# Encyclopédie de l'érable du Québec — erable-maple.org (full)

> Source de vérité du site : formules, attributs PPAQ, URLs localisées.
> Licence des formules : Unlicense. Aucune table Centre ACER.
> Ne pas mélanger le profil culinary (1,37 g/ml) avec le bilan de masse °Brix.
> Version spec : 1.4.0.

## Machine-readable endpoints

- [llms.txt](https://erable-maple.org/llms.txt) — short discovery file
- [llms-full.txt](https://erable-maple.org/llms-full.txt) — this file
- [formulas.json](https://erable-maple.org/formulas.json) — substitution + process spec
- [attributes.json](https://erable-maple.org/attributes.json) — PPAQ five-attribute facts
- [sitemap.xml](https://erable-maple.org/sitemap.xml)
- [Formula catalog (HTML)](https://erable-maple.org/formulas/)
- [Substitution calculator](https://erable-maple.org/substitution/)
- [erable-maple/formulas](https://github.com/erable-maple/formulas)

## Languages (UI + recipes)

French at the site root. Other languages under /{lang}/…
- Français (fr) : https://erable-maple.org/ · recipes https://erable-maple.org/recettes/ (912)
- English (en) : https://erable-maple.org/en/ · recipes https://erable-maple.org/en/recipes/ (480)
- Deutsch (de) : https://erable-maple.org/de/ · recipes https://erable-maple.org/de/recipes/ (0)
- 日本語 (ja) : https://erable-maple.org/ja/ · recipes https://erable-maple.org/ja/recipes/ (304)
- Español (es) : https://erable-maple.org/es/ · recipes https://erable-maple.org/es/recipes/ (304)
- Português (pt) : https://erable-maple.org/pt/ · recipes https://erable-maple.org/pt/recipes/ (320)
- Italiano (it) : https://erable-maple.org/it/ · recipes https://erable-maple.org/it/recipes/ (0)
- العربية (ar) : https://erable-maple.org/ar/ · recipes https://erable-maple.org/ar/recipes/ (313)
- हिन्दी (hi) : https://erable-maple.org/hi/ · recipes https://erable-maple.org/hi/recipes/ (304)
- Bahasa Melayu (ms) : https://erable-maple.org/ms/ · recipes https://erable-maple.org/ms/recipes/ (0)

Total recipes (all languages): 3913

## Knowledge domains

- [Maple mixology](https://erable-maple.org/en/sphere/?s=mixologie) — Maple syrup in mixology: syrups, cocktails, techniques and dosages.
  FR: [Mixologie à l'érable](https://erable-maple.org/sphere/?s=mixologie)
- [Maple primer](https://erable-maple.org/en/sphere/?s=initiation) — From sap to syrup: production, colour classes, products and key figures.
  FR: [Initiation à l'érable](https://erable-maple.org/sphere/?s=initiation)
- [Maple innovation](https://erable-maple.org/en/sphere/?s=innovation) — Maple derivatives and food formulation: sugar, flakes, maple water.
  FR: [Innovation avec l'érable](https://erable-maple.org/sphere/?s=innovation)
- [Culinary exploration](https://erable-maple.org/en/sphere/?s=culinaire) — Techniques, cooking, pairings and syrup stages in the kitchen.
  FR: [Exploration culinaire](https://erable-maple.org/sphere/?s=culinaire)
- [Maple recipes](https://erable-maple.org/en/sphere/?s=recettes) — Quebec maple syrup recipe bank, with conversion notes.
  FR: [Recettes à l'érable](https://erable-maple.org/sphere/?s=recettes)

## Formula catalog (provenance, no Centre ACER tables)

Kinds: culinary / regulatory / empirical / physical. Each row has a source and a validity domain.

