King Syrup – a beloved mid-Atlantic staple that has been gracing breakfast tables for over a century.
But have you ever wondered where this delicious syrup is made? Is it still produced in Baltimore, the city where it was first created?
In this article, we’ll explore the history of King Syrup and its manufacturing process. From the heart of America’s Corn Belt to a renovated industrial space in Federal Hill, we’ll take a journey to discover where this iconic syrup is made today.
So, grab a stack of pancakes and let’s dive in!
Where Is King Syrup Manufactured?
King Syrup is manufactured in Grand Rapids, Michigan, in the heart of America’s Corn Belt. The syrup is made from the highest quality white and yellow variety corn, which is milled and cooked down to natural sugars. King Syrup uses a special process to ensure the highest quality syrup available. The syrup is specifically designed for baking and is boiled and blended to the desired consistency.
While King Syrup was originally produced in Baltimore by the Mangels-Herold Company in 1901, it is no longer made in the city. However, the former Mangels-Herold Co. headquarters at 1414 Key Highway in Federal Hill still stands as a strikingly renovated industrial space. The Planit agency has taken over much of the building, which was once used to produce King Syrup and a dark, rich molasses called Po-T-Rik.
Today, King Syrup is produced in small batches by hand for a truly authentic taste. The same recipes and techniques derived from the original family-owned business are still used, producing the same top-notch quality their customers have come to expect. This family-run business uses only the finest ingredients such as locally grown honey and high-quality sugar cane from traditional Caribbean sugar cane cooperatives.
The Origins Of King Syrup: A Brief History
King Syrup has a rich history dating back to the 1920s when it was first produced by the King’s Syrup Company in Newark, New Jersey. The recipe for King Syrup was developed in the 20s and has remained unchanged since then, using only the finest ingredients. Over the past century, King Syrup has been enjoyed by people all over the world, with a variety of delicious flavors such as original, cherry, and raspberry.
Originally produced by the Mangels-Herold Company in Baltimore in 1901, King Syrup was a mid-Atlantic combination of corn and sugar syrups. It was often used throughout the 20th century in the mid-Atlantic to make Shoo Fly pie, a Pennsylvania German dessert that’s like pecan pie without the pecans, with a spiced crumb topping. There was also a more molasses-y version called King Po-T-Rik that some folks put on biscuits.
Although King Syrup is no longer produced in Baltimore, its legacy lives on through the former Mangels-Herold Co. headquarters at 1414 Key Highway in Federal Hill. The building still stands as a strikingly renovated industrial space that once housed the production of King Syrup and Po-T-Rik.
Today, King Syrup is still made using the same recipe and techniques derived from the original family-owned business. It is now produced in Grand Rapids, Michigan, using only the highest quality corn milled and cooked down to natural sugars. The syrup is boiled and blended to the desired consistency for baking and is produced in small batches by hand for an authentic taste. With its long history of providing delicious syrup to happy customers, King Syrup still maintains the same level of quality and excellence as it did when it was established.
The Manufacturing Process: From Corn To Syrup
The manufacturing process for King Syrup starts with the highest quality white and yellow variety corn, which is sourced from the heart of America’s Corn Belt. The corn is then milled and cooked down to natural sugars in processing plants known as wet corn mills. These plants produce a variety of corn products, including corn syrup, corn oil, corn starch, dextrose, soap stock, animal feed, and several chemicals used in other industrial processes.
Once the initial stage corn syrup is produced, it is sent to the King Syrup manufacturing facility in Grand Rapids, Michigan. Here, the syrup undergoes a special process to ensure the highest quality syrup available. The syrup is specifically designed for baking and is boiled and blended to the desired consistency.
King Syrup prides itself on producing its syrup in small batches by hand for a truly authentic taste. The same recipes and techniques derived from the original family-owned business are still used to this day, producing the same top-notch quality their customers have come to expect. Only the finest ingredients are used in the production of King Syrup, such as locally grown honey and high-quality sugar cane from traditional Caribbean sugar cane cooperatives.
The Evolution Of King Syrup’s Production Facilities
King Syrup’s production facilities have evolved over time to ensure the highest quality product possible. The syrup was originally produced in Baltimore by the Mangels-Herold Company in 1901. The company recognized that the end-product of heating corn syrup was a golden brown thick, sweet result which became known as King Syrup. King Syrup was made and distributed from the Key Highway location until the building was converted to office, retail, and light industrial use.
Today, King Syrup is made in Grand Rapids, Michigan, using a special process to ensure the highest quality syrup available. The syrup is specifically designed for baking and is boiled and blended to the desired consistency. The company uses only the finest ingredients such as locally grown honey and high-quality sugar cane from traditional Caribbean sugar cane cooperatives.
The company has come a long way since its humble beginnings in Baltimore. The production facilities have evolved to keep up with the times and ensure that the product remains of the highest quality. The techniques derived from the original family-owned business are still used today, producing the same top-notch quality their customers have come to expect.
A Visit To King Syrup’s Modern-Day Factory
Visitors to King Syrup’s modern-day factory in Grand Rapids, Michigan, are in for a treat. The factory is a bustling hub of activity, where skilled workers carefully craft each batch of syrup by hand. The facility is clean and modern, with state-of-the-art equipment that ensures the highest quality product possible.
Upon arrival, visitors are greeted by the sweet aroma of cooking corn syrup. The factory’s tour guide walks guests through the entire production process, from milling the corn to bottling the finished product. Visitors can see firsthand how the syrup is boiled and blended to the perfect consistency, and how it is then bottled and labeled for shipment.
One of the most interesting aspects of the factory tour is seeing how King Syrup is made using traditional techniques that have been passed down through generations. The company takes pride in using only the finest ingredients, including locally sourced honey and high-quality sugar cane from traditional Caribbean sugar cane cooperatives.
After the tour, visitors can sample some of King Syrup’s delicious products. From classic pancake syrup to more unique flavors like maple bacon and cinnamon roll, there’s something for everyone to enjoy. Visitors can also purchase bottles of their favorite flavors to take home with them.
King Syrup’s Impact On Mid-Atlantic Cuisine And Culture
King Syrup has had a significant impact on mid-Atlantic cuisine and culture. The syrup was a staple in many households throughout the region, used on everything from pancakes to Shoo Fly pie. King Syrup was especially popular in Maryland, where it was commonly used in breakfast dishes like pancakes and sausage.
The syrup’s unique taste and texture set it apart from other syrups on the market. While other brands like Log Cabin and Mrs. Butterworths were popular in some households, King Syrup had a loyal following among those who grew up with it. Many people still remember the taste of King Syrup on their favorite childhood dishes, like pancakes served by their grandmothers.
The former Mangels-Herold Co. headquarters where King Syrup was once produced is now home to the Planit agency. The building’s history as a producer of King Syrup and Po-T-Rik is a reminder of the syrup’s impact on Baltimore’s culinary history.
Despite no longer being produced in Baltimore, King Syrup remains a beloved part of mid-Atlantic cuisine and culture. Its unique flavor and history continue to be celebrated by those who grew up with it and those who have discovered it more recently.
