1. Presentation

The basic preparation of a confection almost always involves the use of a mixture of sugar and glucose syrup, cooked at high temperature.

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...

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page Confectionery products

Confectionery families

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 -...