NE40902

Bakery Technology and Confectionery

CONFECTIONERY INGREDIENTS AND

EQUIPMENTS
AP Dr. Mansoor Abdul Hamid
 LECTURES OUTLINE
 Lecture 1 & 2
- Confectionery ingredients and equipments
 Lecture 3 & 4
- Cocoa and Chocolate Manufacture
 Lecture 5
- Different types of Sugar Confectionery
 Lecture 6 & 7
- Confectionery Processes, Storage and Packaging

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 BOOKS
 Peter P. Greweling. 2007.  Bernard W. Minifie. 1999.
Chocolates & Confections Chocolate, Cocoa and
– formula, theory & Confectionery – Science
technique for the artisan and Technology.
confectioner. New Jersey: Gaithersburg, Maryland:
John Wiley and Sons. Aspen Publishers, Inc.

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 OUTLINE
 Introduction
 Sugars, Glucose Syrup and other sweeteners (Molasses,
Brown sugar, Invert sugar, Honey, Maple, alternative
sweeteners)
 Fats
 Milk and milk products
 Flavouring and colouring agents
 Fruits, Preserved Fruits, Jam, Dried Fruit
 Nuts and Seeds
 Confectionery Equipment
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INTRODUCTION
 Confectionery industry
divides confectionery
into 3 classes.

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 SUGAR CONFECTIONERY

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 CHOCOLATE CONFECTIONERY

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 FLOUR CONFECTIONERY

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 INTRODUCTION cont’d
 Chocolate confectionery. This includes much of the
sugar confectionery covered with chocolate, & usually
chocolate bars and blocks.
 Flour confectionery. Baked fancy cakes, iced or
chocolate covered. Cookies may also be included but
their production is often closely associated with
chocolate confectionery.
 Sugar confectionery. This includes hard candy, toffees,
fudge, fondants, jellies, pastilles, & others not covered
with chocolate. It does not include cookies or cakes.

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 INTRODUCTION cont’d
 The confectionery industry is vast. It ranges from
small shops, where the product is made in the premises,
to branches of the largest companies in the food
industry.
 Probably because sugar confectionery keeps well
without refrigeration (convenient) it has been a global
market for many years.
 Originally only 2 classes of confectionery which are
flour and sugar, but the chocolate split / stand by their
on with special /unique characteristics
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 INTRODUCTION cont’d
 Maillard reactions are responsible for browning of
sugars in the presence of amino acids. One of the key
routes to flavour compounds.
 In sugar confectionery, the problems with maillard
reaction are in preventing them where they are not
wanted, eg. boiled sweets, and encouraging them
where they wanted, eg. Toffees.
 A typical confectionery system, such as for toffee,
involves heating a mixture of protein, usually from
milk, with a mixture of reducing sugars and fats.
Conditions, high temperature and low water activity.
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 INTRODUCTION
 Chocolate comes from the fermented, roasted, and ground beans
of the Theobroma cacao, the cacao or cocoa tree. The word
"Chocolate" comes from the language of the Aztecs. The word
xocolatl means "bitter water". The Precolumbian peoples of the
Americas drank chocolate mixed with vanilla, chile pepper, and
etc.
 Europeans - adding sugar & milk and removing the chile pepper
and created a process to make solid chocolate so called chocolate
bar. Although cocoa is originally from the Americas, today
Western Africa produces almost 2/3 of the world´s cocoa, with
Ivory Coast growing almost half of it.
 Today, it is one of the most popular and recognizable flavors in the
world that can found such as chocolate bars, candy, ice cream,
13 cookies, cakes, pies, chocolate mousse, and other desserts.
Sugars, Glucose Syrup and other
sweeteners
 SUGARS
 Sweetness is a defining quality of confections.
So, naturally sugars are very important ingredient
in confectionery!
 Sugar – flavour, bulking agent, humectants, source
of crystallization.
 Sucrose – dextrose (or glucose) + fructose

 Sucrose – obtained from sugar cane or sugar beets.

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 SUGARS cont’d
 Feature of sucrose – tendency to crystallize at high
concentrations.
 Understanding this tendency and how to control it –
important in confectionery.
 Crystalline sucrose and noncrystalline (amorphous)
sucrose behave very differently in hygroscopicity,
stability, water activity reduction and flavour
release.

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 SUGARS cont’d
 Solubility of sugar in water is 67% (at 20oC) & above
this level, crystallization will occur in storage in
relatively short time.
 Shelf stable, sugar confectionery need to have
dissolved solids content of 75% or higher.
 If product to remain noncrystalline, as with hard
candies or brittles, sucrose alone is not enough. Other
ingredient, eg. glucose syrup used as adjunct
sweetener to prevent crystallization and increase solids
content.

