Syrup BIO maple
The Canadian producer of this maple syrup has been supplying it to markets all over the world for over 30 years, including the USA, Japan, China, Australia and of course Europe.
Canadian clones must be at least 30 – 40 years to be able to start obtaining valuable juice from them, which after evaporation (in the heating process) takes the consistency of a syrup. It takes 20 to 50 liters of juice to make 1 liter of maple syrup. This amount depends on the percentage of sugar in the juice (it can be between 1.5% and 3%).
Maple syrup that is not subjected to caramelization (i.e. overheating in the production process) is available in two versions:
Maple syrup that is caramelized (overheated during the production process) comes in two versions:
Maple syrup is not only a tasty addition,
but also a source of nutrients such as manganese, zinc, magnesium, potassium and B vitamins (especially desirable by vegetarians), as well as antioxidants and phenolic compounds. Due to the content of the above ingredients, maple syrup has health-promoting properties and is recommended for many ailments. The caloric value of maple syrup (270 kcal / 100g) is definitely lower than the caloric value of sugar (almost 400 kcal / 100g). So it is an excellent sugar substitute. Maple syrup is bottled at 82 ° C, so it does not require the use of preservatives. SoWell BIO maple syrup is an amber-colored syrup that is not caramelized. Thanks to this, it does not have the aftertaste of burnt sugar and retains its unique, rich, natural taste.