Maple Syrup Substitution Guide

Full-bodied, mineral-y and earthy could just as easily describe Bascom Family Farms Grade A Dark Amber as a Chateauneuf du Pape. With palates as sophisticated as any sommelier, Bascom Family Farms Maple makers gather ’round, stick their fingers in maple, savor – and let the vernacular fly. Like fine wine, pure maple is authentic, complex and delicious.

The Highest Quality Maple Syrup You Can Serve

Now you can incorporate the delicious flavor of maple syrup into your favorite recipes. Let Bascom Family Farms be your wholesale maple syrup supplier… you can count on us!

Why Choose Maple Syrup and Sugar?

Consumers are increasingly steering away from white sugar and becoming more interested in purchasing foods that use alternative sweeteners—and not just at the grocery store. They are looking for healthier options at bakeries and restaurants as well, so cooking with maple syrup is one big reason why you should buy wholesale maple syrup and maple sugar from Bascom Family Farms. Rather than white sugar, choose maple syrup or maple sugar. It has a delightful and distinctive flavor that is incredibly versatile, and it lends itself to all types of cuisines. On top of that, it boasts plenty of important nutrients and antioxidants such as potassium, calcium, phosphorus, iron, and vitamins B2, B5, and B6—none of which are found in white sugar. Not only do you gain a wider range of culinary and baking options when you use maple syrup or sugar, you give your customers exactly what they want: delicious food that they can feel good about.

Maple Syrup Substitution Guide

Maple syrup is a wonderful, all-natural and healthy substitute for white sugar. There are four different grades of maple syrup, each offering their own unique flavor profiles—so no matter which grade you use, it is sure to add a special touch to your cooking and baking.

How do you substitute maple syrup for white sugar in your cooking and baking?

  • To replace white sugar in your general cooking with maple syrup, use 1/2 cup of maple syrup for every cup of sugar and subtract 3/4 cup of other liquid in the recipe.

Since maple syrup is brown and granulated sugar is white, this substitution will darken your baked goods and cause them to brown quicker. Also, due to the slight acidity of maple syrup, you might want to neutralize this if you are substituting maple syrup in a batter so that it will rise properly.; In order to do this, simply add ¼ to ½ teaspoon of baking soda per cup of maple syrup. It is also advisable to lower the oven temperature by about 25° since maple syrup caramelizes at a lower temperature than granulated sugar.

Substituting Maple Sugar for white sugar is even easier. For each cup of white sugar, use 2/3 to ¾ of a cup of maple sugar.

What Happened to Grade B Maple Syrup?

TL; DR

If you are looking for “Grade B” maple syrup for the Master Cleanse Diet, ask for Grade A Dark Color Robust Taste. You can buy it online!

You may have heard that the grading system for pure maple syrup is changing. The changes bring a standardized grading system to all maple syrup worldwide. The International Maple Syrup Institute (IMSI) proposed new maple syrup grades to alleviate consumer confusion—right now the United States and Canada have separate classification standards—and to provide continuity for export markets. This revised maple syrup grading system will make it easier for you to identify and buy pure maple syrup products.

What isn’t changing is our maple syrup. At Bascom Family Farms, we continue to produce and sell real maple syrup that meets our highest standards. So, if you’ve been looking for Grade B maple syrup (perhaps as recommended in the Master Cleanse diet), we recommend the new Grade A Dark Color, Robust Taste.

We’ve got a handy infographic to help you sort out the new maple syrup grades.  Just click on the thumbnail at right to see a full-size, downloadable PDF version of this chart:Maple_Grades_Informational_Graphic_Bascom-single

Just what are the differences in maple syrup grades, anyway?

Real maple syrup is graded by light transmittance, or how much light passes through it. That’s it. It has nothing to do with quality (unlike beef, where “Grade A” indicates higher quality than “Grade B”) and, thanks to modern production techniques, less to do with when during the season the sap was harvested.

Was Grade B Maple Syrup Healthier?

Contrary to popular belief, no grade possesses more minerals than another. Variation from year to year, or location to location, account for the bulk of the differences in mineral makeup, much as the terroir in wine has a strong influence on flavor profile.

