6 - SWEET CONFECTIONERY.pdf

# Confectionery ingredients and sweeteners Confectionery ingredients, particularly sweeteners, play a crucial role in shaping the textural properties and shelf stability of confections [7](#page=7). ### 1.1 Overview of confectionery ingredients Confectionery formulations utilize a wide array of ingredients to achieve desired characteristics. These include [5](#page=5): * **Sweeteners:** Sugars, brown sugar, liquid sucrose, invert sugar, corn syrup, and honey [5](#page=5). * **Milk & milk products:** Fresh liquid forms like cream, skimmed milk, and buttermilk, as well as dried products such as whole milk, nonfat milk, lactose, and sodium caseinate [5](#page=5). * **Fats & Oils:** Including cocoa butter, peanut oil, cottonseed oil, and linolenic acid fats [5](#page=5). * **Coating agents:** Such as cocoa butter, and various vegetable fats [5](#page=5). * **Starches** [5](#page=5). * **Colloids:** Pectins, gelatine, soy protein, locust bean gum, lecithin, and egg albumin [6](#page=6). * **Cocoa & Chocolate:** Including cocoa beans, cocoa butter, cocoa powder, and chocolate liquors [6](#page=6). * **Miscellaneous ingredients:** Such as nuts (Brazil nuts, cashews, almonds, pecans, walnuts), candied fruits and peels, and colorings (natural and synthetic food colors) [6](#page=6). ### 1.2 The role of sweeteners Sweeteners are fundamental in confectionery production for several key functions [7](#page=7): * They produce desirable body and texture [7](#page=7). * They prevent graining, a common issue where sugar crystals become noticeable [7](#page=7). * They prolong the shelf life of the confection [7](#page=7). * Combinations of various sweeteners are often employed to achieve specific results [7](#page=7). ### 1.3 General types of sweeteners A variety of sweeteners are used in confectionery, each with unique chemical compositions and functional properties. These include [8](#page=8) [9](#page=9): #### 1.3.1 Monosaccharides and Disaccharides * **Sucrose:** A common disaccharide, which is table sugar [8](#page=8). * **Dextrose:** A monosaccharide, also known as glucose [8](#page=8). * **Lactose:** A disaccharide composed of dextrose and galactose [8](#page=8). * **Maltose:** A disaccharide consisting of two dextrose units [9](#page=9). #### 1.3.2 Sugar Syrups and Mixtures * **Invert sugar:** A mixture of simple sugars, specifically levulose (fructose), dextrose, and sucrose. It is produced by the hydrolysis of sucrose [8](#page=8). * **Corn (glucose) syrup:** A mixture of dextrose and its polymers [8](#page=8). * **Dextrose-levulose syrups:** These are dextrose solutions that are rich in levulose [9](#page=9). * **Molasses:** A complex mixture containing levulose, dextrose, and sucrose. It is a byproduct of sugar refining [9](#page=9). * **Maple Syrup:** Composed of levulose, dextrose, and syrup components [9](#page=9). * **Honey:** A natural sweetener composed of levulose, dextrose, syrup, and invert sugars [9](#page=9). #### 1.3.3 Non-nutritive sweeteners * **Non-nutritive sweeteners:** These are sweeteners that have no calorific value. They are often used in sugar-free or low-calorie confectionery products [9](#page=9). > **Tip:** Understanding the chemical structure and properties of each sweetener is crucial for predicting its impact on the final confectionery product, from sweetness profile to crystallization behavior and moisture retention [7](#page=7) [8](#page=8) [9](#page=9). --- # Classification and sugar crystallization in confectionery Confectionery products are primarily classified based on the state of sugar crystallization, which dictates their texture and appearance [10](#page=10). ### 2.1 Classification of confectionery Confectionery can be broadly categorized into two main types based on the sugar's physical state: * **Crystalline confectionery:** These products contain sugar crystals [14](#page=14). * **Non-crystalline (amorphous) confectionery:** These products exist in a non-crystalline state, often referred to as a glass [10](#page=10) [12](#page=12) [14](#page=14). ### 2.2 Sugar crystallization Sugar crystallization is a fundamental process in confectionery manufacturing where sugar crystals melt during heating and then recrystallize upon cooling a supersaturated solution. The characteristics of the crystals that form are influenced by several factors [11](#page=11): * Boiling and cooling temperatures [11](#page=11). * The degree of agitation during the process [11](#page=11). * The presence of other ingredients, such as stabilizers and fats [11](#page=11). * The pH of the sugar solution [11](#page=11). Sugar crystals can vary in size, ranging from very fine to quite coarse [12](#page=12). > **Tip:** For many confectionery products, maintaining a non-crystalline state is crucial for achieving the desired texture and appearance [12](#page=12). #### 2.2.1 The role of existing crystals If a supersaturated sugar solution is boiled but not all existing sugar crystals are allowed to dissolve or melt, these undissolved crystals can act as nuclei or seeding sites. These sites promote the formation and growth of new crystals. This phenomenon is undesirable in the production of hard candies, which are intended to be amorphous and glass-like. Uncontrolled recrystallization in these products can lead to a grainy mouthfeel and/or a cloudy appearance [17](#page=17). > **Example:** Hard candy, such as lollipops or clear boiled sweets, is designed to be smooth and transparent. If sugar recrystallization occurs during cooling, the candy will become opaque and have a rough texture, negatively impacting its quality. In contrast, products like fudge or fondant rely on controlled crystallization to achieve their characteristic smooth, creamy texture [10](#page=10) [12](#page=12) [14](#page=14) [17](#page=17). --- # Manufacturing processes for hard candy and toffees This section details the manufacturing processes for hard candies and toffees, covering their core ingredients, critical boiling temperatures, and procedural steps [19](#page=19). ### 3.1 Sugar boiling principles The success of confectionery manufacturing relies heavily on the precise boiling of sugar. Strict adherence to weighing and measuring sugar quantities is essential. The amount of water used significantly impacts the final product: insufficient water can lead to sugar crystallization, while too much water can cause the syrup to tint yellow and lose desirable properties [19](#page=19). #### 3.1.1 Boiling temperatures of sugar solutions The temperature of a sugar solution increases with its sucrose concentration. For example, a 10% sucrose solution boils at approximately 100.4 ˚C, while a 90.8% solution boils at 130.0 ˚C [20](#page=20). | % of Sucrose | Temperature (˚C) | |--------------|-------------------| | 10 | 100.4 | | 20 | 100.6 | | 30 | 101.0 | | 40 | 101.5 | | 50 | 102.0 | | 60 | 103.0 | | 70 | 106.5 | | 80 | 112.0 | | 90.8 | 130.0 | #### 3.1.2 Manual testing of sugar syrup consistency Manual methods can be used to test the consistency of sugar syrup at various stages of boiling. These tests involve dipping fingers and thumbs into the syrup and observing how it behaves upon separation [23](#page=23) [24](#page=24) [25](#page=25) [27](#page=27) [28](#page=28). ##### 3.1.2.1 Thin syrup tests * **Small thread:** Dipping the tip of the finger and thumb into the syrup, then separating them. If a thin string, like a fine hair, is drawn out a little distance before breaking and resolving on the thumb and finger, it indicates a small thread stage [24](#page=24). * **Large thread:** When the syrup forms a thicker and larger string when treated as above [24](#page=24). * **Little pearl:** The finger can be extended to break nearly the distance the finger may be opened [24](#page=24). * **Large pearl:** The finger can be separated from the thumb to the greatest extent before the thread will break [24](#page=24). ##### 3.1.2.2 Thick syrup tests * **Blow:** A skimmer is dipped into the syrup. After drawing it out, it is shaken over the pan, and air is blown through the holes. Small bubbles or air bladders are observed on the other side [25](#page=25). * **Feather:** The bubbles formed are larger and stronger. When given a sudden jerk to throw away the sugar, it will hang the skimmer in a fine long thread [25](#page=25). ##### 3.1.2.3 Crystallization syrup tests The terms 'ball', 'crack', and 'caramel' describe the syrup's consistency as it grains out on evaporation, often influenced by agitation [26](#page=26). * **Ball (115.5 ˚C):** A rod is dipped into cold water, then into the syrup, and quickly back into water. The adhered sugar is removed and rolled between the fingers and thumb in water. If a ball is formed, the syrup's strength is known as 'ball' [27](#page=27). * **Large Ball:** If a large ball forms and adheres strongly to the teeth when bitten hard [27](#page=27). * **Crack (122 ˚C):** The syrup is treated as for the 'ball' test but held in water for a few more times. It is then pressed between the fingers and thumb. If it breaks short and crisp with a slight noise, it's termed 'crack' [28](#page=28). * **Caramel (127 ˚C):** If the sugar assumes a beautiful yellow color and snaps like glass, it has attained the state of 'caramel' [28](#page=28). ### 3.2 Hard candy manufacturing Hard candies are highly saturated, supercooled sugar solutions containing less than 