Friends who drink coffee all know "Taikoo Pure Sugar Cube". "Taikoo Sugar" has a history of more than 100 years in Hong Kong. The corporate brand "Taikoo Sugar" is almost synonymous with sugar in Hong Kong, but the brand extended from "Taikoo Sugar" is not limited to sugar, but has begun to move towards other products such as family kitchens.
Sugar Factory Street in North Point was named after 1884 when Swire Group established a sugar refinery there.
Yan Qihong, deputy general manager of Swire Sugar Co., Ltd. said that the founder of Swire Sugar, JohnSamuelSwire, conceived the idea of establishing a sugar refinery in 1878, and it was completed six years later. At the beginning of the business, it produced 700 tons of sugar per week. In the early years, Taikoo Refinery produced many kinds of white sugar: coarse sand and young sand, and the smaller one was "Chetang", which foreigners used to drink in black tea or coffee; "Sugar powder" is used to make cake crust or sugar noodles of cakes. Swire sugar powder is popular among cake makers in North China because it can store cake crust for half a month and is better than the original coarse sugar.
At present, Swire's sugar products have grown to more than 70 kinds, and its business also includes packaging sugar and sugar-related products. Swire offers a series of sugar packets to restaurants, food companies and airlines to choose from, and supplies raw materials to food factories.
At present, Taikoo Sugar's main markets are local, mainland and other export markets. Local customers mainly include retail, catering and industrial customers, which account for more than 70% of the local market share. 1993 Swire Sugar entered the mainland market of China, and set up offices in Shenzhen, Guangzhou, Shanghai and Beijing respectively. Up to now, the domestic sales network has expanded to 27 sales outlets nationwide, and it has become the market leader in the Pearl River Delta.
Yan Qihong said that Swire Sugar has been established in Hong Kong for more than 1 10 years, and its brand "Swire Sugar" has been deeply rooted in the hearts of the people with the development of the company. When establishing a corporate brand, Swire Sugar has a long history, and it has always been based on quality. It pays attention to the source of raw materials, so each imported raw material is tested in advance for chemical analysis, and then different production forms are formulated. The environment and temperature of inventory and warehouse are strictly monitored, and the quality of plastic bags and cartons of packaged products is also strictly controlled to meet the hygiene standards. In order to achieve the effect of high-quality products, Swire Sugar produces all kinds of sugar products in an automated way.
Taikoo Sugar began to package and produce sugar cubes and bagged granulated sugar in 1950s. At that time, Taichi Map was used as its trademark. After 1970, it was changed to the word "Taikoo" in both Chinese and English. In 1994, it catered to the market with brand-new Q-mark packaging.
Yan Qihong believes that due to the fierce competition in the modern market, when operating a brand, enterprises should update the brand image from time to time and diversify the product series to add value to the products. For example, "Taikoo Sugar" has always been regarded as a brand product, and its positioning in the market is high-quality, advanced and professional in health. Therefore, the retail price of "Taikoo Sugar" is slightly higher than other brands of sugar products, but it can still reach the position of the sales champion in Hong Kong.
In recent years, Taikoo Sugar has emphasized the advertising of "pure sugar is irreplaceable", and at the same time, it has developed many sugar products that people who pay attention to food culture and the food industry are happy to use. In 1998, it launched health products such as sweet cube sugar and sugar series with sucrose as raw materials.
In addition to sugar products, Taikoo brand, which is derived from Taikoo Sugar, has begun to spread to other products in family kitchens, such as China Tea and Taikoo Deli Black Tea jointly launched with British Deli Tea Factory. In the future, we may find more other non-sugar products on the shelves of supermarkets.
Question 2: What is the difference between Taikoo pure white sugar and powdered sugar? The sugar content of white granulated sugar is relatively high, and its function is different from that of powdered sugar.
Cookies in white sugar factory will spread and collapse during baking, but powdered sugar will not.
It's better to make cookies with white sugar than with powdered sugar.
Question 3: Is the sugar in Taikoo sugar powder rock sugar or granulated sugar, and what starch is contained in it? The chemical composition of granulated sugar and rock sugar is the same, and the starch is corn starch. Content 10%
Question 4: What are the benefits of Ning Meng and Taikoo Sugar soaking in water to nourish yin?
Question 5: What is the difference between Taikoo pure white sugar and powdered sugar? There is not much difference between powdered sugar and white sugar in composition, but the physical shape is slightly different, so I thought that making cookies upstairs might taste a little worse.
Basically, it is replaced by white sugar. Sugar powder is used when making cookies, but there is not much problem with white sugar. Adding a small amount of salt can increase the sweetness. Generally, there are a lot of sugar cubes, which can be reduced. I usually reduce it to 2/3 to 1/2.
The English name of powdered sugar is Icing Sugar or confectioners sugar or powdered sugar or finely granulated sugar.
