Different Confectionary products in Food Service Preservation

Different confectionary products

1. CONFECTIONERY

2. Food products containing a considerably high proportion of sugars may be classified under the general idea of “ confectionery” items . CONFECTIONERY

3. 3 groups of sugars mainly utilized for confectionary: 1. SUCROSE 2. CONFECTIONER’S LIQUID GLUCOSE 3. INVERT SUGAR

4. It is most known as table sugar, granulated sugar or just plain “sugar”. Scientifically, sucrose is a type of carbohydrate, a disaccharide made of equal parts of two monosaccharide: glucose and fructose. It is naturally found in various amount in plants like fruits, vegetables and nuts. 1. SUCROSE Glucose, one group of carbohydrates known as simple sugar, a major free sugar found in the blood of higher animals . Fructose , or fruit sugar, is a simple kenotic monosaccharide found in many plants, where it is often bounded to glucose to form the disaccharide sucrose .

5. 1. SUCROSE The main constituent (99.9%) of pure refined sugar is a disaccharide, which under specified conditions, is readily broken down into its simple sugars, dextrose and levulose . C 12 H 22 11 + H 2 0 heat acid C 6 H 12 kO 6 + C 6 H 12 O 6 Sucrose + water dextrose + levulose

6. 2. CONFECTIONER’S LIQUID GLUCOSE The world glucose actually refers to liquid glucose or corn syrup. This is different from medicinal glucose or dextrose, which crystalline and chemically pure. The component s of confectioners glucose are dextrose, maltose, dextrin and water. Generally, this is obtained from corn (maize) or from the hydrolysis of any starch source.

7. DEXTROSE - is a name of a simple sugar that is made from corn and chemically identical to glucose, or blood sugar. MALTOSE -is known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an a bond DEXTRIN -a group of low- molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. WATER - it is a medium for reaction, and also an active ingredient used to control reactions, food texture , and physical and biological behavior.

8. 2. CONFECTIONER’S LIQUID GLUCOSE A good liquid glucose is almost colorless, odorless and with a sweet taste. It has properties similar to invert sugar, which is that of hygroscopicity and the ability to prevent crystal information. The presence of invert sugar or excessive glucose in the formulation will result to a sticky candy that will not harden. Normal proportion of glucose in candy : 1 part of glucose to 4-5parts of sugars

9. 3. INVERT SUGAR A combination of almost equal proportions of dextrose and levulose . This type of sugar not only possesses the property of hygroscopicity the ability to absorb and retain moisture but it can also prevent formation of large crystals.

10. 3. INVERT SUGAR Thus, when mixed with a supersaturated sucrose solution, the invert sugar checks crystallization, performing the function of “doctoring” or “cutting the grain” or “greasing”. Its hygroscopic natures makes easier handling for paste work since it prevents rapid hardening of sugar paste.

11. General types of candies

12. H A R D C A N D Y This type includes those candies, which are hard and/ or brittle. Much force would be required to break them. Very often these types are sucked rather than chewed. The brittle types; however if successfully made become crisp and easy to break as in peanut brittle.

13. S F T C A N D Y Soft candies are chewable and very often soft enough to be simply broken down or cut by finger pressure alone. This type is different from hard candies because of the addition of other ingredients like butter, chocolate or milk or other fat sources that soften the sugar mixture and interface with large crystal formation.

14. S F T C A N D Y The stirring process allows the formation of fine crystals and thoroughly blending of ingredients, which are very much needed for smooth and tender candies. However, despite of these added ingredients the candy mixture still solidifies on cooling. Belonged to “crystalline type ”

15. A E R A T E D C A N D I E S Belonged to another candy type associated with the character of sponginess of fluffiness. Aeration implies incorporation of air into candy to make it light and fluffy.

16. J E L L I E S G U M S And M A R Z I P A S These compose another group of candies. While jellies and gums can belong to the soft-candy group in terms of end-product characteristics, their nature and method of manufacturer are quite different from the general type of soft candies .

17. J E L L I E S G U M S And M A R Z I P A S MARZIPANS JELLIES and GUMS Requires pectine and special type of gum Requires the addition of very finely prepared paste from nutmeats usually from ‘pili’ or almond.

18. Market forms For Candies

19. BUTTERSCOTCH is generally hard, almost translucent candy. It contains a large proportion of butter , an ingredient required to promote smoothness of feel and richness in flavor.

20. DIVINITY Is a light, airy, crystallin candy containing a large amount of egg white foam to which hot syrup has been added. This mixture is beaten until the desired stiffness.

21. FONDANT Is a crystalline candy, which is creamy and easly melts in the mounth. This is made by cooking s ucrose or sugar solution (80%) to 113ºc and cooling to 40ºc before beating.

