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2. Presentation of flow charts for different technological options
Several types of equipment and technologies are used in confectionery production. There are three possible choices, two of which involve older technologies, namely the use of starch as a coating agent and humectant, which generates constraints, particularly in terms of starch management. A new, more recent approach excludes the use of starch, enabling a considerable reduction in production costs, a wider range of products and improved quality of finished products (figures 3 , 4 , 5 ).
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Presentation of flow charts for different technological options
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Bibliography
- (1) - CONFISEURS DE FRANCE - Histoire des bonbons et de la confiserie. - https://www.confiseursdefrance.fr/histoire-des-bonbons-et-de-la-confiserie/
- (2) - LÉGIFRANCE -...
Regulations
Decree no. 81-1112 of December 15, 1981 implementing the amended law of August 1 er 1905 on fraud and falsification in products or services as regards chewing gum.
Decree of June 25, 2003 on substances used in chewing gum.
Commission Regulation (EU) 2016/1776 of 6 October 2016 amending Annex II to Regulation (EC) No 1333/2008 of...
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