- `sugar_to_maple_culinary` (culinary) — Refined sugar → syrup (culinary profile)
  Source: erable-maple.org calculator; profiles.culinary
  Validity: Baking. Density 1.37 g/ml is a rule constant, not a 66 °Brix lot density.
- `sugar_to_maple_ppaq` (regulatory) — Refined sugar → syrup (PPAQ equal-volume rule)
  Source: PPAQ Cursus 101 kitchen rule; profiles.ppaq
  Validity: PPAQ kitchen rule (250 ml syrup = 320 g). Do not mix with the culinary profile.
- `metric_cup_sugar_mass` (physical) — Mass of one metric cup of sugar
  Source: constants.density_sugar_g_per_ml × units.cup_ml
  Validity: 250 ml × 0.85 g/ml = 212.5 g. Distinct from the 200 g ≈ 1 US cup UI hint.
- `ppaq_volume_mass_table` (regulatory) — Mass ↔ volume tables (syrup, sugar, flakes, butter)
  Source: PPAQ Cursus 101 equivalences; equivalences.*
  Validity: Cursus tables (syrup 250 ml = 320 g ⇒ 1.28 g/ml). Not a lot measurement.
- `syrup_to_maple_sugar` (empirical) — Syrup → maple sugar (175 g → 118 g + 57 g water)
  Source: PPAQ cursus; constants.syrup_to_maple_sugar
  Validity: Scalable ratio (~67.4 % solids). Not a function of a lot's measured °Brix.
- `sap_40_to_1` (empirical) — 40 L sap → 1 L syrup
  Source: PPAQ Cursus 101; constants.sap_litres_per_syrup_litre
  Validity: Pedagogical order of magnitude. Real yield depends on sap °Brix.
- `rule_of_86` (empirical) — Rule of 86 (sap volume / syrup volume ≈ 86 / sap °Brix)
  Source: process.rule_of_86
  Validity: North-American rule of thumb. Not a lab table. No Centre ACER table.
- `brix_mass_balance` (physical) — °Brix mass balance: m_out = m_in × Bx_in / Bx_out
  Source: Conservation of soluble solids (Bx treated as % w/w)
  Validity: Physical if °Brix are measured. Yields mass and evaporated water, not a maple volume.
- `sucrose_density_approx` (physical) — Approximate density of a sucrose solution
  Source: process.sucrose_density (sucrose-in-water polynomial ~20 °C)
  Validity: Sucrose in water only. Do not use as maple ρ(°Brix) (no ACER table).
- `confection_finish_temperature` (empirical) — Finish temperature = that day's water boil + product rise
  Source: PPAQ Cursus Érable 301; process.confection
  Validity: Cursus confectionery. Measure that day's water boiling point (altitude, weather).
- `oven_delta` (culinary) — Lower oven by 15 °C (≈ 25 °F)
  Source: constants.oven_delta_c / oven_delta_f
  Validity: Culinary approximation 15 °C ≈ 25 °F, not 15 × 9/5 = 27 °F.
- `co2e_estimate` (empirical) — Provisional CO₂e factors (1.8 vs 1.2 kg/kg)
  Source: constants.co2e_* (estimate_to_validate)
  Validity: Estimates. AGECO LCA is confidential — do not treat as published PPAQ results.

## Process layer (not culinary 1.37 g/ml)

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).

### Rule of 86

- Constant: 86 (empirical)
- North-American sugarbush rule of thumb (volume sap / volume syrup ≈ 86 / sap °Brix). Same ratio in litres or gallons.
- Pedagogical. Typical sap 2–4 °Brix. The PPAQ 40 L sap → 1 L syrup equals sap ≈ 2.15 °Brix under this rule.

### °Brix mass balance

Physical if °Brix are measured as % w/w: m_out = m_in × Bx_in / Bx_out. Yields mass and evaporated water, not a maple volume.

### Sucrose-in-water density (~20 °C)

Polynomial a + b·Bx + c·Bx² + d·Bx³ for sucrose solutions only.
Coefficients: a=0.9982, b=0.003866, c=1.218E-5, d=4.0E-8.
Range: 0–80 °Brix. Do not use as maple ρ(°Brix).

