CHAPTER 12

Confectionery

DR. ZAHIDAH AB LATIF

Content
• Introduction
• Types of Confectionery in Focus
• Chocolate
• Sugar Confections
• Basic Ingredients
• Common Equipment, Tools and Utensils
• Common Confectionery Related Methods
• Characteristics of Quality Confectionery
• Confectionery Making Faulty, Causes and Prevention
INTRODUCTION
Introduction
• Confectionery is any food items that are rich in sugar and often
referred to as a confection.
• “Confection” is believed to be derived from “Confit” in French
that means “Preserved”
• Therefore it can be define as:

“Items that are preserved by its sugar content”

• In the 18th century, sugar confectionery products were made by

pharmacists as pleasant products because the active
pharmaceutical products were unpleasant.
• There are products that although apparently confectionery are
legally medicines.
• Usually applies to cough sweets and similar products.
TYPES OF CONFECTIONERY
Types of Confectionery
Confectionery

(1) (2)
Chocolate Confectionery Sugar Confectionery

Confections made from Confections made from

Cocoa Beans processed mostly sugar in its
with other ingredients. ingredient list.

Types:
Types:
1.Couverture Chocolate
1.Crystalline Confectionery
2.Compound Chocolate
2.Non-Crystalline
Confectionery (Amorphous)
Types of Confectionery
1. Chocolate Confectionery
Chocolate Confections
1. Couverture Chocolate
• Considered to be real chocolate as all of the components derived from cocoa
beans (except sugar, emulsifiers, and/or milk solids and other additives).
• Cocoa Mass
• Cocoa Butter
• Cocoa Liquor
• “Couverture” means “Cover” in French noting that this type of chocolate used for
coating.
• Requires a process named “Tempering” prior of using to ensure quality.
• It has a Snap when broken.
2. Compound Chocolate
• Can be said to be somewhat fake chocolate as omission of cocoa butter replaced
by vegetable fat.
• Cocoa Mass
• Vegetable Fat
• Does not require tempering and can be used right away once melted.
• Cheaper alternative for Couverture chocolate.
Types of Confectionery
2. Sugar Confectionery
1. Crystalline Confectionery
• Lower concentration of sugar.
• Contains very small crystals of sugars.
• Generally smooth and creamy textured that can be bite into.
• Examples:
• Fondant
• Soft Caramels
2. Non-Crystalline Confectionery
• Also known as “Amorphous”
• Higher sugar concentration.
• Very saturated solution - contains no sugar crystals
• Generally hard and brittle.
• Examples:
• Peanut Brittle
• Toffee
BASIC INGREDIENTS
Basic Ingredients
Cocoa Products

Sweeteners

Dairy

Lipids
Ingredients

Sweetener

Specification Function Storage

• Sucrose (table sugar) • Main body of • Lidded container
• Granulated sugar confections (sugar • Air-tight container
confectionery). • Room temperature
• Liquid sweetener • Keeping sugar • Lidded container
• Glucose syrup solution from • Air-tight container
• Corn syrup recrystallize. • Room temperature
• Molases
Ingredients

Lipids
Specification Function Storage
• Butter gives better flavor • Flavor • Refrigeration for
(Caramels) • Coating small sugar butter.
crystals from forming
into larger crystals
that can cause
grittiness in
confectionery.
Ingredients

Dairy
Products
Specification Function Storage
• Cream (Caramels, Ganache) • Flavor. • Refrigerated.
• Texturizer.
Ingredients

Cocoa
Products
Specification Function Storage
• Chocolate bar • Main ingredients in • Room temperature.
• Couverture for quality. chocolate • Cool and dry place.
• Compound for cheaper confectionery
alternative.
Ingredients
• Supportive ingredients (Optional and Additives)
• Flavoring
• Salt
• Balances out the overall flavors of end products.
• Food Coloring
• Water soluble food color is universal but oil soluble is more suitable for
chocolate confectionery.
• Flavor variations
• Basic recipes of quick breads are addaptives for other flavoring ingredients
like:
• Fruits
• Nuts
• Essences/Extracts
COMMON EQUIPMENT, TOOLS
AND UTENSILS
Common Equipment, Tools and
Utensils
• Candy
thermometer
• Spatula/scraper
• Pots/pans Pots/pans

• Measuring tools
Candy thermometer
• Mixing Bowl
Spatula/Scraper
Mixing Bowl
Measuring Tools
Common Equipment, Tools and
Utensils
• Miscellaneous:
• Chocolate melter
• Candy molds
• Marble slab
Candy molds

