Once in the
sugarhouse (sugar camp, saphouse), the maple water is stored in large
stainless steel tanks. Then, as soon as possible, the maple water
is brought to the osmosis room, where the inverted osmosis
process eliminates water (H2O) to concentrate the diluted sugar.
The resulting liquid is then directed to the evaporator, where the
water is boiled down as much as possible, until the famous syrup is
obtained to the desired quality. The evaporator has a capacity
of 270 litres (60 gallons) of syrup per hour.
At the end of the production line, the syrup is filtered in a pressing
machine, to be then stored into stainless steel barrels of 144
litres (32 gallons), weighing about 215 kg (470 pounds).
Now, the syrup is ready to be bottled and eventually savoured with