1% moisture. They are formulated to resist moisture absorption and to possess varying degrees of sweetness, density, and texture. The typical boiling temperature range is between 270 ˚F and 310 ˚F (approximately 132 ˚C to 154 ˚C). After boiling, the mass should be allowed to cool without jarring or stirring [30](#page=30). #### 3.2.1 Clear hard candy Clear hard candies, such as lollipops and clear toys, are examples of this type of confectionery [31](#page=31). ##### 3.2.1.1 Ingredients for clear hard candy * Sugar (350 g) * Corn syrup (150 g) * Water (200 ml) * Citric acid * Flavor * Color ##### 3.2.1.2 Procedure for clear hard candy 1. Slabs, molds, or toy molds must be well-greased with mineral oil before pouring [32](#page=32). 2. Pour the sugar, water, and corn syrup mixture into a pan and cook to 300 ˚F (approximately 149 ˚C) [32](#page=32). 3. Add sugar to water, followed by corn syrup, and cook the mixture while stirring [32](#page=32). 4. Wipe down the sides of the pan, then add citric acid and flavor [32](#page=32). 5. Stir until the flavoring is well distributed, but avoid over-stirring [32](#page=32). 6. Add color and stir until evenly distributed [32](#page=32). 7. Pour the mixture at once onto the greased slab, into lollipop molds, or clear toy molds [32](#page=32). ### 3.3 Toffees manufacturing Toffees are a type of confectionery typically made from sugar, water, cream of tartar, and butter. For less expensive toffees, butter may be substituted with other fats [35](#page=35). #### 3.3.1 Typical toffee process The usual process involves boiling sugar and water in a pan to the hard ball stage. During the boiling of the syrup, it should reach the soft ball stage before milk is added. The pan is then removed from the heat. Once the mass cools, butter and other flavoring ingredients are incorporated [35](#page=35). #### 3.3.2 Ingredients for toffees * Sugar (2 lbs) * Milk (1 pint) * Glucose (6 oz) * Fresh Butter (3 oz) * Flavorings (small amount) #### 3.3.3 Procedure for toffees 1. Boil sugar and milk in a steam pan, washing down the sides of the pan with a wet brush from time to time to prevent crystallization [37](#page=37). 2. Add glucose and butter, and continue boiling to the hard ball stage (265 ˚F, approximately 129 ˚C) [37](#page=37). 3. The flavoring agent is mixed thoroughly with the batch [37](#page=37). 4. Pour the mixture onto a cooling table, cut into desired shapes, and wrap using good quality packaging materials [37](#page=37). --- # Fondant manufacturing and tips Fondants, also known as cream sugar, are manufactured through a process involving blending, cooking, beating, and mixing, resulting in a confectionery with a creamy texture due to a controlled crystalline structure [43](#page=43). ### 4.1 Composition and variations Fondants are primarily composed of sucrose, dextrose, corn syrup, levulose, maltose/dextrins, and water, which are boiled to a predetermined temperature. The final consistency, ranging from short to tough, is determined by the ratio of sugars used in the composition. Modified fondants can be created by incorporating whole milk, cream, dairy butter, or non-fat milk, and can also include added color and flavor. A finished cream fondant typically contains a minimum of 80% sugar and 20% invert and corn sugar, along with moisture content [40](#page=40) [43](#page=43). ### 4.2 Manufacturing procedure The manufacturing process for fondant follows a specific set of steps: 1. **Dissolving and adding corn syrup:** Dissolve the sugar in water by heating, then add the corn syrup [42](#page=42). 2. **Cooking:** Cook the mixture to 238 degrees Fahrenheit (238 ˚F), taking care to use a wet brush to manage any sugar crystals that may form on the sides of the pan during cooking [42](#page=42). 3. **Cooling:** Pour the cooked mixture onto a cold table and cool it down to approximately 130 degrees Fahrenheit (130 ˚F) [42](#page=42). 4. **Beating and creaming:** Once cooled to the creaming temperature, use a scraper to work the fondant by scraping and beating it. This process should continue until the fondant becomes creamy, which may take about 10-20 minutes, during which the syrup will become cloudy [42](#page=42). > **Tip:** Ensuring that no grains of sugar are left in the batch is crucial for a smooth fondant [43](#page=43). ### 4.3 Key principles for achieving desired texture The manufacturing of fondant involves blending, cooking, beating, and mixing. The core process involves dissolving sugar, invert sugar, or corn syrup in water, cooking the resulting syrup to a temperature between 238 and 246 degrees Fahrenheit (238 to 246 ˚F), and then cooling it immediately [43](#page=43). > **Tip:** Cooling the