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 Table 1. Particle sizes for different
grades of sugar

Type of sugar Biggest size Smallest size

Granulated 600 m 400 m
Icing (milled sugar) 10-15 m 10-15 m
Coarse sugar >55% above 1.18 mm <5% below 850 m
Medium sugar <8% above 1.18 mm <12% below 600 m
Powdered sugar 17% max above 212 m 23-55% below 53 m
Ultra fine sugar <45% above 355 m 20-45% below 150 m
Caster sugar < 10% above 425 m <22% below 212 m
Non pereil sugar <5% above 850 m <10% below 600 m
Fine sugar <7% above 850 m <13% below 425 m

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 Table 2. Forms of sugars commonly
used in sugar confectionery
White Speciality Screened Milled Brown Liquid Syrups and
granula- white specialities specialities sugars sugars treacles
ted granulated

Boiled Yes Yes Yes Yes No Yes No

sweets
Toffees/ Yes Yes Yes Yes Yes Yes Yes
Fudges
Gums/ Yes Yes Yes No No Yes No
pastilles
Chewing Yes No No Yes No No No
gum
Liqourice Yes Yes No No Yes No Yes

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 Molasses
 Thick brown syrup – by
product of sugar refining
process.
 Molasses used in confectionery
for its distinctive flavour and
doctoring properties.
 All molasses that is used for
human consumption comes
from sugarcane and not sugar
beets.

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 Sugar cane processing

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 Brown sugar (raw sugar)
 Sugar cane molasses + refined sugar

 Result – sugar crystals with thin molasses coating, & a

soft, moist texture.
 Brown sugar contains from 3.5% molasses (light brown sugar)
to 6.5% molasses (dark brown sugar).

 Added molasses provides flavour &  hygroscopicity & its

propensity for browning when heated.
 Grades of brown sugar (indication how dark it is): 6, 8, 10
& 13.

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 Invert Sugar
 Invert sugar – Splitting sucrose into fructose +
glucose.
 Acid hydrolysis or enzymic action (invertase).

 Sweeter than sucrose, more hygroscopic.

 Invert sugar is added into confectionery to 

dissolved-solids content, lower water activity &
extend shelf life.

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 Glucose Syrup
 DE (dextrose equivalent) greatly influences many
of syrup’s characteristic.
 Glucose syrup most commonly used is 42 DE.

 Application of enzyme to glucose syrup – “high

fructose corn syrup”

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 Characteristics of Glucose Syrup

Arrows indicate an increase on the given quality as the DE number changes.

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 Honey
 Honey - syrup that bees produced from plant nectar.

 Similar to invert sugar – fructose + glucose

 Use in confectionery mainly as flavour ingredient

(also for its humectant properties)

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Fats
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 Fat plays a vital role in many
types of confectionery, from
chocolate to caramels & nougat,
ganache fat improves viscosity,
texture, flavour & mouthfeel.
 Nougat is a term used to describe a variety of similar traditional confectioneries made with
sugar or honey, roasted nuts (almonds, walnuts, pistachios, or hazelnuts are common), and
sometimes chopped candied fruit.
 Ganache 1] is a glaze, icing, or filling for pastries made from chocolate and cream
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 Cocoa Butter
 Most important fat in confectionery (most expensive)

 Aside from use in chocolate, cocoa butter may be

added to some confection centers to improve shortness
and firmness.
 One unique quality – narrow melting range (just
below normal body temperature).
 Cocoa butter’s polymorphism makes it relatively
difficult to work with (polymorphism is the ability to
crystallize in several distinctly different forms).

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 Butter
 Added directly into confections or through the use
of dairy products containing butterfat.
 Butter is not pure fat but an emulsion of water in
fat; also contains milk solids & lactose.
 Butter is used to combine with cocoa butter to
create a softer fat that will melt at a lower
temperature than pure cocoa butter.
 Used for centers such as ganache, & sometimes
for chocolate as bloom inhibitor.
 Ingredient for toffees and butterscotch.
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 Edible Oils
 Lauric fats – examples, coconut fat & palm kernel oil

 When combine with cocoa butter, result in melting point

lower than original fat, resulting in a meltaway center.
 Commercial edible oils – peanut oil, soya oil, sunflower
seed oil, sesame seed oil, rapeseed oil, olive oil, corn oil.
 The oil expressed from the fruit or seeds is refined, &
subjected to hardening either by glyceride separation or by
hydrogenation followed by deodorization.
 Vegetable fats – productions of caramels, fudge, nougat,
truffles, pastes for wafer & cookies filling.
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Milk and Milk Products
 Milk and dairy products

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 Dairy products play important role in
confectionery
- provide moisture
- amino acids & lactose for Maillard
browning
- contributing to confection’s fat content
- acting as emulsifier

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 Fresh Dairy Products
 Fresh dairy products – nonfat milk, whole
milk, cream (fat content).
 Main drawbacks – high water content,
longer cooking time, tendency to curdle
when heated.

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 Processed Dairy Products
 Treated fresh milk, sweetened condensed milk,
evaporated milk, dry milk (milk powder).
 Whole milk or skimmed milk preheated to 82-85oC for
15 min – destroys pathogenic organisms, yeasts &
molds, & inactivate enzymes.
 Sugar (also act as preservative) is then added to the hot
milk, & solution evaporated under vacuum.
 When required concentration reached, liquid is rapidly
cooled with continuous agitation, & to prevent coarse
lactose crystals from developing on storage.
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 Composition of Condensed Milks
Whole Skimmed Unsweetened
sweetened (nonfat (evaporated)
% sweetened) %
%
Fat 9.3 0.6 10.5
Sugar (sucrose) 41.0 43.0 -
Lactose 11.4 15.0 11.8
Protein 9.3 10.2 9.5
Ash 2.0 2.2 2.0
Water 27.0 29.0 66.2

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