Word of the day: Hagelslag (sprinkles)
So i have been meaning to mention the following... One of the strangest things to me, food-wise here, is putting sprinkles on bread and eating it as a sandwich. These are the same things we in the U.S. would put on cakes/cupcakes for decor. (Why? Where is the nutrition in that??)
And they have a huge section of the aisle in many of the stores! ...more than their fair share in my eyes! Those of you in the CPG world reading this, what do you think the velocities are? Margins? Does the shelf-space allotted really bring the retailers the big $$? Hmmm??
... Actually, the only other person I have ever seen do something similar in the U.S. was my neighbor in the dorm. She came home drunk one night, barged into my room demanding food. The only things we had were a loaf of bread, Hershey's choc syrup, and sprinkles. Well, she didn't care and made herself a sandwich of all 3. I thought it was gross and not normal. Well, low and behold, this is a common here. (*note: I don't think she was aware the Dutch did this either.)
Here is a little history...
In the Netherlands, chocolade hagelslag is used as a sandwich topping (similar to muisjes and vlokken); this is also common in Belgium and Indonesia, once a colony of the Netherlands.[11] These countries also use vruchtenhagel and anijshagel (made of sugar and fruit/anise-flavour respectively) on sandwiches (mainly at breakfast).
Dutch hagelslag (chocolate sprinkles) was first invented in 1936 by Gerard de Vries for Venz,[4] a Dutch company made popular by said treat. Hagelslag is used on bread. Most of the time butter is spread out so the hagelslag does not fall off. Several letters to Venz from a five-year-old boy, H. Bakker, asking for a chocolate bread topping, inspired and prompted de Vries' development of sprinkles.[citation needed] After much research and venture, de Vries and Venz created the first machine to produce the tiny cylindrical treats. They were named "Hagelslag" after their resemblance to a weather phenomenon prominent in the Netherlands, hail. Only hagelslag with a cacao percentage of more than 35 can bear the name chocolat hagelslag. If the percentage is under the 35%, it has to be called cacao fantasy hagelslag.
Till next time...
Sarah
And they have a huge section of the aisle in many of the stores! ...more than their fair share in my eyes! Those of you in the CPG world reading this, what do you think the velocities are? Margins? Does the shelf-space allotted really bring the retailers the big $$? Hmmm??
... Actually, the only other person I have ever seen do something similar in the U.S. was my neighbor in the dorm. She came home drunk one night, barged into my room demanding food. The only things we had were a loaf of bread, Hershey's choc syrup, and sprinkles. Well, she didn't care and made herself a sandwich of all 3. I thought it was gross and not normal. Well, low and behold, this is a common here. (*note: I don't think she was aware the Dutch did this either.)
Here is a little history...
In the Netherlands, chocolade hagelslag is used as a sandwich topping (similar to muisjes and vlokken); this is also common in Belgium and Indonesia, once a colony of the Netherlands.[11] These countries also use vruchtenhagel and anijshagel (made of sugar and fruit/anise-flavour respectively) on sandwiches (mainly at breakfast).
Dutch hagelslag (chocolate sprinkles) was first invented in 1936 by Gerard de Vries for Venz,[4] a Dutch company made popular by said treat. Hagelslag is used on bread. Most of the time butter is spread out so the hagelslag does not fall off. Several letters to Venz from a five-year-old boy, H. Bakker, asking for a chocolate bread topping, inspired and prompted de Vries' development of sprinkles.[citation needed] After much research and venture, de Vries and Venz created the first machine to produce the tiny cylindrical treats. They were named "Hagelslag" after their resemblance to a weather phenomenon prominent in the Netherlands, hail. Only hagelslag with a cacao percentage of more than 35 can bear the name chocolat hagelslag. If the percentage is under the 35%, it has to be called cacao fantasy hagelslag.
Till next time...
Sarah
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