“Sugar beet” derives its name from an important discovery that would impact the whole world made in 1747 by Andreas Sigismund Marggraf, a chemist and director of the Maths and Physics Department of the Academy of Sciences in Berlin. He conducted experiments with beets, a long-established vegetable, and discovered that they contained varying quanitites of crystalline sugar that could previously only be obtained from sugar cane. The emerging sugar production process from beet had now begun: the “Halberstädter Mangold Beet” was the plant phylum of the “Silesian” beets that a little later would be known outside Germany as “sugar beet”.
Classification and origin:
Sugar beet (beta vulgaris) belongs to the goosefoot (Chenopodiaceae) family and originates from the wild sea beet (beta maritima) that spread from the Mediterranean.
The mature sugar beet can be divided into roughly four parts in botanical terms: leaf, head, seedling stem and root (the beet body).
The head (epicotyl) extends to the lower leaves and contains little sugar but many non-sugar-type substances (nitrogen compounds, ash elements) and, along with the leaves, is used mainly for organic fertiliser ploughed into the soil and partly as fodder. The head and the leaves are called the tops or “Kraut” in German (not to be confused with the product beet syrup and spread).
The seedling stem (hypocotyl) is the part of the plant between the lowest part of the leaves and the top of the lateral root.
The root body from which the most important fibre roots (lateral root) grow that absorb the nutrients from the soil contain the vital components for manufacturing sugar beet syrup; sugar in particular. The root body ends in the tail, which is the part of the plant that is generally lost when the beet is harvested as it breaks off easily, particularly in dry soil conditions.
None of the ingredients we use in the manufacture of our spreads contain lactose, galactose or gluten. All the ingredients are indicated on the list of ingredients on the packaging for each product. The following products are lactose-, galactose- and gluten-free:
Grafschafter Goldsaft (sugar beet syrup), Grafschafter Apfelschmaus, Grafschafter Winterzauber range, Grafschafter Apfelschmaus with no added sugar, Grafschafter Birnenschmaus, Lütticher Delikatesse, Grafschafter Pflaumenschmaus, Grafschafter Heller Sirup, Grafschafter Karamell, Wibine Invertzuckercreme (artificial honey) with 20% honey and 0.1% honey.
Apfelschmaus PURE contains no added sugar; the only ingredients are apples and pears. The total carbohydrate content of this product is 60g per 100g, of which 48g is sugar comprising 33g fructose, 13g glucose and 2g sucrose. This natural carbohydrate content has a carbohydrate exchange value of 5.
In accordance with the definition set down by dietary regulations, we cannot label the product “suitable for diabetics”. Although some diabetics have reported a good tolerance to our product, we cannot make a general statement based on this information.
Our sugar beet syrup is made solely from sugar beet and contains no added sugar. The carbohydrate content of this syrup is roughly 69g per 100g, comprising 33g sucrose, 16g glucose and 17g fructose. The product has a carbohydrate exchange value of 5.75.
This product cannot be labelled “suitable for diabetics” owing to its high sucrose content.
The flow properties of our 500g bottle of "Grafschafter Goldsaft" depend on the ambient temperature. Optimum flow and good viscosity can be achieved by storing the product at a temperature of around 25 °C. Please store the bottle upright and only close the cap after the syrup is fully detached from the nozzle.
Please also store the bottle with the cap end down to prevent the membrane from drying out and to ensure smooth pouring.
This is a very viscous product and may be more difficult to pour when the bottle is only one quarter full, particularly if a larger quantity is required all at once. To avoid this, we recommend that you wait a few moments for the bottle to refill with air between each use to ensure smooth further pouring.
None of our products sold in retail outlets contain any genetically modified organsims or are made using any genetically modified organisms.
All our products are suitable for a vegetarian and vegan diet, as the products contain vegetable ingredients only and are not produced using animal products. The exception to this is the Wibine Invertzuckercreme (artificial honey) products, that are flavoured using real honey (20% and 0.1% depending on the product).
All the ingredients contained in our products are clearly indicated in the list of ingredients on the packaging.
Independent investigations have confirmed that our products do not contain acrylamide.
