In Ontario, maple syrup produces ensure that the sugar density does not measure less than 66.5%. At the other end of the spectrum, if the sugar density measures an amount greater than 70%, then crystallization will occur. The amount of crystallization that occurs within the syrup will be proportionate to the percentage amount of finished syrup above the 70% level. The higher the final density count, the more crystallization will occur in the syrup.

 

Danbrie farms then filters out sugars niters (sugar sand) from the syrup through a filter press. The composition of sugar sand occurs during the boiling process and is composed of calcium and magnesium salts of malic acid. It is then transferred to a hot water jacket canner. With the aid of this equipment, each container (plastic or glass) of maple syrup products is hot packed with syrup at 185 to 188 degrees Fahrenheit. Hot packing prevents the development of bacteria, yeast or mold when packaging syrup.

 

We distribute three of the most popular grades of Maple syrup in various sized containers. We also produce an array of value added condiments/jams and jellies using maple syrup as the main ingredient. Every run of sap produces different tasting syrup and by blending different batches of maple syrup produced at different times of the season. Danbrie has the ability to control the results of the final blend. We will only blend the best runs.

 

Danbrie Farms takes great pride to ensure the perfect syrup. Our customers continue to come back again and again and tell us that our maple syrup is the best that they have ever tasted.

 

 

 

 

 

The Danbrie Difference

 

Danbrie Farms harvests sap from a maple woodlot that sits at the top of the Niagara Escarpment, which is made of limestone, and its composition is chiefly calcite. Tree roots penetrate the limestone and result in maple syrup that has a flavour that is unique to this area.

 

We use state of the art equipment to extract and process the sap, and boil it down into maple syrup.

 

This process involves:

  • drilling or tapping a 5/16 inch diameter hole 1-1/4” deep into each tree and inserting a 5/16plastic spout. The narrower the hole, the quicker the tree is able to recover from the wound by way of compartmentalization. The key is not to re-drill into the diamond shaped area surrounding the hole that has compartmentalized. Therefore every year we re-tap the tree in a new location.
  • connecting spouts into 5/16, 1/2", 3/4" and 1” plastic tubing that carry the sap into holding tanks located at the pump house. Although we employ a vacuum system that assists in the extraction of sap when atmospheric barometric pressure is high, gravity is required when collecting sap using a tubing system and the back of our property happens to be the lowest point above sea level on the property.
  • pumping the sap 2600 feet to the sugarhouse located at the front of the property. The 1 foot pump lines hold 90 gallons of sap and transfer it at a rate of 1 gallon every 5 seconds.
  • the concentration process begins once the sap is at the sugarhouse. It enters a semi R.O. unit that starts the process. The sap, which measures roughly 2% sugar density (content) is concentrated/boiled to approximately 67 to 68% sugar content to transform it into maple syrup. The sap density rises from 2 to 9% when running through our semi R.O. machine. It leaves the R.O. and enters the evaporator at roughly 9% sugar content.
  • the sap evaporates as it run through the evaporator when boiling and evaporating steam (condensation), and it thickens as it enters a series of chambers. It then enters the first pan (Flue pan) at 9% sugar content, and exits the second pan (syrup pan) at the other end of the evaporator at 67-68% sugar content (finished maple syrup).
 
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