Prior to 2015, each state had a maple syrup grading system of its own. In 2015, the USDA went through the process and developed a uniform grading system. This is now the standard to go by. Please use this chart for conversion from the old PA system to the new US system. Syrup Grade...
Natural maple saps and maple syrups are contacted with an immobilized isomaltulose-forming microorganism to convert at least 20% of the sucrose contained in the sap or syrup to isom
Changing sweeteners for a recipe can be challenging! If you are wondering about baking with honey or baking with maple syrup instead of sugar in a recipe, you have come to the right place. Here are some handy dandy tips to make your baked goods and more turn out right!