Coburg sweets
Coburg Schmätzchen , also Coburg Schmätzle or Coburg Goldschmätzchen (the latter with gold leaf ornaments), are a gingerbread -Spezialität that since the late 19th century under the company Wilhelm Feyler purveyor Bavarian gingerbread and pastries factory in Coburg is produced and in 1904 as Trademark has been registered. The name comes from Itzgründischen "Schmätzle" and means something like "kiss".
history
The gingerbread bakers were in Coburg since the Middle Ages - at the latest since Coburg Residenz city was - to those working in the city. They formed their own guild in 1643 and only made gingerbread all year round. The Coburg Schmätz was originally a simple syrup cookie that was widespread in the Thuringian region . This gave the master baker Wilhelm Feyler the idea of developing a specialty refined with almonds , honey and spices . Therefore, on October 1st, 1892, he founded a specialty and fine bakery. Five years later he supplied the Coburg ducal house with his products and was awarded the “Hofbäcker” award by Duke Alfred von Sachsen-Coburg and Gotha . In 1907 he was appointed purveyor to the court by Duchess Marie of Saxe-Coburg and Gotha , Grand Duchess of Russia. In the early 20th century, Wilhelm Feyler presented his products at the world exhibitions in Paris and Brussels , where the Schmätze were awarded gold medals and a cross of honor.
Manufacturing
First, a dough is made from honey and wheat flour . This then rests for several months in a dark, cool and dry place. After the dough has matured, it is warmed up and made into a firm dough by adding roasted hazelnuts , almonds, lemon peel , orange peel , honey and spices. Then 3 cm large cookies are formed from the finished dough and baked. A production step then follows with the gold cuties, in which the cuties are dipped in dark chocolate and decorated with gold leaf.
literature
- Hans E. Valentin: Pretzels . Kletzen Dampedei, Regensburg 1978, p. 34 .
- Gerhard Franz: Culinary forays through Franconia . Stuttgart 1990, p. 166 .
- Friederike Schmöe : Upper Franconia. 66 favorite spots and 11 breweries . Gmeiner-Verlag , Meßkirch 2012, ISBN 978-3-8392-3843-1 .
- Christiane Köglmaier-Horn, Wolfgang Protzner: Culina Franconiae, Volume 2. (= Contributions to Economic and Social History , No. 112.) Steiner, Stuttgart 2008, ISBN 978-3-515-09169-5 .
- Richard Dlouhy, Jörg Falkenberg: The economy in the Coburg border region . EC Baumann, Kulmbach 1982, ISBN 3-922091-05-9 .