Abstract
Confections (i.e., candy) can be divided into two broad categories: those in which sugar is the principal ingredient and those which are based on chocolate. Differences in sugar-based candies depend largely on manipulating the sugar to achieve special textural effects. This is accomplished primarily by controlling the state of crystallization of the sugar and the sugar-moisture ratio. Examples of sugar-type confections include nougats, fondants, caramels, taffees, and jellies. Examples of chocolate-based confections include chocolate-covered confections, chocolate-panned confections, chocolate bars, and chocolate-covered fruits, nuts, and cremes. Many ingredients, including milk products, egg white, food acids, gums, starches, fats, emulsifiers, flavors, nuts, fruits, and others are used in candy-making.
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Potter, N.N., Hotchkiss, J.H. (1995). Confectionery and Chocolate Products. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_20
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_20
Publisher Name: Springer, Boston, MA
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