Confectionery is the art of making candy , which is a food rich in sugar and carbohydrates. A definite definition is difficult. In general, though, confectionery is divided into two broad and slightly overlapping categories, bread buns and sugar buns.
Bakers' bread, also called candy flour , includes sweet pastries, cookies, and baked goods such as cakes.
Confectionery includes sweets (candies in English English), candied peanuts, chocolate, chewing gum, chewing gum, pastillage, and other candies made mainly from sugar. In some cases, chocolate confection (candy made from chocolate) is treated as a separate category, as is the sugar version of sugar-free sugar. The words candy (US and Canada), candy (English and Irish), and candy (Australia and New Zealand) are the words common to the most common varieties of sugar sugar.
The confectionery industry also includes special training schools and extensive historical records. Traditional candy goes back to ancient times and continues to be eaten through the Middle Ages into the modern era.
Video Confectionery
Histori
Before sugar was available in the ancient western world, confectionery was based on honey. Honey is used in Ancient China, the Middle East, Egypt, Greece, and the Roman Empire to coat fruit and flowers to preserve it or to make sweets. Between the 6th and 4th centuries BC, the Persians, followed by the Greeks, made contact with India and the "reeds that produce honey without bees". They adopted and then spread the sugar and sugar cane farm. Sugarcane is native to South Asia and the tropical Southeast.
In the early history of sugar use in Europe, it was originally the pharmacists who had the most important role in the production of sugar-based preparations. Medieval European physicians learned to use ingredients of medicines from Arabs and Greek Byzantines. One of the Middle Eastern remedies for rheum and fever is a little, crooked stick of sugar that is withdrawn called in Arabic al fÃÆ'¤nÃÆ'¤d or al pÃÆ'¤nÃÆ'¤d . It became known in England as alphenics, or more commonly as penidia, penids, pennets or pan sugar. They are precursors of barley sugar and modern cough medicine. In 1390, the Earl of Derby paid "two shillings for two pounds of discourse."
As non-sugar drug applications are developed, comfitmaker makers, or sweets gradually emerge as separate trades. At the end of the medieval period the words confyt, comfect or cumfitt are common terms for all types of sweets made from fruits, roots, or flowers preserved with sugar. In the 16th century, a cumfit was more specialized in seeds, nuts or small pieces of spice flanked with the mass of round or oval sugar. The production of comfits is a core skill of early confectioners, known more generally in 16th and 17th century England as a clothing maker. Reflecting their original treatment goals, however, comfits are also produced by pharmacists and hints on how to make them appear in dispensatories as well as cooking texts. An early medieval Latin name for a pharmacist is confectionarius , and it is in the type of sugar work that the activities of the two trades overlap and that the word "confectionery" originated.
Maps Confectionery
Sweet Agents
Influence is determined by the presence of sweeteners. It's usually sugar, but it's possible to buy sugar-free sweets, like sugar-free sweets. The most common sweetener for home cooking is table sugar, which is chemically a disaccharide containing glucose and fructose. Sucrose hydrolysis gives a mixture called invert sugar, which is sweeter and also a common commercial ingredient. Finally, candy, especially commercial ones, is sweetened by various syrups obtained by starch hydrolysis. This sweetener includes all kinds of corn syrup.
Bakers Biscuits
Bakers' bread includes sweetbreads, especially those served for dessert. Bakers' bread is a sweet meal featuring flour as the main ingredient and baked. The main categories include cakes, sweet pastries, donuts, scones, and cakes. In Middle East and Asia, flour-based confection dominates.
Type
Cakes have a bread-like texture, and many pastries, such as centuries-old stollen (fruit cakes), or even older king cakes, are rich yeast bread. The diversity of styles and presentations extends from simple to complex. The main categories include butter cookies, torte, and foam pastry. Confusingly, some desserts that have the word
Pastry is a large and varied category of baked goods, put together by flour-based dough that is used as the basis for the product. This dough is not always sweet, and the sweetness can come from sugar, fruit, chocolate, cream, or other contents added to the finished confection. Dried pastries can be elaborately decorated, or can be a regular dough.
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Scones and related instant sweetbreads, such as bannocks, are similar to baking powder biscuits and, in a sweeter and less traditional interpretation, can look like cupcakes.
Cookies are a sweet little snack. They come from small cakes, and some traditional cakes have a soft texture like cake. Others are crisp or hard.
Sugar Confection
Sugar candies include sweet foods, sugar-based foods, which are usually eaten as snacks. These include sugar candy, chocolate, candied fruits and nuts, chewing gum, and sometimes ice cream. In some cases, chocolate candies are treated as separate categories, as are sugar versions of sugar-free sugars.
Different English dialects use the regional term for sugar candy:
- In the UK, Ireland, and some Commonwealth countries, candy (Scottish Gaelic word suiteis is a derivative). Candy is used specifically for candy rocks and sometimes for boiled candy (brittle). Candy is a boiled candy that sticks to the stick.
- In Australia and New Zealand, candy . Kenyal and Chuddy is an Australian slang for gum.
- In North America, candy , although this term generally refers to a certain range of candies and does not include some sugar sugar items (eg ice cream). Sweet is sometimes used, and also treat .
In the United States, chocolate candies (eg Snickers) will be called candy bars, in the UK it is more likely a brown rather than unspeakable sweet.
Classification
The Industrial Classification Scheme The International Standard of All Economic Activities (ISIC) of the United Nations (revised 4) classifies chocolate and sugar candy as ISIC 1073, which includes the manufacture of chocolate and chocolate; sugar candy right (caramel, cachous, nougats, fondant, white chocolate), chewing gum, preserving fruit, nuts, fruit peel, and making lozenges of sweets and pastiles. In the European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) conforms to the UN classification, under code number 10.82.
