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    Fundamentals of Sugar Confectionery

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    Peitro Petrelli
    This document discusses the fundamentals of sugar confectionery. It outlines four key fundamentals: 1) the confection must not undergo fermentation, mold growth or other microbiological spoilage during long storage; 2) the confection must not undergo physical property changes during storage; 3) the confection must have desirable physical properties like texture, solubility, and flavor; and 4) the confection must be pleasing to the eye. It then examines each fundamental in more detail, focusing on microbiological spoilage and equilibrium relative humidity.

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    Fundamentals of Sugar Confectionery

    Uploaded by

    Peitro Petrelli
    155 views1 page
    This document discusses the fundamentals of sugar confectionery. It outlines four key fundamentals: 1) the confection must not undergo fermentation, mold growth or other microbiological spoilage during long storage; 2) the confection must not undergo physical property changes during storage; 3) the confection must have desirable physical properties like texture, solubility, and flavor; and 4) the confection must be pleasing to the eye. It then examines each fundamental in more detail, focusing on microbiological spoilage and equilibrium relative humidity.

    Original Description:

    A first rate look at some of the issues with creating world class conefectionary

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    This document discusses the fundamentals of sugar confectionery. It outlines four key fundamentals: 1) the confection must not undergo fermentation, mold growth or other microbiological spoilage during long storage; 2) the confection must not undergo physical property changes during storage; 3) the confection must have desirable physical properties like texture, solubility, and flavor; and 4) the confection must be pleasing to the eye. It then examines each fundamental in more detail, focusing on microbiological spoilage and equilibrium relative humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    155 views1 page

    Fundamentals of Sugar Confectionery

    Uploaded by

    Peitro Petrelli
    This document discusses the fundamentals of sugar confectionery. It outlines four key fundamentals: 1) the confection must not undergo fermentation, mold growth or other microbiological spoilage during long storage; 2) the confection must not undergo physical property changes during storage; 3) the confection must have desirable physical properties like texture, solubility, and flavor; and 4) the confection must be pleasing to the eye. It then examines each fundamental in more detail, focusing on microbiological spoilage and equilibrium relative humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Fundamentals of

    Sugar Confectionery
    Brian Jackson
    Jackson Associates

    his paper is intended for newcomers


    to the industry, and as a reminder of
    the fundamentals to the rest of us. It should
    form the basis for further reading and
    investigation.
    SUGAR CONFECTIONERY BASICS
    We are agreed on these fundamentals:
    The confection must not undergo fermentation, mold growth or any other
    microbiological spoilage during a long
    storage life.
    The confection must not undergo any
    change in its physical properties during
    this storage.
    The confection must have the desirable
    physical properties normally associated
    with the particular confection. For example, it must not be too hard to eat comfortably; its texture and solubility must
    be pleasing to the palate; and not least it
    must be flavored correctly and be sweet
    tasting.
    The confection must be pleasing to the
    eye. This factor is determined by the art
    and skill of the confectioner.
    Let us take each one and examine it in
    more detail.

    MICROBIOLOGICAL SPOILAGE
    While there is no completely clear-cut line,
    experience indicates that if the solids content is below 75 percent, certain molds
    and yeasts will grow in carbohydrate solutions and spoilage will result. Some examples are shown in Figure 1. If, on the other
    hand, the solids content is above 75 percent, then this is unlikely to occur. It must
    be remembered here that when considering sugar confectionery we are not dealing
    with a material kept under commercially
    sterile conditions, as with canned foods
    for instance, but with a product that must
    be kept under normal nonsterile conditions. The confection must be self-preserving in its own right since every source
    of contamination cannot be kept away
    from it.

    Jackson has worked


    throughout the
    world in the confectionery industry,
    including the U.K.,
    Europe, India and
    Scandanavia. He
    was employed by
    CPC (now Cerestar)
    for 31 years as a
    technical advisor.
    With experience
    teaching at the
    Solingen School
    and lecturing at several food technology conferences,
    Jackson is now a
    consultant.

    Equilibrium Relative Humidity


    Equilibrium relative humidity (erh) is the
    point at which the product neither gains
    water nor loses it to the atmosphere.
    E R H is expressed as a percentage and
    water activity is expressed as a decimal Aw.
    erh 70% = 0.7 Aw

    Brian Jackson

    The Manufacturing Confectioner August 2000 35

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