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Sugar

Kinds of sugar

What kinds of jam sugar are available?
Südzucker supplies six kinds of preserving sugar: Gelierzucker 1plus1, 2plus1 and 3plus1, Einmach Zucker, Fix & Fruchtig, Bio Gelier Rohrzucker 1plus1

What is pectin?
Pectin is a vegetable gelling agent that is contained in a very large number of plants and fruits, from which it can be extracted and modified.

Why can't jam sugar be stored for as long as normal sugar?
The chemical structure of pectin contained in jam sugar is sensitive to heat and acids, for example. An edible acid (citric acid) is, however, necessary to make jam with jam sugar. This means that jam sugar must always be stored in a cool and dry place and used before the "Best before" date.

For how long can jam sugar be stored?
The storage life of jam sugar is determined by the sensitive vegetable constituent (gelling agent) pectin. The jam sugar 1plus1 contains a pectin that limits its storage life to about 18 months. A more stable type of pectin is used in the jam sugars 2plus1 and 3plus1, which means that they have a minimum storage life of 36 months.

What is Südzucker Einmach Zucker and which additives are used?
Südzucker Einmach Zucker is a preserving sugar which consists of coarse refined sugar of special purity. Therefore no additives are used.

What kinds of baking products does Südzucker produce?
Südzucker's baking range includes icing sugar, nib sugar and brown sugar. Very fine sugar should normally be used in baking, e.g. Südzucker feinster Back Zucker as he dissolve more quickly when the dough is stirred.

How are sugar cubes made?
Crystal sugar is moistened and pressed into cubes or decorative shapes in special machines. The shaped sugar is dried with filtered hot air and then packaged.

How is rock candy produced?
This coarse sugar is produced by means of very slow crystallisation in crystallisation containers or tanks. Rapid thickening of the syrup is avoided. To produce white/colourless rock candy, a clear syrup is used, which must not be allowed to caramelise during crystallisation (brown coloration). Coloration of this type is desired as a flavouring in the case of brown rock candy.

What is fructose?
As its name indicates, fructose occurs in fruit and can also be metabolised by diabetics independently of insulin. Fructose is especially suitable for sweetening fruit, cold desserts and cold fruit drinks. Fructose is sweeter than sugar (sucrose) when used in this way, but it displays different properties from sugar, for example when heated. The automatic replacement of sugar by fructose, especially during cooking or baking, is not recommended.

How is brown sugar manufactured?
Whereas colourless crystals are formed from the brown syrup during normal crystallisation, in the case of brown sugar, the process is managed in order to ensure the inclusion of brown caramelisation products in the crystals.

For what is brown sugar used?
Brown sugar contains traces of aromatic substances that add special flavours, especially when baking honey cake or ginger bread and when certain drinks are sweetened.