Golden syrup

Sugar beet syrup (also Rübenkraut, in the Rhineland Sehm, formerly Wottelkrut for root herb called ) is a made ​​from the juice of sugar beet -derived syrups. It is uniformly dark brown, viscous and produced without the use of additives by the concentration of beet juice is pressed from the cooked beet pulp.

Production

The sugar and syrup production is similar to the first steps of sugar production. While in sugar production targeted by precipitation of other components and the crystallization of sucrose is obtained, on the other hand are all soluble substances of beet extracted in the production of sugar beet syrup. This juice is filtered and further boiled down to make syrup with a minimum dry matter content of 78%, which is sufficiently spreadable at 18 ° C. Sugar syrup is not covered by the EU Regulation jam and is regulated only by the German food law ( guidelines for fruit products ).

Sugar syrup is also in mixtures with apple syrup as apple - beet syrup (also called apple - beet syrup or mixed herb) made ​​.

Use

Sugar beet molasses is used mainly in the regions of sugar beet production as a sweet spread when baking and cooking ingredient, for example, to Pumpernickel in Westphalia, for sauces ( to Rhenish Sauerbraten ) as well as a side dish for potato pancakes, Pickert or Panhas. Designations are commercially sugar beet syrup, sugar beet molasses, beet juice, beet syrup, sugar beet cabbage or beet juice.

Nutrition Facts

Nutritional information per 100 g of syrup

  • Energy: 1267 kJ / 299 kcal,
  • Protein: 2.3 g,
  • Carbohydrates: 69 g,
  • Fat: < 0.1g,
  • Iron: 13 mg,
  • Magnesium: 90 mg,

The values ​​are subject to normal variations in natural products. The iron content of the syrup depends among other things on the weather conditions during the cultivation of sugar beets and soil characteristics. The sugar beet harvest (also beet campaign called ) lasts from about the beginning of October to mid- December. During this time so much sugar syrup is produced such that it can be filled through the rest of the year.

Chemical composition

  • Dry matter: at least 78%,
  • Total acidity: 0,6 %,
  • Ash: 1.5 %
  • PH ( 1:2 dilution): about 4.7,
  • Density at 20 ° C: about 1.4 g / cm ³,
  • Viscosity at 20 ° C: about 40000 mPa · s

Manufacturer

Common brand names are Grafschafter gold juice, Spelten 's sugar beet cabbage ( Grafschafter, Spelten and Koppers are members of the protective association Rhenish sugar syrup / Rhenish Apple herb) and cougars. There are also numerous organic syrups ( see organic food ).

The well-known East German product Zörbiger Überrübe is not a pure sugar syrup, this is only his main ingredient with 36 % .. Other ingredients include Kandisablaufsirup ( byproduct from the Kandisherstellung ), which is why the product according to food law requirements may not be labeled as sugar beet syrup.

Apple butter Spread (food)
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