cooked batch to the correct creaming temperature is a critical step [43](#page=43). The size of the sugar crystals in the final fondant is directly influenced by the processing conditions: * **Creaming temperature:** A higher creaming temperature will result in a coarser crystal structure [43](#page=43). * **Cooling rate:** A slower cooling rate leads to larger crystals after the creaming process [43](#page=43). #### 4.3.1 Ingredient examples A basic recipe for fondant includes the following ingredients: * Sugar: 1000 grams (1000 g) [41](#page=41). * Water: 300 milliliters (300 ml) [41](#page=41). * Corn Syrup: 175 grams (175 g) [41](#page=41). --- ## Common mistakes to avoid - Review all topics thoroughly before exams - Pay attention to formulas and key definitions - Practice with examples provided in each section - Don't memorize without understanding the underlying concepts

| Term | Definition | |------|------------| | Confectionery | A broad category of food products whose primary ingredient is sugar. This includes candies, chocolates, and other sweet treats. | | Sweeteners | Ingredients that provide sweetness to confectionery. These can range from simple sugars like sucrose to complex syrups and non-nutritive alternatives. | | Sucrose | A common disaccharide sugar composed of glucose and fructose, widely used as a primary sweetener in confectionery. | | Invert Sugar | A mixture of glucose and fructose resulting from the hydrolysis of sucrose. It is sweeter than sucrose and less prone to crystallization, contributing to a smoother texture. | | Corn Syrup (Glucose Syrup) | A liquid sweetener derived from corn starch, consisting of glucose and its polymers. It is used to control crystallization, increase viscosity, and add sweetness. | | Lactose | A disaccharide sugar found in milk, composed of glucose and galactose. It has a lower sweetness and solubility compared to sucrose and can contribute to a grainy texture if not managed properly. | | Fat and Oils | Ingredients like cocoa butter, butter, and vegetable fats used in confectionery to provide richness, improve texture, and act as carriers for flavors. | | Colloids | Substances like gelatine, pectins, and lecithins that can form gels or stabilize emulsions. They are used in confectionery to create desired textures, such as chewiness or smoothness. | | Cocoa Butter | The natural fat extracted from cocoa beans, known for its distinct melting properties and crucial for the texture and snap of chocolate. | | Sugar Crystallization | The process by which sugar molecules arrange themselves into an ordered, solid crystalline structure. This is a critical factor in the texture of many confections. | | Amorphous State (Glass) | A non-crystalline state where sugar molecules are disordered. Many confections, like hard candy, are designed to remain in this glassy state to achieve smoothness. | | Supersaturated Solution | A solution that contains more dissolved solute (sugar) than a saturated solution can hold at a given temperature. These solutions are unstable and prone to crystallization upon cooling or agitation. | | Nuclei or Seeding Sites | Small particles or existing crystals within a supersaturated solution that encourage the formation and growth of new crystals. This is often undesirable in smooth confections. | | Hard Ball Stage | A stage in sugar syrup testing, typically around $115.5^\circ C$ ($239.9^\circ F$), where a small amount of syrup dropped into cold water forms a firm but pliable ball. | | Crack Stage | A stage in sugar syrup testing, usually around $122^\circ C$ ($251.6^\circ F$), where a drop of syrup in cold water becomes hard and brittle, breaking cleanly. | | Caramel Stage | The stage in sugar syrup processing, around $127^\circ C$ ($260.6^\circ F$), where the sugar syrup turns brown and becomes brittle, resembling glass when cooled. | | Hard Candy | A type of confectionery characterized by its very low moisture content (less than 1%) and a hard, glassy, non-crystalline structure. | | Toffee | A type of chewy confectionery typically made from sugar, butter, and milk, boiled to the hard ball stage and then cooled. | | Fondant | A confection made from a sugar syrup that is cooked, cooled, and then agitated to produce fine sugar crystals. It forms a smooth, creamy paste used as a filling or coating. | | Saccharometer | An instrument used to measure the sugar concentration or density of a liquid, calibrated in degrees Baumé, which correlates to sugar content. | | Sugar Thermometer | A thermometer specifically designed to measure the high temperatures reached during sugar boiling for confectionery making, often marked with stages like soft ball, hard ball, and crack. |