Sugar powder is white powder, and the sugar particles are very fine. At the same time, there is about 3~ 10% starch filler (generally corn starch), which is used to prevent moisture and tangling of sugar particles.
Sugar powder can also be directly screened with a mesh screen, and directly screened in the West Point Factory for surface decoration.
Put the white sugar into a blender and stir it, but it is not the crushed sugar powder that is equivalent to getting the sugar powder! Real powdered sugar contains chestnut powder!
Refined white sugar is similar to refined young sugar in terms of small particles and easy solubility. The main difference between them is that the crystal grain of white sugar is smaller, generally less than 0.3 mm, and requires uniformity; In addition, after honey separation, add1.5 ~ 2.5% (calculated by solid content) of sugar to convert syrup or refined starch syrup, keep 0.8 ~1.6% of water, and mix them evenly while conveying in the spiral conveying tank; Finally, the moisture and temperature are adjusted to the specified requirements by the sugar dryer, and then bagged and sealed. Because soft sugar contains a certain amount of invert syrup (containing fructose), it tastes sweet and absorbs moisture, so it can keep the soft state and luster of sugar. However, because of the high moisture content of soft white sugar (relative to sugar), it is not suitable for long-term storage In arid areas and seasons, soft sugar is easy to dehydrate and agglomerate, which is not conducive to convenient eating. Once the soft sugar is dehydrated and caked, it should not be broken by mechanical method. At that time, the caked white sugar can be placed in a certain temperature and humidity condition (for example, in a bowl, in a steamer, heated by hot water steam without naked flame), and it won't take too long for the white sugar to absorb moisture and loosen itself. After that, if the sugar is placed in a closed jar, it can be kept loose.
Question 6: Does plain coffee taste better with Taikoo pure sugar cube or what sugar is better? In fact, it is better to put fine sugar in a single product of pure coffee, so it is easy to master the allocation of the amount. When the sugar cube is put, it is piece by piece. Everyone likes different sweetness, and putting rock sugar is not easy to dissolve and is not suitable for it. There are three steps to enjoy a good cup of black coffee. First, you can taste the original special flavor by drinking a sip of coffee, and then adding a proper amount of sugar with personal preference for sweetness will make coffee have a perfect combination of sour taste and sweet taste, while adding milk to coffee will dilute the sour taste of coffee itself and enjoy another sweet taste.
Question 7: Why are there so many different packages of Taikoo sugar cube? The red package is white sugar, and the blue-black color (Taikoo sweet sugar cube) is yellow sugar (yellow sugar is produced by indigenous methods and has not been refined by chemical methods, so it keeps the original flavor of sugarcane sugar and is a pure natural green food, but the price is also more expensive than white sugar. ), the black package is a sugar bag (also white sugar).
Question 8: Which is better, Pacific sugar or ordinary rock sugar? Personally, I think Taikoo sugar tastes good. I brought it specially when I went to Hong Kong last time, and Taikoo brown sugar is also very good.
Question 9: What's the difference between Taikoo's superior sugar cube and Taikoo's pure sugar cube? The red package is white sugar, and the blue-black intersection color (Taikoo's sweet sugar cube) is yellow sugar (yellow sugar is produced by indigenous methods and has not been refined by chemical methods, so it keeps the original flavor of sugarcane sugar and is a pure natural green food, but the price is also more expensive than white sugar. ), the black package is a sugar bag (also white sugar).
Question 10: Can Taikoo Sugar be sold without a list of business ingredients? Guo Jianxiong, a senior sugar in the National Quality Supervision and Inspection Center, said that the quality of the product can be used to identify the four methods of sugar appearance, aroma, taste and touch. A good sugar product has the following characteristics:
1, taste: white sugar, sugar dissolved in water, floc did not precipitate, suspended matter appeared, taste its sweet solution, without any smell.
2, touch: there will be no sugar particles on your hands by hand, which is loose, indicating that the moisture content is low, it is not easy to deteriorate, and it is easy to save when touching.
3, look: white sugar looks dry and loose, white, shiny, flat white paper should not see obvious spots, with coarse particles, large particles, medium particles, fine points, grains, grains have flashes, clear outline; Sugar is dry and loose, with coarse and uniform grains, clear outline, white color and luster, monocrystalline silicon, polycrystalline silicon and others, which are generally eaten directly.
4, smell: white sugar, sugar once had a sweet smell, no strange smell.
Guo Jianxiong also said that the National Quality Supervision and Inspection Center entrusted Sugar Taikoo (Guangzhou) Co., Ltd. and Guangdong Qingnan Sugar Paper Co., Ltd. to circulate "good grain" sugar in "Pacific Sugar" and in the quality inspection of commodities. After inspection, it was confirmed that the sugar trade between "Taikoo Sugar" and "good grain" was qualified products.