Cinnamon-blossom sugar
Cinnamon-blossom sugar with Christian Hümbs, a gentle sweetness for coffee and patisserie.
- White cane sugar with cinnamon blossom and cinnamon bark
- Developed in cooperation with patissier Christian Hümbs
- A gentle cinnamon sweetness for patisserie and hot drinks
- Also over rice pudding, pancakes and fresh berries
- Workshop quality from Klingenberg am Main
You will receive 32 enjoyment points
Inhalt: 70 Gramm
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Cinnamon-blossom sugar, patissier edition with Christian Hümbs
Made and packed in Klingenberg. Fine white cane sugar meets the delicate aroma of cinnamon blossom and the warm spice of cinnamon bark. The result is a gentle, balanced sweetness with a fine cinnamon note, elegant and rounded, without being intrusive. Developed in cooperation with the renowned patissier Christian Hümbs, the mix of cinnamon blossom (mild-floral) and cinnamon bark (classically savoury) is more balanced than conventional cinnamon sugar.
How to use
Ideal for refining cakes, pastries and desserts. Particularly fine in hot drinks such as coffee, cocoa and chai. Also for scattering over rice pudding, apple compote, pancakes or fresh berries. A classic in the run-up to Christmas over baked apple, in biscuits and on stollen.
Good to know: store dry, dark and well sealed so the fine cinnamon note is preserved. With correct storage it keeps for several years.
At a glance
- White cane sugar (93.4%), cinnamon blossom (4.7%), cinnamon bark (1.9%)
- Patissier edition with Christian Hümbs
- For hot drinks, pastries and desserts
- A balanced cinnamon note from cinnamon blossom and cinnamon bark
- Workshop quality from Klingenberg am Main
Goes well with
From the Christian Hümbs line: vanilla sugar with tonka bean, together in the Franzbrötchen gift box as a set. For an oriental variant: Lebanon spiced sugar. Pure vanilla: Bourbon spiced sugar. Pure cinnamon products: cinnamon blossom and cinnamon bark.
Frequently asked questions
What is the difference between cinnamon blossom and cinnamon bark?
Cinnamon bark is the classic, the crushed bark of the cinnamon tree, with a strong spice. Cinnamon blossom is the dried blossom of the same tree, milder, more floral, more elegant. The mix of the two gives a balanced depth that pure cinnamon sugar rarely achieves.
How do I dose the cinnamon-blossom sugar?
1 tbsp per 250 g flour in pastries, 1 tsp over baked apple or rice pudding, 1 small spoon in a cappuccino or chai latte.
Who is Christian Hümbs?
One of Germany’s most renowned patissiers. His cooperation with Altes Gewürzamt aims at baking sugar at the highest level.
How do I store the sugar?
Dry, dark and well sealed, with correct storage it keeps for several years.
