7. Pure maple products
The comparison between cooking white sugar and maple concentrates cannot be avoided here, as both lead to very different sweetened products. Indeed, the physicochemistry of sugars lies at the heart not only of maple products, but also of patisserie, particularly when it comes to sugar cooking degrees (table 8 ).
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Pure maple products
Maple syrup substitutes
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Bibliography
Bibliography
- (1) - ANONYME - Recueil des normes canadiennes de classification : vol. 7 – Sirop d'érable - (2021). https://inspection.canada.ca
- (2) - ANONYME - Fiche industrielle...
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