Quality control
Confectionery products

The number of physico-chemical criteria to be controlled can be all the more numerous as the ingredients are often destined for a variety of manufacturing processes. To limit the number of in situ controls, suppliers are encouraged to provide a certificate of analysis for each batch delivered, specifying the physico-chemical controls carried out on the product. Some examples are given for common ingredients:

• sucrose: particle size, coloring, ash, SO ₂ , impurities ;

• glucose syrups: DE index, pH, Brix degree, viscosity, carbohydrate spectrum, SO ₂ ;

• gelatin:...