History and Sweetening Agents
– Confectionery has a long history, with sugar production dating back to 500 BCE in India.
– Honey was used as a sweetener in ancient China, India, Egypt, Greece, and Rome.
– Persians and Greeks introduced sugar and sugarcane agriculture to the Indian subcontinent.
– Sugar usage in Europe was initially driven by apothecaries for medicinal purposes.
– The production of comfits by confectioners and apothecaries led to the origin of the word ‘confectionery.’
– Confections are defined by the presence of sweeteners, usually sugars.
– Table sugar (sucrose) is the most common sweetener used in home cooking.
– Hydrolysis of sucrose produces invert sugar, which is sweeter and commonly used in commercial confections.
– Starch hydrolysis yields various syrups used as sweeteners, including corn syrup.
– Sugar-free candies, such as peppermints, can be made using alternative sweeteners.
Bakers Confectionery
– Bakers confectionery includes sweet baked goods served for dessert.
– Flour is the main ingredient in bakers confections, such as cakes, pastries, doughnuts, scones, and cookies.
– Middle Eastern and Asian cuisines feature a predominance of flour-based confections.
– The distinction between confectionery and bread can vary based on cultural and legal definitions.
– In Ireland, bread is defined as having no more than 2% sugar or fat content for tax purposes.
Types of Confections
– Cakes can have a bread-like texture and come in various styles, from simple to elaborate.
– Butter cakes, tortes, and foam cakes are major categories of cakes.
– Some confections with ‘cake’ in their names, like cheesecake, may not technically be cakes.
– Pastries are a diverse category of baked goods made from flour-based doughs.
– Pastry fillings, such as sugar, fruit, chocolate, or cream, add sweetness to the finished confection.
Sugar Confectionery
– Sugar confections are sweet, sugar-based foods eaten as snack food.
– Examples include sugar candies, chocolates, candied fruits and nuts, chewing gum, and ice cream.
– Different regions use regional terms for sugar confections, such as ‘sweets’ in Britain and Ireland.
– The United Nations classifies chocolate and sugar confectionery under ISIC 1073.
– In the US, sugar confectionery is split across three categories in the NAICS.
Storage and Shelf Life, Cultural Roles, Nutrition, and Risks
– Shelf life is determined by the amount of water present and storage conditions.
– High-sugar candies can have a long shelf life if kept in a dry environment.
– Different amounts of water in different parts of the candy can cause spoilage.
– Storage in high-moisture environments can also lead to quicker spoilage.
– Impermeable packaging can reduce spoilage due to storage conditions.
– Confections are used to offer hospitality to guests and mark celebrations or events.
– They can be popular choices for tourists as special treats or souvenirs.
– Confections are generally low in micronutrients and protein but high in calories.
– Some confections, like fried doughs and chocolate, are high in fat.
– Excessive consumption of confections can contribute to health risks, such as obesity and tooth decay.
– Contaminants and coloring agents in confectionery can be harmful, especially to children.
– Moderation and proper dental hygiene are important for minimizing risks associated with confectionery consumption. Source: https://en.wikipedia.org/wiki/Confectioner
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker).
Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker.
Sugar confectionery includes candies (also called sweets, short for sweetmeats, in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (Canada & US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of the most popular varieties of sugar confectionery.
The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages and into the modern era.