ATCP 87.08(2)(c)(c) It shall be clear, not showing air bubbles or other substances in suspension. ATCP 87.08(3)(3) Wisconsin no. 2. No honey may be graded or labeled Wisconsin No. 2 unless it conforms to the following standards: ATCP 87.08(3)(a)(a) It shall weigh not less than 11 pounds 8 ounces per gallon of 231 cubic inches at 68° Fahrenheit. ATCP 87.08(3)(b)(b) It shall be fairly clean, but may contain a small number of air bubbles or other edible substances in suspension. ATCP 87.08(3)(c)(c) Its flavor or odor may be slightly affected by overheating or other means. ATCP 87.08 HistoryHistory: 1-2-56; renum. from ATCP 156.08, Register, February, 1996, No. 482, eff. 3-1-96; CR 11-038: renum from 157.08 Register January 2012 No. 673, eff. 2-1-12. Subch. II of ch. ATCP 87 NoteNote: Subchapter II of Chapter ATCP 87 was repealed and a new Subchapter II created in Register May 2017 No. 737. ATCP 87.11ATCP 87.11 Definitions. In this chapter: ATCP 87.11(1)(1) “Clean” refers to maple syrup that is free from visible foreign material such as pieces of bark, soot, dust, or dirt. ATCP 87.11(2)(2) “Damage” means any defects that materially affect the appearance, edibility, or quality of maple syrup. Damaged maple syrup may be badly scorched, fermented, or have one or more off flavors or odors. ATCP 87.11(3)(3) “Degrees Brix” means the percentage by weight concentration of total soluble solids, mainly sugar, as measured using a refractometer calibrated at 68°F, and to which any applicable temperature correction has been made, or by any other method that gives equivalent results. ATCP 87.11(4)(4) “Delicate taste” means a maple flavor of mild intensity. ATCP 87.11(5)(5) “Department” means the Wisconsin department of agriculture, trade and consumer protection. ATCP 87.11(6)(6) “Division” means the division of food and recreational safety in the department. ATCP 87.11(7)(7) “Liquid maple products” means maple syrup, shelf-stable concentrated maple sap, non-shelf-stable concentrated maple sap, or maple sap water. ATCP 87.11(8)(8) “Maple-derived water” means permeate that is removed by reverse osmosis, or water that is otherwise removed, from sap from trees of the genus Acer. ATCP 87.11(9)(9) “Maple sap water” means sap from the trees of the genus Acer that has not been concentrated to a solids content of more than 4 percent, or 4 degrees Brix, and is a potentially hazardous food as defined in s. ATCP 70.02 (33). ATCP 87.11(10)(10) “Maple syrup” means the liquid food derived by concentrating and heating sap from the trees of the genus Acer, as defined in 21 CFR 168.140, having a solids content of not less than 66 percent by weight, or 66 degrees Brix, and not containing added sweeteners. ATCP 87.11(11)(11) “Non-shelf-stable concentrated maple sap” means sap from the trees of the genus Acer that has been concentrated using heating or other methods, has a solids content of more than 4 percent and less than 66 percent by weight, or from 4 to 66 degrees Brix, and will support microbial growth when stored at temperatures not lower than 41°F (5°C) or higher than 135°F (57°C). ATCP 87.11(12)(12) “Off flavor or odor” means any specific and identifiable or unidentifiable flavor or odor that is not normally found in grade A maple syrup. Off flavors or odors may be related to natural factors or manufacturing practices, and may develop or be acquired during handling or storage. ATCP 87.11(13)(13) “Packaging” means the transfer of liquid maple products or maple-derived water into a container that is sealed for sale, distribution, or delivery to a customer. ATCP 87.11(14)(14) “Rich taste” means a full-bodied maple flavor of medium intensity. ATCP 87.11(15)(15) “Robust taste” means a full-bodied maple flavor of higher than medium intensity. ATCP 87.11(16)(16) “Shelf-stable concentrated maple sap” means sap from the trees of the genus Acer that has been concentrated using heating or other methods, has a solids content of less than 66 percent by weight, or less than 66 degrees Brix, and will not support microbial growth when stored at temperatures not lower than 41°F (5°C) or higher than 135°F (57°C). ATCP 87.11(17)(17) “Strong taste” means a full-bodied maple flavor of high intensity. ATCP 87.11(19)(19) “Turbidity” means the suspension of fine mineral particles in the maple syrup such that the syrup clarity is reduced.