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

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