National Maple Syrup Day! Hooray!
It's the perfect day to begin the day with pancakes, french toast or biscuits topped off with delicious maple syrup as you celebrate National Maple Syrup Day. Wow, I think I need to go back and start my day all over again! Maple syrup is usually from the xylem sap of sugar maple, red maple or black maple trees that maple syrup although it not limited to those maple species.
Maple syrup was first collected, processed and used by the indigenous peoples of North America. The practice was then adopted by the European settlers who gradually refined production methods. In the 1970s further refinements in the syrup processing were made with technological improvements. Like using diatomaceous earth filter aid for maple syrup filtration!
Diatomaceous earth filter aid for the clearest, purest best-tasting maple syrup
Smart maple syrup producers know the secret to perfect their craft. It’s using all natural, high quality diatomaceous earth (DE) for filtering maple syrup to produce the finest, best-tasting, clear, pure maple syrup.
Ancient diatoms make for the best maple syrup filtration.
DE is the skeletal remains of single-cell diatoms that lived millions of years ago when North America was partially covered by water. These diatoms formed thick layers on the bottom of the lakes. Today, those layers are mined, sifted and sorted by particle size for filter aid for a variety of industries, including beer, wine, edible oil and of course, maple syrup.
A single diatom under the microscope. Looks like a filter!
Sound good? Yep, I think it's going to be a breakfast for dinner kind of day today.
