4. Formulations and manufacturing technologies
When it comes to making confectionery, the first question that springs to mind concerns the factors that contribute to success or failure in the manufacturing process. Without claiming to list all these elements in an exhaustive and tedious manner, we can nevertheless set out the fundamental principles that every confectioner must master perfectly before embarking on the confectionery business:
Syrup composition influences viscosity, type of process, product texture and risk of recrystallization;
the sugar/glucose syrup ratio is decisive in avoiding or, on the contrary, seeking recrystallization. It also influences the final texture;
the temperature at which the syrup is cooked regulates the Maillard reaction for caramels and whether or not a glassy state is obtained for cooked...
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Formulations and manufacturing technologies
Quality control
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"Food industry"
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History
The origins of the first confectionery products date back to ancient times, when honey played an essential role in food preservation. Coating fruits, seeds and flowers in honey was a technique used in China, Egypt and the Middle East. Later, in Greek and Roman antiquity, treats such as raisins, dates and other fruits preserved in honey were served at the end of meals. Then, in the 4th century BC, the first sugar canes were cultivated...
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