Forerunner----maple syrup question

michiganfarmer · #1 01/01/14, 11:44 AM

Do you have foaming when you boil sap on your large flat pan?

How do you knock it down? ...or dont you?

WHen I first started making syrup,I used a 3 foot square flat pan, and I never had any foaming. 'Course I only boiled 500 gallons of sap during the entire season. Since I have expanded, and am using a 2 pan evaporator with one being a flue pan that the raw sap comes into, I get lots of foam after a couple days of boiling, and it continues throughout the season. Now Im boiling a couple thousadn gallons of sap a day. I think I remmeber you tap about 1800 trees.

A potential customer, with corn allergies, contacted me, and asked about my defoamer. I did not know what was in it. I just knew it was FDA approved. I have always been untrusting of the feds, but I didnt know what els to use so I used it. I recently learned my FDA approved defoamer is mono and diglyceride, propyl galate, citric acid, and propylene glycol.
I cringed typing that. I had no idea. THe good thing is, I only used a quart while making 400 gallons of syrup, so there isnt much in there.
I told this customer. They said some of that is corn extract and they wouldnt buy my syrup. I understand thier concern.

I am looking to change my defoamer. I am looking at buuying safflower oil, wich, as far as I can find, has no known allergies.
This customer said they are in a group of people who dont eat animal products, and are allergic to corn. I have heard of people using butter as defoamer. This is why I am looking at safflower oil.

Harry Chickpea · #2 01/01/14, 11:48 AM

The traditional way at my gramp's sugarhouse was a chunk of pork fat OVER the pan. I don't recall it ever being in the syrup, but I could be misremembering from the sugar rush.

Forerunner · #3 01/01/14, 11:50 AM

I have heard of the old timers using a pat of butter.

Myself, I just keep the foam skimmed off with a hand held wire/screen kitchen sieve.

The first foam that comes up is the mineral impurity and is a sign that you have a good boil going, and healthy sap.
The latter foaming, toward the end of the boil off, is also a sign of a good boil, and a high sugar concentration in the latter stages.
The former, with green sap, I just skim off and walk away.
The latter, I keep skimming off as I watch the fire very closely for the finish.

I use a little cold sap to tame 'er down if she starts to get sassy.

michiganfarmer · #4 01/01/14, 11:55 AM

thank you sir

anyone els with experience please chime in here

haley1 · #5 01/01/14, 12:08 PM

Any form of oil would work, like olive oil
My parent have a large operation and to reduce foaming they take the finishing pan off every couple days and clean the mineral buildup off the bootom inside as that reduses foaming a lot
Good luck

mistletoad · #6 01/01/14, 12:27 PM

I realise you aren't organic, but I found this and thought it could be useful. As a customer of yours I would love it if you could use something that meets this criteria.

"The only acceptable defoamers for organic maple syrup production include vegetable glycerin (synthetic on the National List), certified organic oils or certified organic dairy products. Synthetic defoamers are not allowed."

michiganfarmer · #7 01/01/14, 12:33 PM

THank you very much Mistletoad. I am looking hard for organic solutions that will also meet the wants and needs of vegans, and allergie sufferers.

mistletoad · #8 01/01/14, 12:56 PM

I wonder if coconut oil would be a cheaper option than safflower. It's hard to find a solution that works for everyone, but your willingness to try is part of why you have so many loyal customers.

michiganfarmer · #9 01/01/14, 01:56 PM

Quote:

Originally Posted by mistletoad

I wonder if coconut oil would be a cheaper option than safflower. It's hard to find a solution that works for everyone, but your willingness to try is part of why you have so many loyal customers.

IDK. I did find safflower oil for less money than the commercial defoamer I have been buying.