22. FUDGE Is a hybrid confectionery, which is cross between a fondant and a caramel. It is grained product modified by the addition of cream, whole milk and dairy butter.

23. MARZIPANS Is a crystalline candy usually called “almond paste” or in the local scene it is associated with ‘pili or durian paste’.

24. nougat Is a chewy aerated candy made of honey and egg white and sometimes blended with chopped nuts.

25. oPERA Is a creamed candy containing a large amount of milk and cream.

26. brittle Is a hard, non-crystalline candy made by caramelization of sucrose at very high temperature. A common example is peanut brittle.

27. CARAMEL Is a smooth, chewy non-crystalline candy, which has a large amount of of molases or corn syrup, added to prevent crystallization.

28. taffy Is a light, purous non-crystalline candy. The sugar mixture is cooked to a higher temperature than that of caramels, then pulled when cool, to incorporate air.

29. LOLLIPOP Is a hard non-crystalline candy set on the tip of a short stick. It could came in varied sizes, colors, and shapes.

30. marshmallow Is a soft non-crystalline candy. It is made from syrup with cream of tartar, vinegar or lemon juice which helps prevent crystal formation.

31. Filled candy Is generally a hard candy where its center is fiiled with soft confections like jelly, gum, fruit preserves and the like. In some instances wines and liquors are used for fillings.

32. jelly Is a soft cohesive candy like gundrops. It usually contains starch or pectine for body.

33. panocha Is a rich, brown and creamy candy made with brown sugar and can be enriched by mixing with milk, coffee or water, or improved by mixing with a candied orange (or other fruit) peel, and nuts.

34. praline Is a candy made of caramelized brown cane or maple sugar mixed with pecan.

35. Approaches to Manufacture

36. Major Ingredients in Candies

37. Water The quality of water may somehow affect the quality of candy itself. Water impurities could cause cloudiness or the formation of unclear candies when a clear type is desired.

38. Acid Acid can play an important role in candy manufacture. It can affect the extent of stickiness, hardness and the speed of setting into the solid mass. It also has an effect on color, flavor and textural properties of candies.

39. Acid Acid in making candy is particularly important in the production of invert sugar desired as a ‘doctor’ in candying. Only from 6% to 15% invert sugar in fondant is sufficient to keep the crystal small.

40. Acid Citric Acid Occurs naturally in fruit, naturally citrus. Odorless, with strong acid taste Used in conjunction with appropriate flavor to impart fruity character Added late in processing to avoid over inversion and discoloration. Useful for effervescent product and beverage powders, jellies, oils and fats, and for food color retention.

41. Acid Citric Acid Is an acid salt of potassium acid tartrate, which also known as “doctor”.

42. Acid Occurs in wine lees Has acidic yet pleasant taste and can hydrolyze sugar (sucrose) into invert sugars (dextrose and levulose) Used in preference to other acids for producing inversion in boiled goods since it has a milder action. Do not only provide fortness to candies, they can also enhance flavors (i.e. cherry, lemon, lime). Cream of tartar

43. Acid tartaric Acid Tartaric acid is; From wine less Odorless and has strong acid taste Slightly less acidic than citric acid

44. Acid Good acidulant, more economical than citric acid since it imparts a stronger acidic taste. Less tart and bitter. malic Acid

45. Acid fumaric Acid Improves gel strength of gelatin dessert and extends shelf life of dessert powders. Prevent rancidity in butter, cheese, powdered milk and nuts.

46. Other ingredients emulsifier binders Oils and glycerin fats Milk and milk product Food coloring flavoring

47. General consideration in Candy Making

48. Non-crystalline Candy Boiling process actually allows for evaporation of water to take place, making the solution more concentrated. The syrup density increase as boiling is continued. The syrup temperature becomes higher than the boiling point of water.

49. Non-crystalline Candy When cooled, a non-crystalline candy will set into a solid mass. The extent of hardness will be dependent on whatever other ingredients were added. If crystal formation had been successfully prevented, the non-crystalline candy will be smooth to the tongue and no ‘grainy’ feel will be observed.

50. Crystalline Candy To obtain large transparent crystals, its formation could be started by simply inserting a twine into a hot supersaturated sugar solution. Allow the solution to remain undisturbed for several hours or until it cools to room temperature. If this solution is disturbed or stirred while cooling, more crystals would form quicker. However, this would be small but not transparent.

51. Table 6.5 Comparative proportion of Ingredients in Candies . Kinds of Candies Sugar (cup) Corn syrup Water ( cup ) Butter or shortening Other ingredients Crystalline: Fondant 1 1 tbsp 1∕2 1∕6 tbsp cream of tartar Fudge 1 1 tbsp 1 tbsp 1∕2 cup milk Divinity 1 2 tbsp 1∕2 1 egg white Penuche 1 (white) 2 tbsp 2 tbsp 1 cup cream 1 (brown) 1∕2 cup nuts

52. Kinds of Candies Sugar (cup) Corn syrup Water ( cup ) Butter or shortening Other ingredients Amorphous or non-Crystalline: Caramel 1 1 1 cup 1∕2 1 cup cream or evaporated milk Taffy 1 1 1∕4 cup 1∕3 1 tbsp Lollipop 1 1 1∕3 cup 1∕2 Brittles 1 (white) 1∕3 cup 1∕4 cup 2 cups nuts 1∕2 baking soda Marshmallow 1 (brown) 1 tbsp 1∕4 1 tbsp gelatin Butterscotch 1 (white) 2 tbsp 1∕4 1 tbsp vinegar 1∕2 (brown) Toffee 1 1 tbsp 1∕4 3∕4 cup

53. Terms used to define the end point of syrup consistency for a given candy - Is a description of a syrup stage in cooling when the syrup temperature is about 230 degree F to 110 degree C. as the term aptly describes, the syrup spins a two-inch thread when a spoon dipped into the syrup is lifted. Thread

54. -is a stage when a syrup forms a hot ball when dropped into a glass of ice-cold water and flattens when lifted from the water. At this point, the syrup is expected to be within 235-240 degree F or 112-115 degree C. Softball Terms used to define the end point of syrup consistency for a given candy

55. Firm ball -is a stage when a syrup forms a firm ball when dropped into a glass of ice-cold water. It does not flatten when lifted from the water. The expected syrup temperature at this stage is 245-265 degree F or 118-130 degree C. Terms used to define the end point of syrup consistency for a given candy

56. Hard ball -is a syrup stage when a definite ball remains hard enough to hold its shape when dropped into a glass of ice-cold water. This corresponds to a boiling syrup temperature of 250-265 degree F or 121 to 130 degree C, which is the end point of candies like divinity, marshmallows, nougat and taffy. Terms used to define the end point of syrup consistency for a given candy

57. Terms used to define the end point of syrup consistency for a given candy Soft crack - Is a stage where the syrup separates into threads, which are hard but not brittle when dropped into ice-cold water. This corresponds to a boiling temperature of 270-290 degree F or 132-140 degree C, which is the end point of candies like butterscotch and certain taffles .

58. Terms used to define the end point of syrup consistency for a given candy Hard crack -is a syrup stage where the syrup is almost solid . It separates into hard and brittle threads when dropped into ice-cold water. This stage corresponds to a boiling temperature of 300-310 degree F or 149-54 degree C.

59. Q U A L I T Y C O N T R O L O S R P I N T E

60. C Role of Temperature - The thermometer is one of the most essential items in making candy. P O I N T E R S Under cooking is a situation when the specific temperature is not reached, in which case, the solution will not harden. Over-cooking is a stage when the temperature reaches above the specified range.

61. C Role of Temperature 3. When beating is called for, make sure that one follows the temperature required before beating starts. 4. For clear, non-crystalline candies, do not bat the mixture. 5. Cool and ready-to-serve candies should be kept in airtight containers which do not have natural production from the elements.

62. C Table 6.6 Temperature and test for syrup and candies. Product Final temperature test of doneness Description of test ◦F ◦c Syrup 230-234 110-112 Thread Syrup spins a 2-in thread when dropped from fork or spoon. Fondant 234-240 112-115 Soft ball When dropped into very cold water, syrup forms a soft ball that flatten on removal from water. Fudge Panocha

63. C Product Final temperature test of done- ness Description of test ◦F ◦c Caramel 244-248 118-120 Firm ball When dropped into very cold water, syrup forms a firm ball that does not flatten or removal from water. Divinity 250-256 121-130 Hard ball When dropped into very cold water, syrup forms a ball that is hard enough to hold its shape, yet plastic Butterscotch 270-290 132-143 Soft crack When dropped into very cold water, syrups separates into treads that are hard but not brittle. Brittle 300-310 149-154 Hard crack When dropped into very cold water, syrup separates into threads that are hard and brittle. Glace Barley sugar 320 160 Clear liquid Sugar liquifies Caramel 338 170 Brown liquid liquid becomes brown

64. Need for Adequate packaging Adequate packaging becomes essential for product protection. Packaging is also important for purpose of product presentation.

65. C PROCESSING OF FILLED CANDIES COOKING OF THE SHELL COOKING OF CANDY MASS KNEADING COATING AND FILLING MACHINE

66. C QUALITY ASSURANCE AND FOOD SAFETY OF SUGAR CANE JUICE Receiving of sugar cane items Storage and transformation grading and sorting Washing and sanitizing Blanching Peeling and size production Squeezing Packaging and labelling (CCP) Pasteurization Sieving and mixing ingredients (CCP) Figure 6.14 Process flow of sugar can juice manufacture with critical control points

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