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Confectionery as sugar products
- 1. Confectionery as sugarproducts
- 2. WHATISCONFECTIONARY? Confectionery, alsocalled sweets or candy is sweet food. The term varies among English-speaking countries. In general, though, confectionery is divided into two broad categories, bakers' confections and sugar confections
- 4. BAKERS'CONFECTIONERY Bakers' confectionery,also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. In the Middle East and Asia, flour-based confections are more dominant.
- 5. various products ofbakers confectionary like loaf bread, fancy bread sticks etc.
- 6. Doughnuts, Loaf Bread Dough are Ring shaped flour confectionary product which comes with various toppings, loaf bread is long stick shaped bread
- 7. SUGAR CONFECTIONS Sugarconfectionery includes sweets, candy, toffee,chocolates, chewing gum, , and other confections that are made primarily of sugar.
- 8. Various sweet confectionary products likeTofee & candy, chocolate items and various other sweets.
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- 11. Jellies Jelly issemi-solid sweet confectionary product which can retain any shaped provided to it while it is cooling down.
- 12. Process of Jelly Materials Jellies are made from a variety of fruits like Pears, peaches, apricots, strawberries, and raspberries Citric Acid added to obtain the correct balance needed to produce the jellies Flavors such as vanilla, cinnamon, mint etc
- 13. Process Inspection Cleaning,crushing, and chopping Pasteurizing the fruit Cooking the jelly Filling the jars Labeling and packaging
- 15. Nutritional effect sugarconfection Confections are low micro nutritients and protein but high in calories They may be fat free foods such as fried dough's are high fat foods
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Editor's Notes
- #14 nspection 1 When the fruit arrives at the plant, it is inspected for quality, using color, ripeness, and taste as guides. Fruit that passes inspection is loaded into a funnel-shaped hopper that carries the fruit into pipes for cleaning and crushing. Cleaning, crushing, and chopping 2 As the fruit travels through the pipes, a gentle water spray clears away surface dirt. Depending on whether the finished product is to be jam or jelly, paddles push the fruit and or just its juice through small holes, leaving stems and any other excess debris behind. Some fruits, such as citrus and apples may be manually peeled, cored, sliced and diced. Cherries may be soaked and then pitted before being crushed. Pasteurizing the fruit 3 The fruit and/or juice continues through another set of pipes to cooking vats. Here, it is heated to just below the boiling point (212° F [100° C]) and then immediately chilled to just below freezing (32° F [0° C]). This process, pasteurization, prevents spoilage. For jelly, the pulp is forced through another set of small openings that holds back seeds and skin. It will often then be passed through a dejuicer or filter. The juice or fruit is transferred to large refrigerated tanks and then pumped to cooking kettles as needed. Cooking the jam and jelly 5 Premeasured amounts of fruit and/or juice, sugar, and pectin are blended in industrial cooking kettles. The mixtures are usually cooked and cooled three times. If additional flavorings are to be included, they are added at this point. When the mixture reaches the predeterminedthickness and sweetness, it is pumped to filling machines. Read more: http://www.madehow.com/Volume-5/Jam-and-Jelly.html#ixzz5YdUmCwcY