| About Sugar |
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His student, Franz Carl Achard, founded the first sugar beet factory in Cunern, Silesia in 1801. The beet sugar industry developed in Germany during the 19th century, making sugar affordable for everybody. There is no chemical difference between white beet sugar and cane sugar. Sugar cane is produced in South America, Africa, Asia, and Australia, and sugar beet predominantly in Europe as well as in the USA, Canada and other overseas regions. Sugar beet accounts for roughly one-quarter of the approximately 135 million tonnes of sugar produced globally. |
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Every green plant forms sugar through photosynthesis. Using the energy from sunlight, plants convert the carbon dioxide from air and water from the soil into sugar and use it for growth. Some plants, like sugar beet and sugar cane, can store sugar as an energy reserve and thus provide us with sugar directly from nature. Sugar is an important energy source for humans. As a readily available carbohydrate, it boosts performance in physical work or sporting activities. Sugar increases our ability to concentrate and, as studies have shown, improves our subjective mood when under stress or psychological strain. |
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Extra fine sugar is a very fine and evenly sifted refined sugar. It dissolves quickly and blends smoothly. Kölner extra fine sugar is used, for example, in beating egg whites, for all kinds of fine bakery, for desserts and cold drinks. |
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Brown sugar (Kandisfarin) is a fine crystal speciality sugar that is produced from brown sugar syrups. Its caramel and browning substances enhance aroma and improve browning and pore structure in pound cakes, short pastry and gingerbread. It tastes wonderful with cornflakes, curds or muesli. |
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Pearl sugar is a large crystal sugar whose crystals are comprised of large numbers of smaller crystals clustered together. It is mainly used for decorating bakery items. |
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Icing sugar is produced by grinding sugar crystals. This extremely fine sugar is mainly used to make icing, as well as for the dusting and decorating of cakes and other bakery items. |
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Kölner gelling sugar contains refined sugar, apple pectin and citric acid. Gelling sugar 1:1 is used for making jams and jellies. Gelling sugar 2:1 is used for fruit spreads that are not as sweet. Fruit preparations with gelling sugar 3:1 are the fruitiest. |
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This exceptional quality is extremely pure. The large crystals dissolve somewhat more slowly and no foam is formed when sugar solutions are produced for preserving. |
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Those who like a good grog, mulled wine or punch have always appreciated the caramel taste of brown candy sugar. It is also well suited for making home-made liqueurs and rum-pots. |
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Only the highest quality sugar solutions are used to produce white candy sugar. It is preferred by tea connoisseurs for sweetening tea. It is are also popular among makers of home-made fruit liqueurs. |
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Kölner brown rock candy sugar is made by cutting up thick, brown rock candy sugar crusts that are created by inducing crystallisation in special rock candy pans. You can suck it or use it in all sorts of household remedies for cold days. |
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Kölner brown candy sugar crystals are a variety of candy sugar that has been broken into small pieces. Brown candy sugar crystals are highly aromatic and have a strong caramel flavour. They are ideal for baking honey cakes, gingerbread and printen [an Aachen speciality similar to gingerbread] and for decorating small bakery items. |
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This large candy sugar are a speciality in East Frisia, where tea is almost a ”national beverage“. Here, sweetening tea with anything other than Kluntje is unthinkable. This regional variety of candy sugra is also becoming increasingly popular elsewhere. |
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