Fine maple sugar from Quebec, pure natural sugar authentic flavor baking pastry coffee drinks

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Prestige Fine Maple Sugar

Reference LTE0405

Prestige

$37.92

($167.05 kg)

Tax included

En stock Delivery in 1 to 3 days

Weight

250 g
500 g
1 kg

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Reference

LTE0405

Type of product

Pure granulated maple sugar

Conditioning

Plastic bag with zip

Weight

227g

Ingredients

Maple syrup 100 % pure

Country of origin (Region)

Canada (Quebec)

EAN13

0801152591077

UPC

801152591077

Average nutritional values

per 100 g

Calories (in kj/kcal)

1610 / 380

Lipids

0,2 g

of which saturated fatty acids

0,03 g

Carbohydrates

92 g

of which sugar

92 g

Proteines

0,1 g

Salt

0,02 g

Product Details

Reference LTE0405

In stock 81 Items

Data sheet

Type of product: Pure granulated maple sugar
Conditioning: Plastic bag with zip
Weight: 227g
Ingredients: Maple syrup 100 % pure
Country of origin (Region): Canada (Quebec)

Specific References

EAN13: 0801152591077
UPC: 801152591077

Questions and responses

Quebec fine maple sugar is maple syrup cooked to crystallisation and ground into a fine powder. Amber colour, texture like brown sugar but with a deep caramel and woody taste. The Quebec alternative to refined sugar, swap cup for cup in all your recipes.

Maple syrup is the liquid, viscous form. Maple sugar is the same product but crystallised — the water has fully evaporated. So more concentrated in flavour, handier for cooking without adding liquid. Ideal in baking when you want maple flavour without changing the moisture of your recipe.

Keep it dry, at room temperature, in its bag or an airtight jar. Moisture makes the powder clump up — no big deal, break it up with a spoon or pestle. Use: 1 cup maple sugar = 1 cup white sugar in any recipe. Adds an instant caramel note.

No major allergens: gluten-free, lactose-free, nut-free, egg-free, vegan. Health-wise, maple sugar keeps the minerals from the syrup (manganese, zinc, calcium, iron) — far more nourishing than refined white sugar. Slightly lower glycaemic index too. Still sugar — use in moderation.

Our baker's secret: swap 1/3 of the white sugar for maple sugar in a cookie recipe = subtle maple flavour and unmatched golden crispness. Also great sprinkled on yoghurt, in coffee, on strawberries. The signature sugar of Quebec cooking — always in the cupboard.

To make 1 kg of fine maple sugar, you need about 175 litres of maple sap, slowly boiled down, crystallised and ground — a substantial job. Artisan production in Quebec, sea-shipped from Canada. You're paying for a noble sugar from Quebec terroir, not a generic brown cane sugar.

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