Tuesday, December 18, 2007

Sugar confectionary

Sugar confectionery consists of products characterized by a high sugar content which is responsible for their stabilization. They may be classified as follows, based on the major ingredient used in their manufacture:

If Principle ingredient is sugar then the product types are, hard candies, boiling, Fondant. If sugar and non sugars, the product types are gum, pastilles, marshmallow, nougat, caramels, toffee.

While if the principle ingredient is cocoa powder, then product type is chocolate.

In general, most form of sugar confectionery have little or intrinsic flavor other than a sickly sweetness due to their high sugar content, but the characteristics flavor is almost entirely conferred by the added flavorings.

Some flavor results from change occurring during cooking but this has relatively little effect in the final profile as compared with that of the powerful flavorings usually employed in these products. The processing constraints which determine what flavorings may be used are so different within this product group that it is necessary to consider each separately.
*High boiled confectionery: hard candies, sugar boiling
*Low boiled confectionery: toffees, caramels
*Chewing gum
*Chocolate and chocolate confectionery

at
Labels: , , ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Technology and Processing
    Iodine is an essential element in human nutrition, primarily as a component of the thyroid hormone, thyroxine. This hormone plays a critical role in regula...
  • Shortnotes of History
    The evolution of business intelligence (BI) tools reflects the broader progress of computing technology and data management. In the 1970s and 1980s, early ...
  • Food Science and Human Nutrition
    *Nutritional Role of Protein* Protein accounts for about 10–15 percent of energy in human diets and is indispensable for life. It forms the structure of all...
  • Food Science Avenue
    Selenium, an essential trace element, plays a crucial role in various bodily functions, including antioxidant defense and thyroid hormone metabolism. Plant...