Articles

The sugar sector

Cultures Sucre, what it is?

Created in 1932, Cultures Sucre is an inter-professional association of the beet-sugar sector in France whose vocation is to provide information and documentation about sugar, its agricultural origin and its uses as part of reasonable consumption, without excess or total deprivation.

Promoting bakery products and sweet treats is at the core of its missions. Cultures Sucre produces informative tools and contributes to gourmet events through which the association promotes fine dining, the culinary uses of sugar, the expertise of artisans in this field as well as our dessert heritage and its regional specialities. It also encourages home baking by providing consumers with tips and recipes.

Visit the website

DE BUYER PARTNER OF THE "CHAMPIONNAT DE FRANCE DU DESSERT"

For over 45 years, Cultures Sucre has run the French Dessert Championship which rewards students and bakery professionals each year. This competition, which takes place in vocational training establishments, is symbolic of long-standing relationships with the world of education. Today, it is considered a benchmark competition in every sector of the catering professions.

Find out about upcoming meetings.

 

 FINAL REGION 

CITY

PLACE

DATE

Centre-Ouest

POITIERS (86)

Maison de la formation Poitiers

jeudi 6 janvier 2022

Ouest

DINARD (35)

Lycée hôtelier de Dinard - Yvon Bourges

mardi 11 janvier 2022

Sud-Est

AIX EN PROVENCE (13)

CFA du pays d'Aix

mardi 18 janvier 2022

Centre-Ile de France

AUXERRE (89)

Lycée des métiers Vauban

jeudi 27 janvier 2022

Centre-Est

GROISY (74)

Campus de Groisy

jeudi 3 février 2022

Nord-Ile de France

PARIS (75)

CFA Médéric

jeudi 17 février 2022

Est

VILLERS-LÈS-NANCY (54)

Lycée Stanislas

mardi 22 février 2022

National final 2022

The national final of the "Championnat de France du Dessert"  will take place on 5 and 6 April 2022 in Marseille, under the presidency of Pastry Chef Angelo Musa and the theme "Self-expression".

Sugar : an agricultural origin

Sugar is of natural origin. It is extracted from beets, or cane. Beet sugar is naturally white.

Sugar beet: 100% of this plant is used

The 2 main outlets for beets are sugar and alcohol. The sugar process also produces by-products such as pulps for animal feed, foam that is used as fertilizer and molasses for the manufacture of yeast or alcohol. Last but not least, the water contained in sugar beets is completely recycled.

The beet-sugar sector

The beet-sugar sector consists of farmers who work the land to extract the beet, and sugar producers who work the beet to extract the sugar. France is the leading European producer of sugar and the second largest producer of beet sugar in the world.

0
French regions
0
planters
0
sugar factories

SUGAR, AN ESSENTIAL INGREDIENT IN BAKING

Sugar is a basic ingredient in baking.

Home-made food is a good way to become more aware of your diet, measure and reduce the quantities involved as well as the quality of its ingredients (French origin, seasonal products, etc.). etc.

Did you know?

« Made in France » sugar

95% of the sugar we consume in France is produced in France from French beets

Sugar and its properties

Sugar is used for its sweetening power as well for its other technological properties: It’s a flavour enhancer, preservative, natural colourant, texturiser, etc.

Article written by Cultures Sucre

Recipes of Champions

Find the recipes of the Champions of the last editions on 

cultures-sucre.com

"Ma Normandie"
by Zakari Lebel
Championde France du Dessert 2020
Juniors

"Sentiers de l'Esterel"
by Morgane Raimbaud
Championne de France du Dessert 2020 Professionnels

"Origines"
by Simon Lefebvre
Champion de France du Dessert 2021 Juniors

"Fraîcheur Pomme du Montois, coco et pointe cumin" by Pierre-Jean Quinonero
Champion de France du Dessert 2021 Professionnels

0 Liked Share:
Related posts