This colour is derived from the specific manufacturing process, whereby the raw ingredients (sugar beet, apples, pears) are washed, shredded, steamed and pressed. The water is then gradually removed from the extracted syrup under vacuum until the required product consistency is achieved. The steaming process takes several hours, during which a chemical reaction takes place between the various ingredients (the sugar in particular) that results in a change of colour (similar to sugar caramelisation). This brown colour becomes darker as the product thickens.
Before beet was discovered as a substitute for the more costly sugar cane owing to its high sugar content, it was first processed as a vegetable (cabbage), later pressed as a raw ingredient for the sweet syrup that was subsequently called “syrup”, or "Kraut" in German (Krut in Rhenish German).
For more information on this, please see for example the following contributions:
Barbara Rias-Bucher, "Natürlich süßen mit Agavensaft, Dattelsirup, schwarzer Melasse & Co" (English: Naturally sweet with agave syrup, date syrup, black molasses and co.) Ludwig Verlag, ISBN:3-7787-3671-x
www.wikipedia.en search: sugar beet syrup
No, because more fruit is used to produce apple spread and only fresh fruit is used. Specific criteria must be implemented to manufacture apple spread that is listed in the guidelines for fruit products.
Apple spread is therefore a “spreadable preparation” produced by cooking or steaming apples and a small quanitity of pears and then by pressing them and evaporating the extracted syrup, also using various types of sugars;
to manufacture 1000g of product
a) at least 2700g apples and pears must be used, of which at least 2100g apples,
b) a maximum of 400g of sugars may be used.
No. Our product is a naturally pure, concentrated syrup extracted from freshly harvested sugar beet with no vegetable fibre and with no subsequent additives. It is produced by thickening the beet syrup that has been extracted from the cooked sugar beet pulp. Granulated sugar is also produced from sugar beet, but is subject to a different manufacturing process. The biggest difference here is that in sugar beet production all the nutritional elements are retained in the syrup (protein, carbohydrates, minerals), whereas for granulated sugar only the sucrose is required.
“Fenner Harz” is the same sugar beet syrup as “Grafschafter Goldsaft”, only “Fenner Harz” is actually sold in shops in the Saarland region of Germany where sugar beet syrup is traditionally known almost exclusively as “Fenner Harz”. However, this item may also be found in retail outlets outside Saarland if our trade partners substitute the supply in the central warehouse.
In the early 1960s the Grafschafter Krautfabrik acquired the trademark rights to “Fenner Harz” from Storck after the “Fenner Marmeladenfabrik” in Fenne in the Saarland region ceased production of its sugar beet syrup. We took over production and the trademark, and therefore continue to provide this famous product in Saarland.
No. Sugar beet syrup is a naturally pure concentrated syrup extracted from freshly harvested sugar beet with the vegetable fibre removed and with no subsequent additives. It is produced from concentrated beet syrup extracted from the cooked sugar beet pulp and therefore retains all the precious nutritional elements of the beet.
Sugar beet syrup is gluten- and lactose-free.
Apart from its sweetness, sugar beet syrup has some benefits that cannot be underestimated as, unlike normal table sugar, the careful production process of the syrup ensures that all the nutritional elements of the beet, i.e. minerals, are retained. There is also very little sodium in sugar beet syrup, which makes it ideal for use in a low-sodium diet.
Molasses is a by-product from granulated sugar production. It is important to highlight the difference between sugar beet molasses and sugar cane molasses: sugar beet molasses is primarily used as animal fodder, while sugar cane molasses is also used for nutritional purposes.
The two syrups also differ in their composition, e.g. sugar content, so molasses has a sugar content of around 48% and the sugar content for sugar beet syrup is roughly 66%; this difference also affects the taste.
However, as the Grafschafter Krautfabrik does not manufacture granulated sugar, we do not produce any molasses products for sale in retail outlets.
If you would like more information on molasses, please contact a sugar factory direct such as Pfeifer & Langen.
The cup is a cardboard-plastic composite material and should be disposed of in the appropriate plastics/cardboard waste bin.
The lid is made of paper, and can be placed in the recycled paper bin.