In the United States, the North American Industrial Classification System (NAICS 2012) divides confectionery sugar in three categories: the national industrial code 311340 for all non-chocolate confectionery manufactures, 311351 for the manufacture of chocolate and confectionery from cocoa beans, and the national industry 311352 for confectionery manufactures from purchased chocolates.
Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520.
Example
Confectionery items include candies, lollipops, candy bars, chocolates, cotton candy, and other sweet foods. Some categories and types of sugar sugar include the following:
- Chocolates: Bite-size confectioneries are generally made with chocolate, considered different from candy bars made from chocolate.
- Divinity: Egg-based egg-nougat confection with minced beans.
- Dodol: Candy delights are popular in Indonesia, Malaysia, and the Philippines
- DragÃÆ' â € <â € <Â © e: Sugar-coated almond nuts and other types of sugar.
- Fudge: Made by boiling milk and sugar to soft-ball stage. In the US, tend to smell brown.
- Halvah: Confectionery based on tahini, pasta made from ground sesame seeds.
- Hard candy: Based on sugar cooked to the hard-crack stage. Examples include lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, candy stones, etc. Also included are the types that are often mixed with beans such as brittle.
- Ice cream: Cream that is frozen and seasoned, often containing small chunks of chocolate, fruits, and/or nuts.
- Candy jelly: Includes candy made from sugar and starch, pectin, bubble gum, or gelatin such as turkish food (lokum), jelly beans, chewing gum, jujubes, gummies, etc. Liquorice: Contains sweet root extract, this candy is more supple and more resistant than chewing gum or gelatin. For example, Liquorice allsorts. It has the same feel to star in anis.
- Marshmallow: For example, a circus nut.
- Marzipan: An almond-based confection, the dough in consistency.
- Mithai: A general term for sweets in India, usually made of dairy products and/or some form of flour. Sugar or molasses are used as a sweetener.
- Inserts: similar to marzipan, but made with peaches or apricots, not almonds.
- Pastillage: A thick sugar paste made with gelatin, water, and candied sugar, similar to a rubber paste, formed into a shape, which then solidifies.
- Tablets: Soft soft and hard candies, based on sugar cooked to the soft ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with the tablet, the method of candy production.
- Taffy: A confection of sugar folded many times above 120 ° F (50 ° C), incorporating air bubbles thereby reducing the density and making it blurry./li>
- Toffee: Confection made with caramel or molasses sugar along with butter. Toffee has a glossy surface and texture ranging from a soft and sticky to a hard, brittle material. The brown color and the smoky flavor arise from the caramelization of sugars.
Storage and storage time
The shelf life is greatly determined by the amount of water present in the candy and the storage conditions. High sugar candy, like boiled candy, can have a shelf life of many years if stored in a dry environment. Decay of sweets with low humidity tends to involve the loss of shape, color, texture, and taste, rather than the growth of harmful microbes. Non-perishable packaging can reduce decay due to storage conditions.
Sweets damage more quickly if they have different amounts of water in different parts of the candy bar (eg candies that combine marshmallows and nougat), or if they are stored in environments with high humidity. This process is caused by the effects of water activity, resulting in unwanted water transfer from high humidity to low-moisture environments, making it supple, or desirable water loss from high-moisture candy into dry environments, dry and brittle candy renderings.
Another factor, affecting only the non-crystalline amorphous candy, is the glass transition process. This can cause the amorphous candy to lose the desired texture.
Cultural role
Bread and sugar are both used to offer guests hospitality.
Confection is used to mark a celebration or event, such as a wedding cake, birthday cake or Halloween.
Tourists usually eat sweets as part of their journey. The enjoyment in rich and sweet foods is seen as a special meal, and choosing local food is very popular. For example, Vienna diners eat Sachertorte and visitors to seaside resorts in England eat Blackpool's rock candy. Dragons that can be transported such as fudge and tablets can be purchased as souvenirs.
Nutrition
Generally, micronutrient low candy and protein but high in calories. They may be fat-free foods, although some sweets, especially fried and brown dough, are high-fat foods. Many candies are considered empty calories. Specially formulated chocolate has been produced in the past for military use as a source of high-energy solid foods.
Many sweets, especially caramel-coated popcorn and various types of sugar candy, are defined in US law as food with minimal nutritional value.
Risk
Excessive sugar consumption has been associated with increased incidence of type 2 diabetes, obesity, and tooth decay.
Contaminants and dyestuffs in confectionery can be very dangerous for children. Therefore, confectionary contaminants, such as high levels of lead, have been limited to 1 ppm in the US. There is no specific maximum in the EU.
Candy dyes, especially yellow dyes like E102 Tartrazine, E104 Quinoline Yellow WS, and E110 Sunset Yellow FCF, have many restrictions around the world. Tartrazine, for example, can cause allergic reactions and asthma and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to stop using these dyes, especially for products that are marketed to children.
See also
- Candy making
- Confectionery store
- Candy list
- List of the best selling candy brands
- List of foods
References
Further reading
- GarcÃÆ'a Ballesteros, Enrique (2012). Food From Spain History: Bakery & amp; Confectionery. A Taste For Sweetness .
- Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets . Oxford University Press. ISBN: 978-0-19-931339-6. Ã,
- Kennedy, Angus (2008). Kennedy Conflict Magazine .
- Richardson, Tim H. (2002). Candy: A History of Candy . Bloomsbury USA. ISBN: 1-58234-229-6.
- Stroud, Jon (2008). Sucker Guide: Travel to Soft Center from Sweet Shop . Summersdale. ISBN: 978-1-84024-709-1.
- Weatherley, Henry (1865). A Treatise on Boiling Sugar Art . Retrieved July 14 2008 .
External links
Source of the article : Wikipedia
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