1. • The term confectionery is ambiguous and describes a spectrum of sweet goods
• and takes on different meaning depending on the country in which it is used, for example
in the United Kingdom the term applies to any sweet product including cakes. In the
United States confectionery is candy and includes sugar confectionery and chocolate
confectionery.
• Globally, confectionery foods represent 50% by volume of foods produced and 60% by
value.
• The Indian confectionery market is estimated INR 338.2 Billion in 2022 and is
• segmented into sugar-boiled confectionery,
• chocolates,
• mints
• and chewing gums.
• Sugar-boiled confectionery consisting of hard-boiled candy, toffees and other sugar-
based candies, is the largest of the segments and it is valued at around Rs. 20,000
3. Sugar Confectionery Groups
• Amorphous sugar confectionery
These products are characterized by hard, chewy, homogenous and non-
crystalline nature. It includes hard boiled candy, caramels, toffee, taffy, brittles,
gums, jellies, etc
• Crystalline sugar confectionery
• Crystalline candy usually has fine sugar crystals and a lower sugar
concentration than non-crystalline candy. To make crystalline
candy, the sugary syrup is stirred continuously as it cools to
ensure the sugar crystals remain small. Fudge is an example of a
crystalline candy.
5. Raw Materials and Ingredients Used in Sugar Confectionery
• Sucrose
• Sucrose
derivatives
• Glucose syrups
• Honey
• Intense
sweeteners
• Bulk sweeteners
Fats
• Emulsifiers
• Milk products
Gelling agents, thickeners
and stabilizers
• Colours
• Flavours
6. Key ingredients used in sugar confectionery:
• The major ingredients of the sugar confectionery are sugar, glucose
syrup or invert sugar and water. The purpose of using reducing sugars is
to control or prevent crystallization ; whether crystallization occurs or
not, it is required that the level of dissolved solids in the water should
never less than 76% in order to prevent microbial deterioration.
• Sugar solubility:Sugar dissolves in water to give a saturated solution of
67.1% solids at 20 C. However, up to 74% solids, undisturbed sugar
syrup will not crystallize unless seed crystal is present or mechanical or
thermal shock is encountered. This metastable state is utilized in the wet
crystallization process. The presence of invert sugar or glucose syrup
increases solubility of sugar and TSS in solution at saturation
14. Confectionery Production Processes
• Cooking:Cooking of sugar is usually carried out in either gas fired cooking
pans or in steam-jacketed kettles.
• Drop rolling:The drop roller was one of the earliest sweet forming
machines. It consists of two synchronized brass rolls engraved with
matching impressions.
• Moulding:Depending on the type, confectionery products are moulded in
different shapes. Boiled sweets are deposited into teflon-coated
aluminium moulds fitted with ejector pins. After cooling, the pins are
depressed from the underside of the moulds to eject the solid boilings.
• Extrusion : Extruders of various types are used for forming bars and
sheets from pastes and plastic confectionery bases. Lozenges are formed
by passing the paste through a screw extruder and die to form a sheet
which is then reduced in thickness by subsequent sizing rollers. In case of
bars, the sheets are slit by rotary knives and sized to desired length.
15. Confectionery Production Processes
• Plastic forming: The plastic forming operation is widely used in the confectionery
industry for converting plastic masses such as boiled sugar or toffee into individual
sweets. In this process, the product will be tempered to correct consistency and
flavour ingredients incorporated during the kneading process in the case of boiled
sugar, cooling drum or cooling conveyor in the case of toffees. The mass is then fed
into a batch roller for obtaining the product in the form of a rope. The rope is the
fed to a pressurizer followed by sweet former (to give desired shape to final
product) and later packaged.
• Wet crystallizing :Wet crystallizing is the process of building up a thin coherent
coating of sugar crystal on the surface of a sweet. process consisting in
growing a continuous layer of crystalline sugar on the surface of
products by immersing them in a slightly supersaturated sugar solution
(the products are located in the same layer). This not only provides
protection of the centers, but also significantly improves the
appearance, making the surface "sparkling".This seals the surface, and
when used on products such as fondant creams or marzipan, retards drying out,
extending the shelf life from a few days to 6 months or more.
16. Confectionery Production Processes
• Panning:Panning is an operation which has been used by the confectionaries for
centuries. In principle it is the application of coating to centres tumbling in a
revolving pan mounted at about 30℃ to the horizontal. The operation consists of
adding enough coating medium to cover the centres completely with no surplus
and drying this off either with hot air (hard panning), extra sugar (soft panning) or
cold air (for chocolate). Coatings may be sugar syrup (hard panning), glucose syrup
dried off by the application of fine sugar (soft panning) or chocolate, solutions
containing food grade colours, edible gums, etc.
• Steps included
• Engrossing: Engrossing describes the process of coating the prepared inclusions with
chocolate or another coating.
