Guest guest Posted January 1, 1998 Report Share Posted January 1, 1998 Just got off the phone with Mike at Coombs Vermont Gourmet Inc., makers of pure maple syrup. We've been using this product for years with children who are *very* sensitive to cow milk in any form -- unlike others, we *can't* use foods produced on dairy equipment without severe asthma. He tells me that using whey or cream is an old-fashioned way of reducing foaming. It was necessary back when they heated the sap/syrup over wood fires, and the heat was uneven, causing hot spots which would foam. The processor would then sprinkle whey or cream over to reduce the foaming. His company, like other VT maple syrup producers use a piece of equipment called a non-foaming evaporator, which heats the sap/syrup evenly with oil heat, and therefore eliminates the need for using the whey or cream. Canadian maple syrup manufacturers use a chemical defoaming agent, but it is *not* used in VT maple syrup. Coombs Vermont Gourmet, Inc. http://www.maplesource.com HTH, Lis Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.