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Thread: Foam Wjy is it bad?

  1. #11
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    Apr 2018
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    Tioga county, Pennsylvania
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    Some get hungry on long boils and throw a hotdog in the pan on long boils or hang a piece of bacon on a clip above to cook with the steam and drip grease in the pan. It will no longer be organic but if you are just doing it for yourself, family and friends...

  2. #12
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    May 2002
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    Cabot Vermont
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    If it is for your self you can use butter or heavy cream. The thing is is what ever you use for defoamer it stays in the syrup. There a lot of people with allergys to so much that has to be taken in to account for what you use. A little bottle of deformer goes along way.
    Blaisdell's Maple Farm
    started on a 2x2 pan in 2000 and now
    custom built oil fired 4x12 arch by me
    Thor pans Desinged by Thad Blaisdell
    4600 taps

  3. #13
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    Stirling ontario
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    It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
    If it remained it would float on the surface and you wouldn't need to add it again?
    Last edited by DrTimPerkins; 03-08-2021 at 08:07 AM.

  4. #14
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    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    Quote Originally Posted by ir3333 View Post
    It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
    If it remained it would float on the surface and you wouldn't need to add it again?
    The heat of vaporization of most oils is higher than the boiling point of syrup, so the oil is not volatilized during boiling of sap/syrup, but it is transformed to some degree or deposited in niter or on the sides of the pan. Some defoamer also exits the pan along with the syrup. You can see this (more frequently with organic syrup where a lot of oil can be added) as a sheen on the surface of the syrup. Much of that ends up deposited on the filter paper/DE, but a small amount does make it into the packed syrup. The properties that make substances useful as a defoamer are diminished in this process, which means you need to constantly add it to the sap/syrup in order for it to be effective.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  5. #15
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    Jun 2021
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    Almost Freedom, ME
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    Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.

  6. #16
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    Cabot Vermont
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    Seen that too, but didn't want to mention it.
    Blaisdell's Maple Farm
    started on a 2x2 pan in 2000 and now
    custom built oil fired 4x12 arch by me
    Thor pans Desinged by Thad Blaisdell
    4600 taps

  7. #17
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    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    Quote Originally Posted by Sappy Camper View Post
    Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.
    Times change, food safety regulations change, public perception changes. Practices need to change too.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

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