2. Confectionery families

The multitude of confectionery products makes it impossible to draw up an exhaustive list of everything that can be produced; however, a good number of them can be classified in the following representative categories, which have the same manufacturing technology in common.

2.1 Cooked sugars

For many years, baked sugars have been the traditional confectionery product. Their vitreous texture is very hard and brittle, and they disintegrate very slowly in the mouth. The appearance can be transparent or opaque if the cooked sugar is stretched or opacifying ingredients (milk, for example) are added. Translucent fruit-flavored candies and lollipops on sticks account for the bulk of sales. There are also filled variants (incorporating effervescent powder, jam, praline,...

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Confectionery families

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Ingredients

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...

Economic data

In 2003, the industry produced 4,162,000 t of confectionery worldwide, including 1,653,000 t in the European Union. France remains a modest producer, with just 215,000 t produced and sales of around 1 billion euros. The average French person consumes 3.0 kg/year/capita, compared with 7.7 kg/year/capita in Finland and 6.1 kg/year/capita in Germany. The French confectionery industry remains strongly represented by SMEs (around...

Bibliography

In Techniques de l'Ingénieur "Agri-food" documentary database

(1) - SPINNLER (H.) - Technologie de transformation des produits alimentaires - (1998).
(2) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires -...