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Organic Pure Maple Syrup Grade A Very Dark with Strong Taste

Grade A Very Dark Pure Maple Syrup is considered by many as a “cooking grade” syrup. Grade A Very Dark Pure Maple Syrup has a much darker color and bolder flavor than Grade A Dark. It is used primarily as a baking or commercial ingredient and has a strong maple flavor, making it very popular among food manufacturers and bakers. Some studies even suggest that Grade A Very Dark Pure Maple Syrup has a higher dose of the healthy nutrients found in Grade A Dark pure maple syrup.

Ingredient Name: Maple Syrup

Functions: Flavoring Agent, Nutritive Sweetener, Sauce & Topping, Whole Food Ingredient

Ingredient Origin: Natural Origin

Labeling Claims: Additive-free, Allergen-free, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Preservative-free, Trans fat-free

Calories (Energy): 270.0 - 270.0 Cal/100 g

Certifications & Compliance: Kosher, Organic Certified, SQF Certified

Technical Data Sheet
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Identification & Functionality

Flavor
Flavor Family
Ingredient Name
Ingredient Origin
Ingredients
Maple Syrup
Technologies
Product Ingredients

Organic Maple Syrup.

Features & Benefits

Applications & Uses

Properties

Physical Form
Flavor
Very Strong Maple Flavor
Physical Properties
ValueUnitsTest Method / Conditions
Light Transmission (Tc)max. 35%-
Typical Properties
ValueUnitsTest Method / Conditions
Brix Density ( 68°F)66 - 68--
Water Activity0.87 - 0.88--
pH Value5 - 6.5%-
Microbiological Values
ValueUnitsTest Method / Conditions
Yeastsmax. 5CFU/g-
Moldsmax. 5CFU/g-
Aerobic mesophilic bacteriamax. 150CFU/g-
Bacillus cereusmax. 25CFU/g-
Total Coliformsmax. 10CFU/g-
Staphylococcus aureusmax. 10CFU/g-
Nutritional Information
ValueUnitsTest Method / Conditions
Energy270Calories/100g-
Carbohydrates Content66.89g/100g-
Total Fiber Content0g/100g-
Total Sugars59.92g/100g-
Total Fat Content0.035g/100g-
Saturated Fat Content0.007g/100g-
Monounsaturated Fat Content0.011g/100g-
Polyunsaturated Fat Content0.017g/100g-
Trans Fat0g/100g-
Protein Content0.04g/100g-
Water/Moisture Content32.15g/100g-
Cholesterol0mg/100g-
Ash Content0.71g/100g-
Mineral Profile
ValueUnitsTest Method / Conditions
Sodium Content12mg/100g-
Calcium Content73mg/100g-
Iron Content0.11mg/100g-
Potassium Content225mg/100g-
Thiamine B10.066mg/100g-
Riboflavin B21.27mg/100g-
Magnesium Content21mg/100g-
Niacin B30.081mg/100g-
Folate0mg/100g-
Folic Acid0mg/100g-
Total Sugar Alcohols0g/100g-
Zinc Content0.7mg/100g-
Manganese Content2.3mg/100g-
Typical Vitamin Profile
ValueUnitsTest Method / Conditions
Vitamin D Content0mg/100g-
Vitamin A Content0mg/100g-
Vitamin C Content0mg/100g-
Appearance

Dark brown viscous liquid with “good uniform color, good flavor and odor. It is free from cloudiness, turbidity, sediment and is clean” (from USDA Agricultural MS grading regulations).

Regulatory & Compliance

Certifications & Compliance

Technical Details & Test Data

Chemical Properties

Pure maple syrup consists primarily of sugars - 90 to 100% sucrose and 0 to 10% fructose/glucose. Other chemical components of maple syrup include amino acids, proteins, organic acids and trace levels of vitamins. A large amount of mineral material has been found dissolved in maple syrup with potassium and calcium being the most prevalent.

Minerals ppm
Potassium 1300-3900
Calcium 400-2800
Magnesium 12-360
Manganese 2-220
Sodium 0-6
Phosphorus 79-183
Zinc 0-90
Copper 0-2
Tin 0-33
Lead 0-0.25
Cadmium <0.02

Source: Perkins, Van den Berg (2009). Maple Syrup-Production, Composition, Chemistry and Sensory Characteristics. Advances in Food and Nutrition Research, Vol 56.

Component Quantity
Sucrose 68.00%
Glucose 0.43%
Fructose 0.30%
Water 31.70%
Malic acid 0.47%
Fumaric acid 0.004
Calcium 775mg/L
Magnesium 167mg/L
Potassium 2026mg/L

Source: North American Maple Syrup Producers Manual, 2nd ed,; Bulletin 856, The Ohio State University Agricultural Extension, Columbus, Ohio, 2006: Appendix 2.

Storage & Handling

Shelf Life
3 years (In Glass), 2 years (in Plastic)
Method of Storage and Distribution
  • Sealed bottles can be stored at ambient (about 60°F - 75°F) temperatures.
  • Refrigerate after opening (40-45°F).