| Information | |
|---|---|
| has gloss | eng: Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. It was the preferred form of First Nations/Native American peoples as the sugar could easily be transported and lasted a long time. It was once called sinzibukwud. It is today used to flavor some maple products and can be used as an alternative to cane sugar. Maple sugar is about twice as sweet as standard granulated sugar. |
| lexicalization | eng: Maple sugar |
| instance of | (noun) the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" preparation, cooking, cookery |
| Meaning | |
|---|---|
| Afrikaans | |
| has gloss | afr: Esdoringsuiker word uit die sap van die esdoringbom verkry. Die sap word gekook totdat al die water verdamp het en net suiwer suiker oorbly, wat gewoonlik in blokkies of as deurskynende kandy aangebied word. Die metode vereis groot vaardigheid, aangesien die suiker vinnig kan verbrand. |
| lexicalization | afr: Esdoringsuiker |
| German | |
| has gloss | deu: Als Ahornzucker (frz. Sucre d'érable, engl. maple sugar) bezeichnet man den aus dem Saft des Zucker-Ahorns (Acer saccharum) in Nordamerika gewonnenen Zucker. |
| lexicalization | deu: Ahornzucker |
| French | |
| has gloss | fra: Le sucre dérable résulte de la déshydratation du sirop dérable par chauffage. Cest un sucre naturel, dont lindice glycémique de 54 est inférieur à celui du sucre de betterave ou canne (60) et celui du miel (55-87) . |
| lexicalization | fra: Sucre d'erable |
| lexicalization | fra: sucre d'érable |
| Korean | |
| has gloss | kor: 메이플 슈거(maple sugar)는 사탕단풍나무의 수액을, 메이플 시럽이나 메이플 태피를 만드는 데 필요한 시간보다 더 오랫동안 끓였을 때 남는 물질이다. 거의 모든 수분이 증발해버리면 고체의 설탕이 남게 된다. 그 성분을 보면, 90%의 자당(蔗糖)과 10%의 포도당 및 과당(果糖)으로 되어 있다. 메이플 슈거는 보통 압착된 덩어리나 반투명의 캔디의 형태로 팔린다. 메이플 슈거를 만드는 것은 매우 어려운데, 설탕이 쉽게 타버리므로 세심한 기술이 필요하기 때문이다. 또한 메이플 슈거는 일반 과립 설탕보다 2배 정도 더 달다. |
| lexicalization | kor: 메이플 슈거 |
| Media | |
|---|---|
| media:img | Maple sugar demonstration 1.jpg |
| media:img | Sugar Makak 1925.jpg |
| media | Golden sugar maple.jpg#file |
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