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...