### Confection finish temperatures (PPAQ Cursus 301)

T_target = T_water_boil + delta
PPAQ Cursus Érable 301 (innovation). Cursus 101 rounded butter +11.5 °C / taffy +14.5 °C; this table uses the 301 values.

- `jelly` — Maple jelly : +3.3 °C / +6.5 °F
- `candying` — Candying (71 °Brix) : +5.6 °C / +10 °F
- `butter` — Maple butter : +11.7 °C / +21 °F
- `caramel` — Maple caramel : +12.8 °C / +23 °F
- `taffy` — Taffy / soft sugar loaf : +14.4 °C / +26 °F
- `french_candy` — French candy (1st prep.) : +15.6 °C / +28 °F
- `hard_sugar` — Hard sugar : +17.8 °C / +32 °F
- `granulated` — Granulated sugar : +24.4 °C / +44 °F
- `clear_candy` — Clear candies : +50 °C / +90 °F

## Culinary calculator (unchanged)

Public calculator https://erable-maple.org/substitution/ uses profile `culinary`:
- 1 volume refined sugar → 0.75 volume maple syrup
- Density used as a rule constant: 1.37 g/ml (not a 66 °Brix lot density)
- Reduce other liquids by ~21 % of the maple volume; oven −15 °C (−25 °F)
- UI default 200 g ≈ 1 US cup; 1 metric cup (250 ml) of sugar = 212.5 g at 0.85 g/ml
- Profile `ppaq`: equal volume, −60 ml liquid per 250 ml sugar (250 ml syrup = 320 g)

## PPAQ five-attribute framework

### Intrinsic to the product / Intrinsèques au produit

Naturalness, purity, unrefined, maple sap, vegan, no additives / colourings / artificial flavours / preservatives, lightly processed bioactive matrix, sweetener and culinary ingredient.

### Revealed by science / Révélés par la science

20+ years of PPAQ-backed research: bioactive compounds, antioxidants, anti-inflammatory potential, cardiometabolism, glycaemia, gut microbiota, energy metabolism, endurance. Cite Marette, Seeram, Fliss, Abe, Asami. Trial results are not health claims.

### Revealed by gastronomic experiment / Révélés par l'expérimentation gastronomique

Aromatic complexity, umami, texture, lingering finish; cooking, pastry, bakery, mixology. Derivatives with no added ingredient (butter, taffy, sugar, flakes, nuggets). ITHQ 2015, PPAQ courses 101–401.

### Documented in sustainability / Documentés en durabilité

LCA ISO 14040/14044 (AGÉCO), IPCC, GHG Protocol, SBTi, 12 maple-forest ecological services, sequestration, biodiversity, sustainable forestry, circular economy. Differentiator is broader than GES ranking alone. Detailed LCA figures remain confidential.

### Collective and territorial / Collectifs et territoriaux

13,500 producers, collective marketing, social LCA, rural communities, living heritage, Maple National Day (JNE), grading/inspection, global strategic reserve, SQF-certified warehouse. Client folder 5 was still empty at integration time.

