Natural Origin of the Special Sweetness
Sugar is a carbohydrate | It comes from the sugar beet – a flowering plant that takes two years to complete its biological lifecycle. When photosynthesis occurs in the plant’s leaves, water and carbon dioxide are converted into oxygen and sugar. This sugar is then stored in the root of the plant.
Extraction from the beet | In the factory, the sugar beets – which have already had a first cleaning on the fields – are given a final washing before being cut into thin strips, from which the “raw juice” will be extracted. In this process, the sugar in the cells of the beet is extracted from the other plant material are finally crystallised.
By-products | All the by-products of sugar extraction are re-introduced into the natural cycles: the used sugar strips are pressed and dried and used as animal feed; the carbolic lime that results from juice extraction is a fantastic fertilizer; and molasses – which still has a sugar content of 48-50% – is a valuable raw material which can be used as animal feed, as a fermenter or for the production of yeast.
A Sugar Beet – Many Sorts of Crystal Sugar
The Old Favourite
White crystal sugar is a sugar with clearly visible single crystals. This conventional refined sugar has a natural origin, coming as it does from sugar cane or sugar beets.
We provide high-quality white sugar in EC category 2 Quality.
Crystal Sugar and its Various Forms
Different types of sugar have different colours and tastes, and it is important to be aware of these differences and to know which type to use and how in order to prepare your product to perfection. White sugar is a flavourful sugar that will appear lighter the more it has been refined and the fewer mineral substances it therefore contains. Smaller-grain sugar will also dissolve more quickly
White sugar consists of 99.9% crystallised sucrose, making it a very clean, high-quality sugar. According to regulations on the types of sugar, white sugar is allowed to contain up to but no more than 0.04% “invert sugar” and 0.06% “loss on drying”. Raw sugar undergoes a process of washing and centrifuging called “affination” in order to produce sugar. The whiter the sugar, the more cycles of this refining it has had to go through.
White crystal sugar is suited for every use. For powder mixtures, the ideal sugar is that with fine crystals whose greater surface area facilitates their mixture with other ingredients, as is the case with flavourings. A more regular grain size hinders the separation of the grains.
Different Sizes of Grain
White sugar is particularly clean and of a high quality. It is sold as fine-grain and medium-grain, as well as refined or caster sugar. Refined sugar is a clean, white sugar of the purest quality, made from an equally pure sugar solution. This solution can come from sugar cane and sugar beet alike. Caster sugar is a little finer than household sugar.
Halal and Kosher
We can also offer halal and kosher beet sugar.
Try using white and brown sugar in your meringue recipe by mixing the two types of sugar together and sieving the mixture twice.
Production of Nib Sugar
In order to produce nib sugar, classic white crystal sugar is moistened, pressed, dried, and ground into rough grains.
A Decorative Sugar
Nib sugar gets its name from its large, rough grains. However, the sugar is in fact made up of lots of small crystals sticking to each other.
Production of Icing Sugar
Icing sugar is simply normal refined white crystal sugar that has been milled into powder. Hence the alternate name for the finely ground sugar: “powdered sugar”.
Roughly 3% corn starch is added to the powdered sugar. In this way, the sugar does not dissolve in cold water but rather forms clumps instead.
Icing sugar is the ideal sugar to caramelise. For example, when you heat chopped almonds or nuts in a pan and sprinkle icing sugar over them, the sugar will turn into a golden-brown caramel.
Fondant is made from water and sucrose as well as glucose syrup, inverted sugar cream and sugar alcohols.
The ingredients are boiled and then worked into a paste by kneading and quickly cooling the mixture. Fondant acquires its taste and colour from flavourings and food colourings.
Fondant is a malleable form of sugar that is easy to roll, fold, cut or mould into shape. It is the base for fillings and glazes. The most familiar use of fondant is as icing to cover cakes. However, it can also be a wonderful alternative to Marzipan.
Chocolate fondant allows you to create charming decorations which taste of chocolate. Depending on your needs – or your taste – you can opt for the creamy delights of white chocolate or the heavier note of dark chocolate to subtly flavour your Fondants.
The elasticity of fondant makes it an extremely versatile, malleable white sugar paste that is used by confectioners to cover and decorate their cakes and other confectionary.
Fondant can come ready for the bakery in block form or, alternatively, as dry, powdered Fondant.