Practical AI : 🚀 Automate SAP with Gemini in Chrome: From PDF to Order Entry in Seconds! | Matthew Buskell

This is what we call the "oh schnitt" phase of boiling maple syrup!! 😆😆 As we heat the maple sap in the Arch to make syrup... and as we reheat the syrup to concentrate it more for making granulated sugar, the heat increases the thickness of the sugar as the water is boiled out of it. And because there are minerals still in there, the foam cap builds up and traps the moisture in a bit. So the heat has to be monitored and turned down quickly (sometimes we use a little bit of an additive defoamer