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The word `confectionery` is taken from the Latin word `confect` which means that which is produced with skill. Of late its meaning has been modified to encompass food items that are rich in sugar and often known as `sweetmeats`. It is a blend of sugar, milk powder, hardened vegetable oil and other flavourings and water. It comes in a variety of pastel colours. These items are prepared and sold by a confectioner. Confectionery has been in production and popular since the time of Babylonians. In some western countries confectionery is also referred to as `snack`. Confectionery items include sweets, toffees, candies or candy bars, lollipops, chocolate and other sweet items. The difference among various types of confectionery depends on the sugar and water content. Hard and soft candies contain uncrystallized sugars in a very viscous solution, while fondant sweets contain sucrose present in the crystalline form.
Swiss confectionery is a very well developed industry in Europe. It is famous for specializing in production of chocolate, gum confectionery, sugar confectionery and cereal bars.
Chocolate Confectionery: Chocolate confectionery is a high energy foodstuff with a complex nutritional profile that includes carbohydrates, proteins, mineral salts and vitamins. It is the solid and fat combination sweetened with other ingredients that is made into chocolate bars. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.
When stored under right conditions of temperature and humidity, chocolate is a stable product due to its low moisture and high fat content. It is the vitamin E present in cocoa that protects it against oxidative rancidity. Under improper storage chocolates can deteriorate fast. They can become rancid and lose their texture. High and fluctuating temperature and humid conditions have a marked impact on the shelf life of chocolate products. These products can deteriorate in quality if there are external influences permeating the packaging material such as odours or strong lights.
Sugar or Candy Confectionery: Sugar or candy confectionery refers to a range of food items such as toffees, gelatin sweets, caramel, marshmallows, sweets, gums and jellies. The main ingredient used in the production of sweets is sugar also called sucrose, glucose and fructose. These ingredients are combined with milk solids, fats, flavours and colours to make toffees, jellies and similar type of products. Toffees have lower moisture content and are harder than caramels. Gelatin sweets look different from other sweets because of their spongy texture set by gelatin. Then there are hard boiled sweets made from a concentrated solution of sugar which is heated and then cooled. These are available in different shapes, colours and flavours. The factors affecting the production and texture of sweets depend on the time and temperature of boiling or the temperature to which the sugar solution is boiled. In general, higher temperature leads to sugar concentration thus resulting in hard, brittle candies. Lower temperatures result in softer candies. A lollipop is a type of sweet confectionery consisting of hardened flavoured sucrose with corn syrup mounted on a stick and meant to lick or suck at. If sweets are consumed in excess over a prolonged period of time then a person can become obese and have dental problems.
Frozen Confectionery: This segment consists of units mainly engaged in manufacturing frozen confections such as ice creams, milk and fruit ice. Water ices have a large proportion of sugar in it. Frozen confectionery products are sold in containers such as tubs of ice cream, or as individually wrapped items such as ice lollies.
Confectionery Packaging: Packaging of confectionery is an important component of the confectionery industry for the simple reason that these items are delicate if the temperature and storage requirements are not met with. Some of the common causes of deterioration in their quality are attributed to excess of moisture in case of uncrystallized products due to which the candies become sticky. In case of crystallized products if there is loss of moisture then it can lose its natural character. Sometimes there are changes in flavour or development of unwanted flavours due to oxidation. As light induces rancidity, it can become a problem with products such as white chocolate and chocolate containing nuts. These problems can be avoided by using appropriate packaging, providing good water vapour, aroma and oxygen barriers to avoid degradation. The packaging must be tailored to the confection. These days many companies are into developing packaging films that offer effective solutions for all types of confectionery. These films include transparent, white, metallized and special coated grades as well as twist wrapping. Individual wraps are made with the help of waxed paper, aluminum foil, cellulose film or a combination of these. For additional protection individual sweets are packed in a heat-sealed polythene bag. Sweets can also be packed in jars, or tins with close fitting lids. Chocolate products are prone to attract several varieties of insects and must have effective seals to provide resistance to insects creeping through folds. While packing confectionery it is important to bear in mind that odours should not permeate or transfer to the food items.
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