confectionary ingredients session 5

chocolates

candy covered with chocolates

confection

 Candy or sweet food items made from sugar and carbohydrates

confectionery

The art of making confections

sugar

• Flavor enhancement

• Acts as preservatives

• Doctoring agents to prevent crystallization

• humectants

• Bulking agents to restore properties of sugar

• Source of crystallization for various processes

bulking agent

use diff sugar to reduce sweetness and keep sugar solid

humectant

• retain moisture

• ex invert sugar ( hydroscopic)

• 110 sweetness

crystallization

fudge/fondant

Sucrose

• 100 %

• Comes from sugar cane or sugar beets

• Tends to crystallize at high concentrations

• Available in various crystal sizes, including powdered forms

molasses

• A by-product of sugar refining

• Adds unique flavor and browning properties during cooking

brown sugar

• Made by adding molasses back to fully refined sugar

• Turbinado sugar is less refined and retains more molasses flavor

invert sugar

• Created by splitting sucrose into fructose and dextrose

• Sweeter than regular sugar and helps prevent crystallization

glucose

• 60-70%

• sourced from hydrolyzed starch; widely used in confectionery

• Commonly available in varying dextrose equivalence (DE) ratings

honey

• Contains a carbohydrate profile similar to invert sugar

• Color and flavor are from nectar

• Used primarily for flavor in confections

maple syrup

• roduced from the sap of sugar maple trees

• Flavor and color are influenced by several natural factors

sweetness chart

• 180 fructose

• 120 honey

• 100 sucrose

• 60-70 glucose

• 70 dextrose

• 60 sorbitol

• 40 lactose

mixing sugar =

increase shelf life

glucose and corn syrup

interchangeable

Fats in Confectionery

butter, lard and oils

Cocoa Butter:

• Natural fat from cocoa beans, expensive 

• has a narrow melting range

• polymorphism

• Butter

• Adds flavor and texture, 

• contains water-in-fat emulsion

• Helps prevent bloom in chocolate when used thoughtfully

• Butter + cocoa butter = low melting point

• milk protein in butter = emulsifies better

lauric fats

tropical fats like coconut and palm kernel oil; often used in confections

coconut oil

used in confectioners

eutectic fat frml

lauric and cocoa butter

low melting point

nice mouthfeel

2 types of oils

veg seeds and tropical

tropical oils

-usually solid at rt

-higher flash point

corn syrup

more water in grocery stores

fresh dairy

• High fat and water content 

• Offers superior flavor

•  requires refrigeration 

• expensive

•  for making ganache

lower water activity means

high shelf life

Cultured dairy products

( cheese, yogurt and sourcream)

• have little use in confectionary due to curdling when heated

evap and condensed

• lower in water content

• Well-suited for cooking, particularly in sugar confections( caramel and fudge) 

artificial flavorings are made from

petroleum

acid

offset sweetness

fat soluble

for coloring cocoa butter/choco

water soluble

for hard candy

nuts

• allergy/rancid

• roasting improves flavor but shortens shelf life bcoz it exposes to oxidization

water

 crucial role as solvent for sugars and in reactions like Maillard browning

free water

• Chemically unbound water that limits shelf life

• solvent

Bound Water

• Chemically bound to sugar, does not limit shelf life

total water

• firmness and is managed through cooking to concentrate sugar.