Confectionery is a collective term for sweets/candy and chocolate. A broader definition includes pastry and thus distinguishes bakers' confections (cakes and pastries) from sugar confections (including chocolates, but not explicitly ice-cream). This broader definition of confectionery is equivalent to the archaic term sweetmeat.
Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. In the Middle East and Asia, flour-based confections predominate. Sugar confectionery includes sweets/candy, candied nuts, chocolates, chewing gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Terms vary among English-speaking countries: candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery.
Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era.
Video Confectionery
History
In the early history of sugar usage in Europe, it was initially the apothecary who had the most important role in the production of sugar-based preparations. Medieval European physicians learnt the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd. These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were the precursors of barley sugar and modern cough sweets. In 1390, the Earl of Derby paid "two shillings for two pounds of penydes."
As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By the 16th century a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner, who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose however, comfits were also produced by apothecaries, and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary was confectionarius, and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated.
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Nutrition
Generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods. Many confections are considered empty calories.
Specially formulated chocolate has been manufactured in the past for military use as a high-density food energy source.
Sweetening agents
Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common sweetener for home cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a common commercial ingredient. Finally confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch. These sweeteners include all types of corn syrup.
Bakers' confectionery
Bakers' confectionery includes sweet baked goods, especially those that are served for the dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookies.
Sugar confectionery
Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, and sometimes ice cream.
The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In the European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the North American Industry Classification System (NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate. Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520.
Different dialects of English use regional terms for sugar confections:
- In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties (particularly used by children, the Scottish Gaelic word suiteis is a derivative).
- In Australia and New Zealand, lollies. Chewy and Chuddy are Australian slang for chewing gum.
- In North America, candy, although this term generally refers to a specific range of confectionery and does not include some items of sugar confectionery (e.g. ice cream). Sweet is occasionally used, as well as treat.
Examples
Sugar confectionery items include sweets, lollipops, candy bars, chocolate, cotton candy, and other sweet items of snack food. Some of the categories and types of sugar confectionery include the following:
- Caramels: Derived from a mixture of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.
- Chocolates: Bite-sized confectioneries generally made with chocolate.
- Divinity: A nougat-like confectionery based on egg whites with chopped nuts.
- Dodol: A toffee-like delicacy popular in Indonesia, Malaysia, and the Philippines
- Dragée: Sugar-coated almonds and other types of sugar panned candy.
- Fondant: Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
- Fudge: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.
- Halvah: Confectionery based on tahini, a paste made from ground sesame seeds.
- Hard candy: Based on sugars cooked to the hard-crack stage. Examples include suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. Also included are types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.
- Ice cream: Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts.
- Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies, etc.
- Liquorice: Extract of the liquorice root added to a starch/gelatin base. For example, Liquorice allsorts. Has a similar taste to star anise.
- Marshmallow: "Peeps" (a trade name), circus peanuts, fluffy puff, Jet-Puffed Marshmallows etc.
- Marzipan: An almond-based confection, doughy in consistency, served in several different ways.
- Mithai: A generic term for confectionery in India, typically made from dairy products and/or some form of flour. Sugar or molasses are used as sweeteners.
- Persipan: similar to marzipan, but made with peaches or apricots instead of almonds.
- Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with tableting, a method of candy production.
- Taffy or chews: A candy that is folded many times above 120 °F (50 °C), incorporating air bubbles thus reducing its density and making it opaque.
- Toffee: a confection made by caramelizing sugar or molasses along with butter. Toffee has a glossy surface and textures ranging from soft and sticky to a hard, brittle material. Its brown color and smoky taste arises from the caramelization of the sugars.
Cultural roles
Both bakers' and sugar confections are used to offer hospitality to guests.
Confections are used to mark celebrations or events, such as a wedding cake, birthday cake or Halloween.
Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs.
Risks
Excessive consumption of confectionery has been associated with increased incidences of type 2 diabetes, obesity, and tooth decay.
Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead, have been restricted to 1 ppm in the US. There is no specific maximum in the EU.
Candy colorants, particularly yellow colorants such as E102 Tartrazine, E104 Quinoline Yellow and E110 Sunset Yellow FCF, do have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out the use of these colorants, especially for products marketed to children.
See also
- Candy making
- Confectionery store
- List of candies
- List of top-selling candy brands
- List of foods
References
Further reading
- García Ballesteros, Enrique (2012). Foods From Spain History: Bakery & Confectionery. A Taste For Sweetness.
- Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.
- Kennedy, Angus (2008). Kennedy's Confection Magazine.
- Richardson, Tim H. (2002). Sweets: A History of Candy. Bloomsbury USA. ISBN 1-58234-229-6.
- Stroud, Jon (2008). The Sucker's Guide: A Journey into the Soft Centre of the Sweet Shop. Summersdale. ISBN 978-1-84024-709-1.
- Weatherley, Henry (1865). A Treatise on the Art of Boiling Sugar. Retrieved 14 July 2008.
External links
Source of article : Wikipedia
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