In addition, production techniques strongly influence the final color and grade of maple syrup. As anyone who has ever caramelized sugar knows, the longer your heat sugars, the more caramelization occurs, and the darker the color. So, the longer the sap is on the boil, the darker the color. Many modern maple syrup producers remove significant volumes of water prior to boiling through reverse osmosis. Since they start with more concentrated sap, less time is required to produce syrup, and the result is typically lighter in color.

Maple syrup on the boil.
Maple syrup on the boil.

In conclusion, the right maple syrup grade is the one whose flavor profile you prefer. If in the past you have enjoyed our Coombs Family Farm Grade B maple syrup, we recommend Grade A Dark Color, Robust Taste. It is the exact same syrup you have always known and loved, produced with the same techniques and care that we have always used, just with a new name. Our seven generations of maple farming and production experience, along with our maple R&D expertise ensure that we will produce maple products to meet your exact specifications. With our consistent PH and sugar formulation assistance, flavor and color profiles, and stringent maple grade standards, your product will have the impact you’re looking for.

Let Bascom Family Farms be your maple source… you can count on us!

What Makes Maple Syrup Certified Organic?

Maple syrup is a lot like produce grown in the fields, it’s organic until man starts trying to manipulate it. While all Bascom Family Farms syrups and sugars are made without artificial flavors, preservatives, or thickeners, our organic maple syrup and maple sugar products are QAI certified and carry the USDA organic seal. Our organic certification by QAI removes any margin for error.

The QAI Inspection Process

Beginning with a walk through our sugarbush, the QAI inspection is very thorough. Inspectors evaluate our forest management practices such as thinning and harvesting. They observe our tapping procedures to ensure we are getting just the right number of taps on a tree. Inspectors confirm that no chemical fertilizers are used on or near the farm. They check to see what our neighbors are doing. If an apple orchard next door sprayed their trees with chemicals or there was any spraying with chemicals for weed and plant control along the roadside near our farm, we would need buffer zones in those areas. QAI certifies that approved buffer zones to eliminate contamination from airborne drift (or underground seepage) are in place.

From the spout, the inspectors follow the path of the sap and look for any point where the possibility of contamination could occur. Then they evaluate the sugar house and the boiling process where equipment must meet rigid cleaning standards. Certification confirms that paraformaldehyde is not used and defoaming agents (used at one drop to 5 gallons to keep the foam in the evaporator) are organic. Our rabbi also approves of this defoamer for our parve kosher certification. The syrup is then properly filtered and stored for sale and shipping. Buying Bascom Family Farms certified organic syrup ensures you and your customers that you’re buying the best syrup possible.

All about Organic Maple

All Maplesource organic maple is certified by the Quality Assurance International (QAI), and carries the USDA organic seal. This ensures that when you choose our organic maple, the maple you use in your products is free of any pesticides and chemicals.

Maple syrup is a lot like produce grown in the fields, it’s organic until man starts trying to manipulate it. While all Bascom Family Farms syrups and sugars are made without artificial flavors, preservatives, or thickeners, our organic maple syrup and maple sugar products are QAI certified and carry the USDA organic seal. Our organic certification by QAI removes any margin for error.

The QAI Inspection Process

Beginning with a walk through our sugarbush, the QAI inspection is very thorough. Inspectors evaluate our forest management practices such as thinning and harvesting. They observe our tapping procedures to ensure we are getting just the right number of taps on a tree. Inspectors confirm that no chemical fertilizers are used on or near the farm. They check to see what our neighbors are doing. If an apple orchard next door sprayed their trees with chemicals or there was any spraying with chemicals for weed and plant control along the roadside near our farm, we would need buffer zones in those areas. QAI certifies that approved buffer zones to eliminate contamination from airborne drift (or underground seepage) are in place.

