5. Quality control

5.1 Incoming inspection

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:...

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page Formulations and manufacturing technologies

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 -...