Products

Tuchel & Sohn Coconut Flower Syrup , as the names says, is extracted from the flower of the coconut palm tree. It is produced from the sap of cut flower buds. The sap is collected and boiled down, leading to a great amount of water evaporation. The result of this heating process is concentrated syrup. Coconut flower syrup is a sweetener that has a slight taste of caramel. Commonly it is used for refining desserts, waffles and pancakes, however because of its caramel taste it is also used in pastries and barbecue marinades. Coconut flower syrup contains valuable nutritious elements such as potassium, magnesium, iron, zinc and copper.

Tuchel & Sohn Agave Syrup is extracted from the blue agave plant, cultivated in the arid lands of Mexico. To make the agave syrup, sap is taken out from the core of the plant, called the pina. After, it is filtered and heated at a low temperature until it becomes a syrup-like liquid.

Tuchel & Sohn Rice Syrup is made from whole grain rice that is grounded and mixed with enzymes that break down the natural starches of the rice and produce sugar. After it is boiled down and filtered, until a stable syrup consistency is obtained.

Tuchel & Sohn Fruit Syrup is a product made out of sugar (mostly maple syrup) and a fruit juice or concentrate. Both, the sugar and the fruit juice are boiled in water until the syrup has a stable consistency. It is commonly used in spritzer beverages, cocktails, ice cream, desserts, pancakes and fruit salads.

Tuchel & Sohn Honey Powder is a product used in the food industry. It is made by a process in which the liquid honey is mixed with a stabilizer made of wheat, starches, or sugars such as maltodextrin or fructose, in order to keep the powder from clumping. When the mixing is done, the honey is sprayed dried and left to dehydrate into fine powder using heat.

Tuchel & Sohn Honey is thickened inside the hive by the natural body enzymes of the bees, after it is encased into combs in which the process of maturation starts. When the honey is mature, beekeepers harvest it by a careful procedure of centrifugation. There is no input of heat during the process, which makes the valuable substances inside the honey remain untouched.

Tuchel & Sohn Maple Syrup comes from three types of maple trees cultivated in Canada, the sugar maple, black maple and red maple. In cold climates, trees store starch in their trunks and roots before winter. The starch is then converted to sugar and it rises in the sap in late winter and early spring. To make maple syrup, careful openings are made by drilling holes into the trunks of the tree. Exuded sap is tapped and collected without harming the trees. After, the sap is boiled down, leading to a great amount of water evaporation. The result of this heating process is concentrated syrup.