1. Presentation

This operation ensures perfect dissolution of the sugar, but above all concentrates the solution by evaporation until a mass is obtained. This mass may be plastic and malleable in the case of baked sugars, caramels and chewy pastes, or viscous and dosable in the case of jellies or gummies. The aim is to obtain a candy with a high dry matter content, generally between 80% and 99% depending on the product. It is this content, together with acidic pH levels in most cases, that will guarantee the product's long shelf life, sometimes several years at room temperature, under low-humidity storage conditions.

The mixture of sugar, water and glucose syrup is cooked over...