Chocolate melter
Marble slab
COMMON CONFECTIONERY
METHODS
Common Confectionery
Methods
• Chocolate Confectionery
• Tempering (applicable for Coucerture Chocolate only.
• Tabling
• Seeding
• Sugar Confectionery
• Caramelization
• Dry Caramelization
• Wet Caramelization
Confectionery Method
• Tempering Chocolate
The function of tempering is to
precrystallize a small percentage of the
cocoa butter, so that when the remainder
of the cocoa butter crystallizes, it will
result in good contraction, gloss, snap,
and shelf stability.
1. Tabling Technique
1. Melt chopped or chipped
chocolate accordingly using
double boiler until completely
melted.
2. Pour half or 2/3 of the melted
chocolate onto a marble slab and
work it by scrapping and spreading
the melted chocolate until it
thickens slightly.
3. Scrap all of the thickened
chocolate back to the rest of the
melted chocolate and stir
uniformly.
4. Test a bit of the tempered
chocolate for setting time and it
supposed to set without any
streaks.
Confectionery Method
2. Seeding Technique
2. Melt chopped or chipped
chocolate accordingly using
double boiler until
completely melted.
3. Slowly add in solid
tempered chopped or
chipped chocolates to cool
down the previously melted
chocolate.
4. Test a bit of the
tempered chocolate for
setting time and it
supposed to set without
any streaks.
Confectionery Method
• Sugar Caramelization
Caramelization is the process of melting sugar crystals and slightly burn to get
varying depth of amber color and complex flavor.
1.Dry Caramelization
1. Measure sugar according to recipe.
2. Pour all of the sugar into a heavy bottomed or copper pot.
3. Start cook the sugar until melted and further caramelizes.
1. Do not stir as it will recrystallizes the sugar solution.
2. Swirl around by tilting the pot.
2.Wet Caramelization
1. Measure sugar accordingly to recipe.
2. Pour the sugar into a heavy bottomed or copper pot.
3. Pour water at about 20% the weight of all sugar to become like a wet sand.
4. Start to cook sugar until dissolve in water and melted. Continue cook until it
caramelizes.
1. Do not stir as it will promotes crystallization.
2. swirl around by tilting the pot.
CHARACTERISTICS OF
QUALITY CONFECTIONERY
Characteristics of Quality of
Confectionery
• Texture
• Texture is subjective to the type of confectionery in question.
• Noncrystalline confectionery should have hard or brittle texture
• Crystalline confectionery should be soft/chewy to bite into with almost no apparent
sugar crystals.
• Chocolate should be smooth textured and not gritty.
• Color
• Depending on the type of confectionery, color can be vast in selection and quality.
• Sugar confectionery might susceptible for more color variation than chocolate
confectionery.
• Flavor
• Flavor for is also subject to the type of the confectionery in question.
• Generally confectionery profiled with sweet flavors.
• Aroma
• Sweet creamy and cocoa aroma for chocolate
• Additional of other flavors may be incorporated for both sugar confectionery and
chocolate confectionery.
CONFECTIONERY FAULTY,
CAUSES AND PREVENTION
Confectionery Faults, Causes
and Prevention
Faults Probable Causes Prevention
Burnt • Caramelize over high • Use medium high heat
heat. to perform
• Does not monitor using caramelization.
thermometer. • Use candy
thermometer to
accurately measure the
stages of sugar
cooking and
caramelization.
Grittiness • Re-crystallization of • Make sure sugar
sugar granules. granules melted
• Melted caramels evenly.
disturbed. • Do not disturb, stir the
melting sugar.
• Use wet caramelization
process instead of dry
Confectionery Faults, Causes
and Prevention
Faults Probable Causes Prevention
Bloom • Fat Bloom • Make sure to temper
• Wrong tempering chocolate accordingly
technique to specific temperature.
• Sugar Bloom • Store chocolate in cool
• Chocolate dry place or preferably
exposed to high chocolate chiller.
humidity or Regular chiller will
moisture area. promotes high humidity
area.
Split chocolate • Melting over high heat. • Use gentle heat or by
• Chocolate did not double boiler to ensure
being chopped into even and slow melting
small size for even of chocolate.
melting. • Chop chocolate into
smaller pieces for
better melting and
even melting.
END OF TOPIC
Credits
1. The Science of Sugar Confectionery, W. P. Edwards. (2000).
2. http://adventureswithpremiumchocolate.blogspot.com/
3. Chocolate and Confections: Formula, Theory and Technique for The Artisan Confectioner, P. P.
Greweling (2013) 2nd Ed.
4. http://www.girlcooksworld.com/2011/12/how-to-save-a-botched-batch-of-grainy-fudge.html