Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates

1. INGREDIENTS USED IN
CONFECTIONERY

2. CONFECTIONERY
• Confectionery is recognized as an ingredient of a balanced diet and it has a
wide socio-economic and health impact.
 It is a sugar – based industry.

3. TYPES OF CONFECTIONERY
 Sugar – boiled confectionery (candies or sweets)
 Chocolate confectionery
 Traditional Indian sweetmeats

4. INGREDIENTS USED IN CONFECTIONERY
 Sugar and syrups
 Butter
 Milk – Whole, condensed, evaporated, skim and dried
 Fruits – Apple, Lemon, Orange, Pineapple, etc.,…
 Dry fruits – Figs, Raisins
 Nuts – Almond, Coconut, Peanut, Pecans, Walnuts
 Starch and its derivatives
 Fats
 Flavour
 Colour
 Gums
 Pectin
 Gelatin

5. SUGAR
Sugar can be obtained from sugarcane in three forms. They are,
1. Raw sugar – crushing of sugarcane and extracting the
juice by pressure and treated with lime
2. Refined sugar – Raw sugar dissolved into water and
filtered through charcoal
3. White sugar – lime treated cane juice treated with
sulphur dioxide or carbon dioxide

6. STARCH AND ITS DERIVATIVES
 Maize starch powder and its derivatives like liquid
glucose, dextrin, sorbitol, etc.,… has been used to make
confectioneries.
 In our country, Liquid glucose is used in substantial
quantity. It is obtained by the acid or enzyme hydrolysis
of starch. It is often used to prepare Toffee, Chocolate,
Lollipop, Bubble gum, chikki, etc.,..
 Liquid glucose contains dextrose, maltose and dextrin. It
is more expensive than sugar because it effectively
controls the crystallization of other sugars.
 Starch is used for dusting purpose. It prevents drying,
improves shelf life and increase nutritive value.

7. CONFECTIONERY FATS
 There are two categories of confectionery fats.
Namely,
Fats for general and traditional function
Fats associated with chocolate confectionery
 Fats provide desired textural property, lubricate the
ingredients and improves overall eating quality.
 It has sharp melting point. Thus can be stable
against all types of rancidity.
 Ghee is the traditional confectionery fat.

8. COLOURS AND FLAVOURS IN
CONFECTIONERY
 Colour and flavour is added to provide attractiveness and
variety to confectionery.
 There are 2 classes of colour used in confectionery.
Natural – From black and purple grapes, red beets,
florets of safflower, ripe fruits, Turmeric, Saffron
Synthetic – Permitted artificial food colours
 There are 3 varieties of flavours are used. They are
Natural – Skin and peel of fruits and roots
Synthetic – Too expensive, Produced commercially
Blends – By combining natural and synthetic
materials

9. GUMS, PECTIN AND GELATIN IN
CONFECTIONERY
 Reasonable for chewiness
 Gums – odourless, tasteless, form viscous solution,
prevent crystal growth, emulsify fat
 Examples, Gum arabic, gum tragacanth, seaweed extracts
such as agar-agar
 Gums can be replaced by starch and pectin
 Gelatin – Elastic consistency, hold water and air, Inhibits
the crystallization and graining of sugar

10. COCOA PRODUCTS
 Important raw material in confectionery
 It is rich in brown colour, exotic taste and aroma
 Used for the production of chocolate, chocolate coated or
enrobed confectionery

11. THANK YOU…