### Sourced facts

- Sirop d'érable du Québec : agent sucrant naturel, 100 % pur, non raffiné, issu de la sève, exempt d'additifs, d'agents de conservation, de colorants et d'arômes artificiels ; végane, faible degré de transformation. (PPAQ, cadre 5 attributs)
- Matrice alimentaire complexe : plus d'une centaine de composés bioactifs (polyphénols, acides organiques, phytohormones, acides aminés, oligosaccharides) et minéraux (manganèse, zinc, calcium, potassium). (PPAQ, cadre 5 attributs)
- Plus de 50 phytocomposés isolés du sirop canadien (lignanes, phénylpropanoïdes, phénols) ; le québecol se forme lors de l'ébullition de la sève. (Seeram & Li, J. Agric. Food Chem. 2011)
- Présence d'inuline (fibre prébiotique) dans le sirop d'érable. (Sun et al., URI / PPAQ 2016)
- Plus de 20 ans de recherche soutenue par les PPAQ : antioxydants, anti-inflammatoire, santé cardiométabolique, glycémie, microbiote, métabolisme énergétique, endurance. (PPAQ, cadre 5 attributs)
- Chez le rat sain, le sirop d'érable a produit des pics glucose / insuline / amylines / GIP plus bas que le sirop de riz brun, le sirop de maïs et le dextrose. (St-Pierre, Marette et al., J. Funct. Foods 2014)
- Chez la souris obèse, substituer une fraction du saccharose par du sirop d'érable a atténué la résistance à l'insuline et la stéatose, avec un effet de type prébiotique (microbiote, α-glucosidase). (Morissette, Marette et al., Am J Physiol Endocrinol Metab 2023)
- ECR croisé, 42 adultes en surpoids (8 semaines, 5 % de l'énergie) : vs sirop de saccharose aromatisé, le sirop d'érable a réduit l'AUC glucose à l'HGPO, la masse grasse androïde et la pression systolique, avec des changements taxonomiques du microbiote (dont Klebsiella). Pas d'effet sur le profil lipidique. Ce n'est pas un aliment santé autorisé ; formuler comme résultat d'essai, pas comme allégation. (Morissette, Marette et al., J. Nutr. 2024, NCT04117802)
- Boisson à l'érable et effort d'endurance : étude d'appétence et de performance chez des sportifs (coureurs, triathlètes). (Asami, Univ. Tsukuba / PPAQ 2015)
- Complexité aromatique, composés volatils, umami, texture et persistance en bouche ; usages cuisine, pâtisserie, boulangerie, mixologie (cocktails et mocktails) et formulation. (PPAQ, cadre 5 attributs)
- Dérivés sans aucun ingrédient ajouté, par procédés physiques seulement : beurre, tire, sucre, flocons, pépites. (PPAQ, cadre 5 attributs)
- Étude ITHQ : 507 recettes de chefs analysées ; tests sensoriels sur les goûts de base (dont umami) et le piquant pour quantifier ce qui valorise le goût d'érable. (Racine, Fernandez, Aurouze, ITHQ 2015)
- Roue des flaveurs : 91 attributs, 13 familles, 4 types olfactifs ; ~200 composés volatils dont ~60 odorants. (Centre ACER 2019 (cursus))
- ACV conformes ISO 14040 et 14044, bilans carbone, GIEC / IPCC, GHG Protocol, SBTi ; séquestration, résilience des érablières, 12 services écologiques, biodiversité, aménagement forestier durable, économie circulaire. (PPAQ, cadre 5 attributs)
- Le différenciateur durabilité n'est pas « le meilleur GES parmi tous les sucrants » : l'érable se distingue surtout par les attributs forestiers, sociaux et de services écologiques. Ne pas affirmer une empreinte carbone inférieure sans facteur PPAQ publié. (Groupe AGÉCO / PPAQ, caractérisation socio-env. 2023)
- 13 500 producteurs et productrices ; mise en marché collective ; production équitable ; ACV sociale ; retombées régionales ; patrimoine vivant ; Journée nationale de l'érable (JNE). (PPAQ, cadre 5 attributs)
- Classification et inspection ; réserve stratégique mondiale financée par les producteurs (continuité d'approvisionnement, stabilité des marchés) ; entrepôt certifié SQF (qualité, salubrité, sécurité alimentaire). (PPAQ, cadre 5 attributs)

## Guards (do not violate)

- Do not republish confidential AGECO detailed LCA numbers (ISO 14040/14044 report marked confidential).
- Do not claim maple has the lowest GES of all sweeteners (AGECO socio-environmental characterisation 2023).
- Cite the 2024 crossover RCT (n=42, NCT04117802) as a trial result, not as an authorised health claim.
- Folder « 5- Attributs collectifs et territoriaux » was empty at integration; collective facts come from the PPAQ framework document.
- No Centre ACER laboratory density or yield tables on this site.
- Do not mix culinary density 1.37 g/ml with °Brix mass balance.