Chapter 25 - Candy

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Candy
25

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• Syrup phase vs. fat phase
• Crystalline vs. noncrystalline (amorphous)
Classification of Candies

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• Confectionery preparation overview
– Step 1: Creating syrup solution
– Step 2: Concentrating via heating and
evaporation
– Step 3: Cooling
– Step 4: Beating or leavening undisturbed
Preparation of Candy

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• Crystalline candies
– Start with a syrup solution
– Heat the syrup
• Overheating and underheating
• Thermometer test
• Cold-water test
• Avoid agitation during heating
– Cool and beat
• Crucial; stir during cooling
Preparation of Candy (cont’d.)

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Preparation of
Candy (cont’d.)

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Preparation of Candy (cont’d.)

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• Types of crystalline candies
– Fondant
– Fudge
– Divinity
Preparation of Candy (cont’d.)

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• Noncrystalline candies
– Concentrate the sugar solution
– What are the types of interfering agents and
what do they do?
• Types of noncrystalline candies
– Hard and brittle, caramels, taffy, and aerated
• What are the food additives in candy?
Preparation of Candy (cont’d.)

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• Choose miniature/fun-sized over full-sized
• Cut chocolate bars into four pieces
• Satisfy sweet tooth with individual pieces
of hard candy, licorice, jelly beans, or other
nonfat candy
• Set a limit for the maximum number of
pieces you will eat each day
• Choose lower-sugar or sugar-free candies
Calorie Control: Candy

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Chocolate

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• Chocolate production
– Obtaining chocolate liquor from cocoa beans
– Conching
Chocolate (cont’d.)

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• Chocolate production (cont’d,)
– Tempering
• What are the factors affecting tempering?
• Tabliering method
• Seeding method
• Cold-water method
• Tempering for dipping
• Commercial chocolate coating
– Nontempered coatings
Chocolate (cont’d.)

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• Types of chocolate products
– Baking chocolate
– Cocoa
– Semi-sweet or sweet chocolate
– Milk chocolate
– Imitation chocolate
– White chocolate
– Functional chocolate
Chocolate (cont’d.)

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• Depends on type of candy
– Low water content means longer shelf life
– High water content candies can be
refrigerated or frozen
– Role of humectants in shelf life of candy
• What is the shelf life of chocolate?
Storage of Candy

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• The U.S. produces more candy than any
other country in the world
– Americans eat 25.5 pounds of confectionaries
per year
– A little over half of this is chocolate
• Be knowledgeable about:
– Classification, preparation, and storage of
candies
– Production and storage of chocolate
Chapter Summary