• Polishing: After engrossing, most panned confections have a dull appearance that
needs polishing for a more attractive appearance. This step and glazing are parts of
the finishing process.
• Glazing: Glazing often consists of different layers,
such as a sugar syrup coating followed by shellac coverin
17. CANDIES
Candies represent a subgroup of amorphous sugar confectionery which
are characterized by hard, chewy, homogenous and non-crystalline
nature. These are also called as glass. The glassy state of matter is not a
thermodynamic phase but a supercooled liquid and exhibit a sharp
transition temperature between glassy and rubber states.
Most sugars will form a glass but pure sucrose does not form a glass.
Therefore, commercial sugar glasses are always made from sucrose and
some other sugars such as invert sugar, glucose syrup, etc. Any additive
required to stabilize a sucrose glass is traditionally referred to as a
“doctor” by confectioners. Sometimes, acids are added to sucrose for in
situ generation of invert sugar. In practice, boiled sweets (or high
boilings) become unstable by absorbing water. Initially the product
becomes sticky, then soft, followed ultimately by crystallization.
20. • Butterscotch is a type of confectionery whose primary
ingredients are brown sugar and butter. Some recipes include
corn syrup, cream, vanilla, and salt.
22. • Hard candy is produced by boiling a sugar syrup to the
hard crack temperature which, on a candy thermometer,
is about 149°C (300°F). At hard crack, water content is
low and the sugar mass is extremely viscous
27. • Hard candy is nearly 100% sugar by weight; Recipes for hard candy may use syrups of
sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created.
• Once the syrup blend reaches the target temperature, the candy maker removes it from the
heat source and may add citric acid, food dye, and some flavouring, such as a plant extract,
essential oil, or flavorant. The syrup concoction, which is now very thick, can be poured into a
mold or tray to cool. When the syrup is cool enough to handle, it can be folded, rolled, or
molded into the shapes desired. After the boiled syrup cools, it is called hard candy, since it
becomes stiff and brittle as it approaches room temperature.
• Chemistry
• Chemically, sugar candies are broadly divided into two groups: crystalline candies and
amorphous candies.[1]
• Crystalline candies are not as hard as crystals of the mineral variety, but derive their name
and their texture from their microscopically organized sugar structure, formed through a
process of crystallization, which makes them easy to bite or cut into.
• Amorphous candies have a disorganized crystalline structure. Hard candies are non-
crystalline, amorphous candies containing about 98% (or more) solid sugar.
28. Sugar glass (also called candy glass) is a brittle
transparent form of sugar that looks like glass.It can be
formed into a sheet that looks like flat glass or an object,
such as a bottle or drinking glass.
Sugar glass is made by dissolving sugar in water and
heating it to at least the "hard crack" stage (approx. 150
°C) in the candy making process. Glucose or corn syrup
is used to prevent the sugar from recrystallizing, by
getting in the way of the sugar molecules forming
crystals.
30. •The glass–liquid transition, or glass transition, is the
gradual and reversible transition in amorphous
materials (or in amorphous regions within
semicrystalline materials) from a hard and relatively
brittle "glassy" state into a viscous or rubbery
state as the temperature is increased
36. Large scale production process
• Hard candy production consists of preparing the syrup
mixture, cooking the mixture, and bringing the sugar mass
to the right consistency and shape before packaging.
• Mixing
• First, the dry and liquid confectionery ingredients are
weighed and mixed into a homogeneous slurry using an
auto-feed system or batch dissolver . Individual ingredients
are fed sequentially from a bulk handling system into a
weighing and mixing tank mounted on load cells at each
support
37. • Cooking
• After mixing, a microfilm cooker, shown below, is used to cook the slurry rapidly
and create the final product. The process is continuous and cooks the mixture
in two stages.
• First, the sugar slurries are mixed, and then cooked and converted to a product
with the proper moisture content. The continuous process produces very little
waste and is efficient in its use of energy and water. A pressure-dissolving
system reduces recipe water, which permits higher temperatures and increases
saturation levels of sugar. The increase in saturation means there is less water
to evaporate, so less energy is needed to evaporate water from the mixture.
• After cooking the candy, the mixture is mixed with other ingredients such as
flavorings, acids, and colorings. The mixture is then cooled and tempered to a
temperature suitable to feed into a batch former.
38. • Cooling/Forming of Candy
• The mixing and cooling operation can be done in a batch kneader and
continuous cooling/tempering band respectively. The continuous cooling band
is made of stainless steel and has a framework made of steel tubing and a
water-cooling system. The sugar mass is cooled in the belt by the cold-water
system and the temperature is controlled by a thermostat. For the batch
kneader unit, the sugar mass is kneaded and plowed above a steel belt, which
accelerates heat transfer and changes the sugar to the right consistency.
• After the sugar mass reaches the right consistency, it is fed to a batch former,
that shapes the cooled and tempered sugar mass into a cone to feed to a rope
sizer. The former is equipped with a heating system to keep the sugar mass at
an appropriate temperature to prevent cracking or very viscous behavior.
