حاسبة الاستبدال · formulas.json · erable-maple/formulas · ATTRIBUTES.md
200 g → 176 ml / 242 g (culinary).
No Centre ACER density or yield tables. Mass balance from °Brix is physical (solids conserved). Volume from °Brix uses a sucrose-in-water polynomial only, never as maple ρ(°Brix).
Catalogue des formules (provenance)
Chaque formule a un type (culinaire, réglementaire, empirique, physique), une source et un domaine de validité. Aucune table Centre ACER. Ne pas mélanger le profil culinary (1,37 g/ml) avec le bilan de masse °Brix.
| Formule | Type | Source | Validité |
|---|---|---|---|
Refined sugar → syrup (culinary profile)sugar_to_maple_culinary |
culinaire | erable-maple.org calculator; profiles.culinary | Baking. Density 1.37 g/ml is a rule constant, not a 66 °Brix lot density. |
Refined sugar → syrup (PPAQ equal-volume rule)sugar_to_maple_ppaq |
réglementaire | PPAQ Cursus 101 kitchen rule; profiles.ppaq | PPAQ kitchen rule (250 ml syrup = 320 g). Do not mix with the culinary profile. |
Mass of one metric cup of sugarmetric_cup_sugar_mass |
physique | constants.density_sugar_g_per_ml × units.cup_ml | 250 ml × 0.85 g/ml = 212.5 g. Distinct from the 200 g ≈ 1 US cup UI hint. |
Mass ↔ volume tables (syrup, sugar, flakes, butter)ppaq_volume_mass_table |
réglementaire | PPAQ Cursus 101 equivalences; equivalences.* | Cursus tables (syrup 250 ml = 320 g ⇒ 1.28 g/ml). Not a lot measurement. |
Syrup → maple sugar (175 g → 118 g + 57 g water)syrup_to_maple_sugar |
empirique | PPAQ cursus; constants.syrup_to_maple_sugar | Scalable ratio (~67.4 % solids). Not a function of a lot's measured °Brix. |
40 L sap → 1 L syrupsap_40_to_1 |
empirique | PPAQ Cursus 101; constants.sap_litres_per_syrup_litre | Pedagogical order of magnitude. Real yield depends on sap °Brix. |
Rule of 86 (sap volume / syrup volume ≈ 86 / sap °Brix)rule_of_86 |
empirique | process.rule_of_86 | North-American rule of thumb. Not a lab table. No Centre ACER table. |
°Brix mass balance: m_out = m_in × Bx_in / Bx_outbrix_mass_balance |
physique | Conservation of soluble solids (Bx treated as % w/w) | Physical if °Brix are measured. Yields mass and evaporated water, not a maple volume. |
Approximate density of a sucrose solutionsucrose_density_approx |
physique | process.sucrose_density (sucrose-in-water polynomial ~20 °C) | Sucrose in water only. Do not use as maple ρ(°Brix) (no ACER table). |
Finish temperature = that day's water boil + product riseconfection_finish_temperature |
empirique | PPAQ Cursus Érable 301; process.confection | Cursus confectionery. Measure that day's water boiling point (altitude, weather). |
Lower oven by 15 °C (≈ 25 °F)oven_delta |
culinaire | constants.oven_delta_c / oven_delta_f | Culinary approximation 15 °C ≈ 25 °F, not 15 × 9/5 = 27 °F. |
Provisional CO₂e factors (1.8 vs 1.2 kg/kg)co2e_estimate |
empirique | constants.co2e_* (estimate_to_validate) | Estimates. AGECO LCA is confidential — do not treat as published PPAQ results. |
Bilan de masse °Brix
Solides conservés : m_out = m_in × Bx_in / Bx_out. Donne la masse et l'eau évaporée. Le volume n'est proposé qu'avec le polynôme saccharose (pas de l'érable).
Règle des 86
Volume de sève / volume de sirop ≈ 86 / °Brix de la sève. Règle empirique, pas une table laboratoire.
Températures de fin de cuisson
Cursus PPAQ 301 : T = ébullition de l'eau du jour + élévation du produit.