Sugarloaf

A sugar Loaf is a rounded at the tip cone of sugar. While this dosage form has become rare worldwide, she was in the 19th and early 20th centuries, due to the production methods, a major figure of the displaced sugar. At this time the hot molasses of sugar cane was boiled in a process of refining until they caramelized. The hot mass is poured to crystallize into a crucible. The out collapsing cooled form showed the Sugarloaf.

The loaf sugar is very hard and needs to be crushed only troublesome for most purposes. The name derives from the resemblance to a tall, stiff hat (no brim ) on how he was used to wear on ceremonial and formal occasions. Today, the Sugar Loaf met yet only a decorative purpose. In particular, he still finds application in the preparation of Feuerzangenbowlen.

In the Maghreb tea culture in northwest Africa sugar loaves are an indispensable part in the preparation of green tea with mint. The sugar is broken up with a special, often elaborately decorated sugar hammer or rarely with a pair of pliers.

At the time, as sugar loaves were still longer in use, the word in a variety of structures has been transferred, the shape of which reminded her of a sugar loaf, about mountains ( the Sugar Loaf in Rio), houses ( turned upside down Sugar Loaf ) or plants ( Sugarloaf Spruce and Sugar Loaf ).

As an ornament it is found together with a sugar beet the mansion of a sugar wholesaler Gerloff in Braunschweig.

Sugar scraper and sugar tongs

Sugar as an ornament on the Gerloffschen Villa in Braunschweig

Burning Sugar in the preparation of a Feuerzangenbowle