• The rope sizer then sizes and delivers the sugar mass at a specific diameter to
the candy maker machine. Additionally, an electric heater is used within the
rope sizer to keep the sugar rope in the perfect plastic condition. The rope
sizer acts as the connection between the batch former and the candy maker
39. • The candy maker or candy shaping machine is followed by the cooling and
wrapping equipment. Hard candies, specifically, are made by a hard candy maker
that contains rotary dies suitable for any shape or size of candy. The candy maker
is a highly efficient automatic machine that consists of a cast frame, sizing unit,
rotary die, candy discharge belt, and control system.
• The cast frame provides a strong foundation used to absorb all vibrations from
candy embossing and shaping. The sizing unit is composed of two sizing rollers
that are used to obtain the desired sugar rope diameter. The candy shaping unit is
a continuous, automatic, multi-position process, in which the unfilled sugar rope
obtained from the rope sizer is squeezed and separated into multiple sections. In
this unit, a piece of sugar mass is cut off and shaped using a roller and toothed
ring and is subsequently put on a die plate. A scraper is used to prevent fine
sugar pieces from sticking to the die plate and causing the next shaping process
to malfunction. The sugar mass can also be shaped using a candy depositor. The
depositing process allows the cooked sugar to be fed directly to the candy
depositor, which places it into individual candy mold. The molds are then fed into
a cooling tunnel that hardens the cooked candy, which are then fed to the candy
ejector.
40. • Packaging and Quality Control
• Candy formed by either the depositor or candy shaping
machine is then packaged in a high-speed wrapper or
enrobing machine. Quality control throughout the process is
achieved by controlling the temperature and water content
of the sugar during production to ensure it keeps its plastic
characteristics. Quality and purity of water are also
maintained to ensure proper sanitation and ingredient
preparation
• https://youtu.be/Lh-28EILxp8
42. LOZENGES
• Lozenges a hard boiled sweet are made from icing sugar which is mixed
with a binder solution, sheeted, cut to shape and allowed to dry
common types of lozenge are extra strong mints and medicated
lozenges. Compressed tablets have a smooth, shiny surface; lozenges
tend to have a rather rough finish.
• The main ingredients of lozenges is icing sugar. The grade of sugar
chosen will have a radical effect upon the final product. A fine particle
size sugar must be used.
• The next ingredients consider is the binder. This is usually gum Arabic,
gelatin, gum tragacanth, or more often a blend. To overcome texture
problems and to reduce the raw material cost a blend is more usually
used as the binder. Gum Arabic, is made up as 50 % solution with water,
gelatin is soaked in twice its weight of water.
• .
•
•
43. • Lozenge manufacture
• The icing sugar and binding sugar solution are mixed together. After mixing the lozenge mix
should have a firm, doughy texture.
• Hard candy lozenges are manufactured by cooking process by dissolving desired quantity of
sugar to prepare the candy base to get an amorphous, non-crystalline glassy state in one third
amount of water at the temperature at about 110oC.
• Sucrose, dextrose, maltose and lactose are added as sweeteners. citric, tartaric, fumaric and
malic acid etc are added as acidulents to strengthening the candy base.
• Colours approved are added with shades like orange, red, green or yellow. Flavours used include
menthol, eucalyptus oil, and cherry flavor etc. The flavours used for lozenges are frequently
volatile and can be lost during the mixing process, the flavours are best added at the last
possible minute
• The moisture content should be between 0.5 to 1.5%. This mass is then transferred to a water-
jacketed stainless steel cooling table for mixing of the flavor. The mixed mass is either poured
into mould to get desired and uniform size lozenge which are packed as single units using
wrappers.
•
![• Hard candy is nearly 100% sugar by weight; Recipes for hard candy may use syrups of
sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created.
• Once the syrup blend reaches the target temperature, the candy maker removes it from the
heat source and may add citric acid, food dye, and some flavouring, such as a plant extract,
essential oil, or flavorant. The syrup concoction, which is now very thick, can be poured into a
mold or tray to cool. When the syrup is cool enough to handle, it can be folded, rolled, or
molded into the shapes desired. After the boiled syrup cools, it is called hard candy, since it
becomes stiff and brittle as it approaches room temperature.
• Chemistry
• Chemically, sugar candies are broadly divided into two groups: crystalline candies and
amorphous candies.[1]
• Crystalline candies are not as hard as crystals of the mineral variety, but derive their name
and their texture from their microscopically organized sugar structure, formed through a
process of crystallization, which makes them easy to bite or cut into.
• Amorphous candies have a disorganized crystalline structure. Hard candies are non-
crystalline, amorphous candies containing about 98% (or more) solid sugar.](https://image.slidesharecdn.com/10confectiointroduction-250302122728-0b1cd4a1/85/10-confectio-introduction-copy-copy-pptx-27-320.jpg)
