2015 Ford F250 PSD sap hauler
    One hives of bees
    One Golden named Maggie Cat named Lucy
    Too many Cub Cadets
    Ford Jubilee and several Allis WD's, and IH tractors

    www.mapleandhoney.com

  10. #10
    Join Date
    Mar 2018
    Location
    Two Harbors, Minnesota
    Posts
    88

    Default

    [QUOTE=Sugarmaker;360404]Jake,

    For cream it helps to have a good machine too.

    What type of machine do you use?
    2016- 32 taps, 3 1/2 gallons
    2017- 150 taps, 13 gallons after building an evaporator
    2018- goal is 240+ taps. 20+ gallons.
    2018 Reality- 235 taps, 5 gallons of syrup. Average 50 birch taps and 3 gallons of syrup.
    Latitude 47.278150

    livingoffmyland.com

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