Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.11 - Definitions

Current through June 24, 2024
In this chapter:
(1) "Clean" refers to maple syrup that is
				  free from visible foreign material such as pieces of bark, soot, dust, or
				  dirt.
(2) "Damage" means any
				  defects that materially affect the appearance, edibility, or quality of maple
				  syrup. Damaged maple syrup may be badly scorched, fermented, or have one or
				  more off flavors or odors.
(3)
				  "Degrees Brix" means the percentage by weight concentration of total soluble
				  solids, mainly sugar, as measured using a refractometer calibrated at 68°F,
				  and to which any applicable temperature correction has been made, or by any
				  other method that gives equivalent results.
(4) "Delicate taste" means a maple flavor of
				  mild intensity.
(5) "Department"
				  means the Wisconsin department of agriculture, trade and consumer
				  protection.
(6) "Division" means
				  the division of food and recreational safety in the department.
(7) "Liquid maple products" means maple
				  syrup, shelf-stable concentrated maple sap, non-shelf-stable concentrated maple
				  sap, or maple sap water.
(8)
				  "Maple-derived water" means permeate that is removed by reverse osmosis, or
				  water that is otherwise removed, from sap from trees of the genus
				  Acer.
(9) "Maple sap water" means
				  sap from the trees of the genus Acer that has not been concentrated to a solids
				  content of more than 4 percent, or 4 degrees Brix, and is a potentially
				  hazardous food as defined in s.
				  ATCP
				  70.02(33).
(10) "Maple syrup" means the liquid food
				  derived by concentrating and heating sap from the trees of the genus Acer, as
				  defined in
				  21
				  CFR 168.140, having a solids content of not
				  less than 66 percent by weight, or 66 degrees Brix, and not containing added
				  sweeteners.
(11) "Non-shelf-stable
				  concentrated maple sap" means sap from the trees of the genus Acer that has
				  been concentrated using heating or other methods, has a solids content of more
				  than 4 percent and less than 66 percent by weight, or from 4 to 66 degrees
				  Brix, and will support microbial growth when stored at temperatures not lower
				  than 41°F (5°C) or higher than 135°F (57°C).
(12) "Off flavor or odor" means any specific
				  and identifiable or unidentifiable flavor or odor that is not normally found in
				  grade A maple syrup. Off flavors or odors may be related to natural factors or
				  manufacturing practices, and may develop or be acquired during handling or
				  storage.
(13) "Packaging" means the
				  transfer of liquid maple products or maple-derived water into a container that
				  is sealed for sale, distribution, or delivery to a customer.
(14) "Rich taste" means a full-bodied maple
				  flavor of medium intensity.
(15)
				  "Robust taste" means a full-bodied maple flavor of higher than medium
				  intensity.
(16) "Shelf-stable
				  concentrated maple sap" means sap from the trees of the genus Acer that has
				  been concentrated using heating or other methods, has a solids content of less
				  than 66 percent by weight, or less than 66 degrees Brix, and will not support
				  microbial growth when stored at temperatures not lower than 41°F (5°C)
				  or higher than 135°F (57°C).
(17) "Strong taste" means a full-bodied maple
				  flavor of high intensity.
(18)
				  "Taste" means the intensity of maple flavor.
(19) "Turbidity" means the suspension of fine
				  mineral particles in the maple syrup such that the syrup clarity is
				  reduced.