Maple-Sap Sirup: Its Manufacture, Composition (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
US$ 18.56
Quantity: Over 20 available
Add to basketItem description from seller
Print on Demand. This book is an exhaustive investigation into the production and analysis of maple syrup in the United States and Canada. Beginning with the history and evolution of maple sugaring, the author — a US Department of Agriculture chemist — provides a comprehensive overview of the industry. The book includes data collected from hundreds of samples, detailing manufacturing techniques, sugar content, color, and flavor profiles. It explores the impact of factors such as tree type, weather, and regionality on the final product. The author also examines the chemistry of maple sap and the changes that occur during the boiling process. Through this in-depth analysis, the book reveals the complex factors that contribute to the unique characteristics of this beloved natural sweetener. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. …
Seller Inventory # 9781332154616_0
- Title
- Maple-Sap Sirup: Its Manufacture, Composition (Classic Reprint)
- Author
- A. Hugh Bryan
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1332154611
- ISBN 13
- 9781332154616
- Seller catalogs
- Chemistry
Discover how maple sap becomes syrup and sugar, and how environment shapes what you taste.
This essential reference explains the manufacture, composition, and the environmental factors that influence maple products. It combines practical insights with analysis to help producers and curious readers understand quality variations and tool-use in the field.
This edition surveys how syrup and sugar are produced, what affects flavor and color, and how moisture and density play into stability and value. It presents tested observations and practical considerations for evaluating maple products, from mild to woodsy flavors, and from lighter to darker colors.- How color, flavor, and moisture relate to the finish of maple syrup and sugar.
- Common methods used to judge density, thickness, and quality.
- How environmental factors and production methods shift taste and composition.
- Practical notes on testing and evaluating maple products for consistency and purity.
"Synopsis" may belong to another edition of this title.
Forgotten Books
London, United Kingdom
AbeBooks seller since June 2, 2021
Shipping rates from United Kingdom to U.S.A.
| Item | 5 to 10 business days | 5 to 10 business days |
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Store description
Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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FB &c Ltd
Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR
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All books are Print on Demand and will be printed upon purchase and shipped in New Condition. Orders typically ship within 3-5 business days. If you're dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the order hasn't arrived, you're eligible for a refund within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the ask bookseller a question link to contact us and we'll respond within 2 business days.
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All Forgotten Books titles are printed on demand. The moment an order is submitted, it is automatically transmitted to our distributor and then forwarded to the printer, where it enters production. This process begins within minutes and is entirely automated.
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