Fine Crystal White Sugar Aarberger 1 kg Schweizer Zucker — Swiss Beet Sugar SUISSE GARANTIE
Aarberger Feinkristallzucker is fine-grain Swiss crystal white sugar produced from 100 percent Swiss sugar beets by Schweizer Zucker AG at the Aarberg (BE) sugar refinery, certified SUISSE GARANTIE and Vegan (European Vegetarian Label). Packed in 1 kg bag, case of 10 (10 kg total). Ideal for HoReCa pastry, baking, sauces and beverages.
What is fine crystal sugar
Fine crystal sugar (Feinkristallzucker) is the workhorse of professional patisserie: small uniform crystals that dissolve quickly in batters, syrups and beverages without leaving granular texture. The Aarberger reference is 99.95 percent pure sucrose, neutral aroma, brilliant white colour, the technical standard for sponge cakes, meringues, caramels and pizza doughs that require gentle sweetness.
The producer: Schweizer Zucker AG
Schweizer Zucker AG, headquartered in Aarberg (Bern), holds the exclusive industrial sugar refining activity in Switzerland and processes the entire Swiss sugar beet harvest from 4,500 contracted farms at its two sites in Aarberg (BE) and Frauenfeld (TG). The company operates under SUISSE GARANTIE certified Swiss origin, ISO 9001 quality management, and partnerships with renewable energy and biogas recovery from refining residues. Aarberger is the iconic Swiss retail and HoReCa sugar brand.
Organoleptic and technical characteristics
Brilliant white colour, perfectly dry crystals, fine and uniform grain size around 0.4 to 0.5 mm, neutral sweet taste with no aftertaste. Excellent solubility in cold and hot liquids, ideal for whipping with egg whites, creaming with butter, and rapid caramelisation. Vegan, gluten-free, allergen-free.
Professional uses
Five core applications for the kitchen brigade: pan di Spagna and sponge cakes at 18 to 20 percent of total recipe weight; Italian meringues by cooking syrup at 121 degrees Celsius and whipping into egg whites; pizza doughs at 1 to 2 percent of flour weight to accelerate yeast activity and crust browning; caramel sauces by dry cooking at 180 degrees Celsius for crepes and gelato; pastry creams at 12 to 15 percent of milk weight whisked with egg yolks. Always weigh, never measure by volume, for consistent results.
Common mistakes to avoid
Three errors at chef level: dissolving sugar in already-boiling water, which causes uneven crystallisation; stirring caramel after the dry-cook stage, which provokes recrystallisation and lump formation; storing the open bag near humid environments, which absorbs water and creates hard clumps. Always sift before use in delicate batters to break any clusters.
Storage and packaging
Store the closed 1 kg bag in a cool dry place at relative humidity below 65 percent; shelf life is virtually unlimited when properly stored. Recyclable polyethylene bag, case of 10 bags (10 kg total) for HoReCa stock rotation. Vegan certified, no animal-origin processing aids.
Distribution and logistics in Switzerland
LAPA delivers Aarberger sugar across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for pastry chefs, bakers, gelato makers and restaurateurs.
Who it is for
Pastry shops, gelato makers, bakeries, pizzerias for dough acceleration, Italian restaurants and trattorias, hotel kitchens, catering services, gourmet retailers and Italian gastronomies seeking certified Swiss-origin sugar at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