From the spout, the inspectors follow the path of the sap and look for any point where the possibility of contamination could occur. Then they evaluate the sugar house and the boiling process where equipment must meet rigid cleaning standards. Certification confirms that paraformaldehyde is not used and defoaming agents (used at one drop to 5 gallons to keep the foam in the evaporator) are organic. Our rabbi also approves of this defoamer for our parve kosher certification. The syrup is then properly filtered and stored for sale and shipping. Buying Bascom Family Farms certified organic syrup ensures you and your customers that you’re buying the best syrup possible.

Maple Sugar Allergens Statement

Product Name: 100 % Pure Maple Sugar
Supplier: Bascom Family Farms

Bascom Family Farms Organic Maple Products contain no known or suspected allergens, sulfites or, any of the following:
sugarBGround-3

  • Dairy Products
  • Dairy Derivatives
  • Egg Products
  • Wheat Products
  • Corn Products
  • Rye Products
  • Barley Products
  • Oat Products
  • Sesame Products
  • Soy Products
  • Soy Oil
  • Safflower Products
  • Sunflower Products
  • Peanut Products
  • Nut & Nut Derivatives
  • Monosodium Glutamate
  • Hydrolyzed Animal Protein
  • Hydrolyzed Plant Protein
  • Autolyzed Yeast / Yeast Ext
  • Sulfites
  • BHA
  • BHT
  • Tocopherols
  • TBHO
  • Fish / Shellfish Products
  • Beef & Beef Derivatives
  • Pork & Pork Derivatives
  • Chocolate / Chocolate Derivatives
  • FD & C Colors
  • 3-MCPD (MPD-DCP)
  • Alcohol
  • Celery

Maple Sugar Nutritional Information

Pure maple sugar is a “natural” food, processed by heat concentration of pure maple sap, which is the nutrient liquid utilized by the plant for the annual growth of its tissues.

SUGARS

The main sugar in pure maple sugar is sucrose which is an important source of energy. In order of sweetness, sucrose is less sweet than fructose, sweeter than glucose. Maple sugar’s caloric value is 50 calories per tablespoon, while molasses is 40, corn syrup is 60 and honey is 45 per tablespoon.

MINERALS

Minerals have specific and nonspecific nutritional functions in the body metabolism. In pure maple sugar the main minerals present are: potassium, calcium, magnesium, manganese, zinc, and phosphorus.

NUTRITION FACTS

Serving Size 100g
Calories: 354
Calories from Fat: 2

*Percent Daily Value (DV) are based on a 2,000 calorie diet:
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Protein 0g 0%
Total Carbohydrate 91g 30%
Sugar 85g
Dietary Fiber 0g
Vitamin A 0% Vitamin C 0% Calcium 9% Iron 9%

For nutrition information for other serving sizes, visit http://www.nutritiondata.com/facts-C00001-01c21SF.html

Maple Sugar Sweetness Scale

Sucrose concentration in sap is usually about 2% by weight, although this varies from tree to tree and ranges from 1% to over 4%. Bascom Family Farms maple sugar is made by boiling the sap until it becomes increasingly more concentrated and sweeter right up to the point where the liquid has completely evaporated. When completely dry, maple sugar is microcrystalline material that is 90 – 95% sucrose, 3-8% invert sugar and 2% ash with a light brown color and characteristic maple flavor. In order of sweetness, sucrose is less sweet than fructose and sweeter than glucose. In comparison to white refined sugar, maple sugar is approximately twice as sweet. However, since the production of maple sugar is almost exclusively created by this process of boiling, it is one of the world’s least refined sweeteners.
bulk-sugar-background2

Maple Sugar Production Process

Bascom Family Farms selects a dark colored, full flavored maple syrup that meets certain specifications. The syrup is pumped into a pressure vessel, cooked, and stirred. The water in the syrup is evaporated off, and pieces of maple sugar remain. The clumps are then ground into smaller pieces. These pieces are sifted according to desired size – powder, granules or a combination of the two. To insure product integrity, nothing is added throughout the processing.

All About Maple Sugar

Maple sugar is a 100% natural alternative sweetener long prized for it’s unique, rich sweetness. Formed when the sap of sugar maples is boiled for longer than is needed to create maple syrup, maple sugar is every bit as delicious!

Read on to find more information about Maplesource Maple Sugar.