Awazibi Maple Syrup

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Step 1: Tapping

Raw sap is vacuum drawn through 3 pumping stations and into two 5,600 gallon stainless steel reservoirs.

Careful calculation on sap flow determines the start up time as to avoid the stoppage of the operations’ process (the need to stop and wait for more sap).

Raw sap (containing approximately 2% sugar is passed through a reverse osmosis process removing up to 75% of water.

The new concentrated sap now has 4 times the sugar content and it is pumped into a gravity fed reservoir to the oil burned evaporator.

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Step 2: Extraction

The concentrated sap flows through a set of pre heated pipes built in the evaporator hood then into the evaporator controlled by float valves.

The evaporation process begins soon after the reverse osmosis process has begun.

The water in the sap is gradually evaporated until the temperature is 7°F above the boiling point of water and it is automatically drawn out by the preset auto-draw off thermometer system.

Evaporators will produce approximately 20 gallons per hour of pure maple syrup.

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Step 3: Quality Control

After a desired volume of syrup is obtained in the syrup bin, it is sent through a Filter Press machine removing all large mineral deposits.

The clear filtered syrup is then inspected by the brewer to insure that the color and flavor meets approval.

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Step 4: Bottling

The syrup is then ready to be stored into stainless steel drums, or, sent to the bottling unit.

The bottling process follows strict guidelines, e.g. temperature for sterilization, proper handling, hygiene, etc. as set forth by the Canadian Food Inspection Agency.

Awazibi Pure Maple Syrup maintains a “High Quality Standard” with the Canadian Food Inspection Agency.

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