Substitution calculator · 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).

Formula catalog (provenance)

Each formula has a kind (culinary, regulatory, empirical, physical), a source and a validity domain. No Centre ACER tables. Do not mix the culinary profile (1.37 g/ml) with °Brix mass balance.

Formula	Kind	Source	Validity
Refined sugar → syrup (culinary profile) `sugar_to_maple_culinary`	culinary	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`	regulatory	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 sugar `metric_cup_sugar_mass`	physical	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`	regulatory	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`	empirical	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 syrup `sap_40_to_1`	empirical	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`	empirical	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_out `brix_mass_balance`	physical	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 solution `sucrose_density_approx`	physical	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 rise `confection_finish_temperature`	empirical	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`	culinary	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`	empirical	constants.co2e_* (estimate_to_validate)	Estimates. AGECO LCA is confidential — do not treat as published PPAQ results.

°Brix mass balance

Solids conserved: m_out = m_in × Bx_in / Bx_out. Yields mass and evaporated water. Volume is offered only via the sucrose polynomial (not maple).

Initial mass (g) Initial °Brix Final °Brix

Rule of 86

Sap volume / syrup volume ≈ 86 / sap °Brix. Empirical rule, not a laboratory table.

Sap °Brix

Finish temperatures

PPAQ Cursus 301: T = that day's water boil + product rise.

That day's water boil (°C) Product