If you purchase a report that is updated in the next 60 days , we will send you the new edition and data extract FREE! The main innovation trend in chocolate confectionery in is towards making existing chocolate confectionery healthier. This is a response to the smart snacking trend that is gaining traction in the country where many consumers are choosing snacks that are beneficial to their health. The health trend has also stimulated the launch of bite size products in chocolate confectionery, especially countlines, chocolate pouches and bags, and chocolate with toys. This strategy has been implemented to meet the growing consumer interest in reducing sugar intake.
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Confectionery is the art of making confections , which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult.
Bakers' confectionery, also called flour confections , includes principally sweet pastries, cakes, and similar baked goods. Sugar confectionery includes candies usually called sweets in British English , candied nuts, chocolates, chewing gum, bubble gum, pastillage , and other confections that are made primarily of sugar.
In some cases, chocolate confections confections made of chocolate are treated as a separate category, as are sugar-free versions of sugar confections. The confectionery industry also includes specialized training schools and extensive historical records. Before sugar was readily available in the ancient western world, confectionery was based on honey. They adopted and then spread sugar and sugarcane agriculture.
In the early history of sugar usage in Europe, it was initially the apothecary who had the most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were the precursors of barley sugar and modern cough drops. In , the Earl of Derby paid "two shillings for two pounds of penydes.
As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar.
By the 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner, who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts.
An early medieval Latin name for an apothecary was confectionarius , and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. Confections are defined by the presence of sweeteners.
These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints. The most common sweetener for home cooking is table sugar , which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar , which is sweeter and is also a common commercial ingredient.
Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch.
These sweeteners include all types of corn syrup. Bakers' confectionery includes sweet baked goods, especially those that are served for the dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes , sweet pastries , doughnuts , scones , and cookies.
Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen fruit cake , or the even older king cake , were rich yeast breads. The variety of styles and presentations extends from simple to elaborate.
Major categories include butter cakes , tortes , and foam cakes. Confusingly, some desserts that have the word cake in their names, such as cheesecake , are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else.
Korean rainbow rice cake is for celebrations. European spit cakes are baked around a metal cylinder. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to the finished confection.
Pastries can be elaborately decorated, or they can be plain dough. Empty shells made with puff pastry can be filled with fruit or cream. Pie is made from a pie crust and a sweet filling. Strudel is made with phyllo pastry. Oliebollen and similar doughnuts are fried in hot fat. Apple fritter with powdered sugar. Scones and related sweet quick breads , such as bannock , are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake.
Cookies are small, sweet baked treats. They originated as small cakes, and some traditional cookies have a soft, cake-like texture. Others are crisp or hard. Thin wafer cookies such as pizzelle have been made since the Middle Ages. Spicy lebkuchen are a Christmas treat in Germany. Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food.
This includes sugar candies , chocolates , candied fruits and nuts, chewing gum , and sometimes ice cream. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. In the US, a chocolate-coated candy bar e. Snickers would be called a candy bar , in Britain more likely a chocolate bar than unspecifically a sweet.
The United Nations' International Standard Industrial Classification of All Economic Activities ISIC scheme revision 4 classifies both chocolate and sugar confectionery as ISIC , which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper caramels, cachous, nougats, fondant, white chocolate , chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles.
In the United States, the North American Industry Classification System NAICS splits sugar confectionery across three categories: National industry code for all non-chocolate confectionery manufacturing, for chocolate and confectionery manufacturing from cacao beans, and national industry for confectionery manufacturing from purchased chocolate.
Sugar confectionery items include candies, lollipops , candy bars , chocolate , cotton candy , and other sweet items of snack food. Some of the categories and types of sugar confectionery include the following: .
Shelf life is largely determined by the amount of water present in the candy and the storage conditions. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions.
Candies spoil more quickly if they have different amounts of water in different parts of the candy for example, a candy that combines marshmallow and nougat , or if they are stored in high-moisture environments. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process.
Both bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as a wedding cake , birthday cake or Halloween. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy.
Transportable confections like fudges and tablet may be purchased as souvenirs. Generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods , although some confections, especially fried doughs and chocolate, are high-fat foods.
Many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for military use as a high-density food energy source. Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy , are defined in US law as foods of minimal nutritional value.
Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead , have been restricted to 1 ppm in the US. There is no specific maximum in the EU.
Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out the use of these colorants, especially for products marketed to children. From Wikipedia, the free encyclopedia. For the racehorse, see Sweetmeat horse. Not to be confused with Sweetbread.
Prepared foods made with a large amount of sugar or other carbohydrates. See also: List of cakes , List of cookies , List of doughnut varieties , and List of pastries. Welsh cakes are cooked on a griddle. Choux pastry. Further information: List of candies. Food portal. The Oxford Companion to Food.
Oxford University Press. Dictionary of Food Science and Technology 2nd ed. Chichester, U. The Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry. Historic Food. Sugar: A Bitterweet History.
India: Asia Pacific Business Press. A History of Food. New Jersey: Wiley-Blackwell. Food and Agriculture Organization, United Nations.
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Ingredients for the Confectionery Industry
Candies are a sugary delight. From sweets to marshmallows and gum drops, candy is popular all around the world. Create products in exciting flavors to keep your customers on their toes and dip into the better-for-you market with new candy recipes. Keep consumers engaged with new product ideas and innovative candy recipes. Our equipment will allow you to produce a variety of candies and sugar masses. With the right cooking system, you can even produce candies with milk and fruit juice on the same plant.
Invalid Email. Invalid contact no. Special Symbols Not Allowed. Invalid Security Code. Confectionery market comprises array of food products such as chocolates, raw pastes, and various sugar-based products.SEE VIDEO BY TOPIC: Role of ingredients used in confectionery industry
Americans—and just about everyone else—love candy. In , candy and gum ranked third among the top ten food categories and first among all snack categories in terms of total dollar sales. New products are always appearing on the market, but is there anything new in the technology of candy processing? I posed that question to a number of experts in confectionery processing. Here are their responses. One of the latest developments in the industry, he said, is proliferation of hard candy produced by the depositing process rather than the traditional die-forming process. This has enabled the production of products containing higher levels of dairy products than ever before, at least in the United States. One of the reasons is that the dairy fats are not expressed from the cooked product in the depositing process, whereas they tend to be in die forming.
MasoSine positive displacement pumps are being used by specialist chocolate and confectionery manufacturers to overcome difficult production challenges including:. Watson-Marlow pumps make changing flavor, colorant or additives into a quick and simple task; simply change the pump tube. This ensures product quality and consistency throughout the production process.
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Confectionery in Malaysia
The confectionery industry consists of three segments; chocolate confectionery, sweets and candy products, as well as gum products. For the sweet and candy producers, this means a lot of competition and increases the value of customer loyalty. In order to build a trusted food brand and gain more loyal customers retailers and consumers , it is important to make sure that you consistently deliver safe and high-quality products. This can be achieved with X-ray inspection systems. Do you want to learn how to successfully implement inspection systems into your production line? Download our new eBook How to Get the Best Value from a CCP in Food Production and you will know what needs to be considered when choosing a quality control system and how food producers can guarantee the best inspection results!
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Confectionery is sold through one of the broadest spectrums of retail channels of any food product. Confectionary sales typically peak at holidays, including Christmas, Hanukkah, Valentine's Day, Easter, and Halloween, and confections are historically welcome as gifts and popular as self-indulgences. As a result, MarketResearch. Show More
Are you looking for promising new confectionery products? Do you want to exploit the opportunities of growing markets abroad or add reduced-sugar fruit gums made from natural ingredients to your portfolio?