Confectionery

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This Krokan is a traditional Swedish baker's confection. Krokan.jpg
This Krokan is a traditional Swedish baker's confection.

Confectionery is the art [1] [2] of making confections, or sweet foods. [1] [2] Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. [3] In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. [4]

Contents

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, [5] 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. [6] The words candy (Canada and 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 occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker). [5] The confectionery industry also includes specialized training schools and extensive historical records. [7] Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages and into the modern era.

Etymology

Confectionery can be mass-produced in a factory. Yasnaya Polyana Confectionery Factory 01.jpg
Confectionery can be mass-produced in a factory.

The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage " Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner". Also according to the OED, the sense of "the art and business of a confectioner" is first recorded in 1743, and the earliest use in the sense of a "confectioner's shop" dates to 1803. [2]

History

Some Indian confectionery desserts from hundreds of varieties. In certain parts of India, these are called mithai or sweets. Sugar and desserts have a long history in India: by about 500 BCE, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (khnndd), which is the source of the word candy. Chum chums.jpg
Some Indian confectionery desserts from hundreds of varieties. In certain parts of India, these are called mithai or sweets. Sugar and desserts have a long history in India: by about 500 BCE, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy.

Before sugar was readily available in the ancient western world, confectionery was based on honey. [9] Honey was used in Ancient China, Ancient India, Ancient Egypt, Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats. [10] Between the 6th and 4th centuries BCE, the Persians, followed by the Greeks, made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture. [11] Sugarcane is indigenous to tropical Indian subcontinent and Southeast Asia. [12] [13] [14] [15] [16] [ excessive citations ]

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 learned 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 drops. In 1390, the Earl of Derby paid "two shillings for two pounds of penydes.[ citation needed ]"

Jordan almonds. Sugar-coated nuts or spices for non-medicinal purposes marked the beginning of confectionery in late medieval England. La-Pone-Jordan-Almonds.jpg
Jordan almonds. Sugar-coated nuts or spices for non-medicinal purposes marked the beginning of confectionery in late medieval England.

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. [7]

In the cuisine of the Late Ottoman Empire diverse cosmopolitan cultural influences were reflected in published recipes such as European-style molded jellies flavored with cordials. In Europe, Ottoman confections (especially "lumps of delight" (Turkish delight) became very fashionable among European and British high society. [17] An important study of Ottoman confectionery called Conditorei des Orients was published by the royal confectioner Friedrich Unger in 1838. [18]

The first confectionery in Manchester, England was opened by Elizabeth Raffald who had worked six years in domestic service as a housekeeper. [19]

Sweetening agents

Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, 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. [20]

Bakers' confectionery

Petits fours are baker's confections. Pink and white Easter petits fours.jpg
Petits fours are baker's confections.

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. [21] In the Middle East and Asia, flour-based confections predominate.

The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws. In Ireland, the definition of "bread" as a "staple food" for tax purposes requires that the sugar or fat content be no more than 2% of the weight of the flour, so some products sold as bread in the US would be treated as confectionery there. [22]

Types

Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake, were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes, tortes, and foam cakes. Confusingly, some confections that have the word cake in their names, such as cheesecake, are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else.

Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to the finished confection. Pastries can be elaborately decorated, or they can be plain dough.

Doughnuts may be fried or baked.

Scones and related sweet quick breads, such as bannock, are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake.

Cookies are small, sweet baked treats. They originated as small cakes, and some traditional cookies have a soft, cake-like texture. Others are crisp or hard.

Sugar confectionery

Depending on the chosen classification scheme, ice cream and chocolate confections may be treated separately or as part of sugar confectionery. Chocolateria Arrufat 01.jpg
Depending on the chosen classification scheme, ice cream and chocolate confections may be treated separately or as part of 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. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. [24]

Different dialects of English use regional terms for sugar confections:

In the US, a chocolate-coated candy bar (e.g. Snickers) would be called a candy bar, in Britain more likely a chocolate bar than unspecifically a sweet.

Comparison of terms
American EnglishBritish English
confectionery (formal, uncommon, broad)confectionery (formal, narrow)
rock candy, rock sugarsugar candy, candy, rock, rock sweet
hard candyboiled sweet, candy (rare)
candied fruit, glazed fruitcandied fruit
cotton candy,fairy floss (archaic) [26] candy floss
candy, treat (rare), sweet (rare)sweet
dessertpudding, sweet, dessert
puddingcustard, blancmange, jelly
chocolate bar, chocolate candy barbar of chocolate (e.g. Cadbury's Milk Chocolate)
candy bar (chocolate coated types)chocolate bar (e.g. Snickers)
box of chocolateschocolates, box of chocolates

Classification

This gingerbread house has walls and roof made from cookie dough and decorations made from icing and sugar candy. Classification is sometimes challenging because products can overlap categories. Gingerbread house 6.jpg
This gingerbread house has walls and roof made from cookie dough and decorations made from icing and sugar candy. Classification is sometimes challenging because products can overlap categories.

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. [27] 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. [28]

Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520. [29]

Examples

Rock candy is simply sugar, with optional coloring or flavor. Rock-Candy-Sticks.jpg
Rock candy is simply sugar, with optional coloring or flavor.
A bar of chocolate, which can either be consumed as-is or used as an ingredient in other dishes. Hershey-bar-open.JPG
A bar of chocolate, which can either be consumed as-is or used as an ingredient in other dishes.
Assorted fudges 2018 05 Fudge IMG 1913.JPG
Assorted fudges
Brittles are a combination of nuts and caramelized sugar. Peco-Peanut-Brittle-Bar.jpg
Brittles are a combination of nuts and caramelized sugar.

Sugar confectionery items include candies, 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: [20]

Storage and shelf life

Shelf life is largely determined by the amount of water present in the candy and the storage conditions. [31] High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions.

Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. [31] This process is due to the effects of water activity, which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle.

Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. [31] This can cause amorphous candies to lose their intended texture.

Cultural roles

A Japanese vendor selling sweets (wagashi) in "The Great Buddha Sweet Shop" from the Miyako meisho zue (ja:Du Ming Suo Tu Hui ) (1787) Japanese confectionery store in "The Great Buddha Sweet Shop" from Akizato Rito's Miyako meisho zue (1787).jpg
A Japanese vendor selling sweets ( wagashi ) in "The Great Buddha Sweet Shop" from the Miyako meisho zue (ja:都名所図会) (1787)

Both bakers' and sugar confections are used to offer hospitality to guests.

Confections are used to mark celebrations or events, such as Christmas, Easter, a wedding cake, birthday cake, or Halloween.

The chocolate company Cadbury (under the guidance of Richard Cadbury) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for Valentine's Day in 1868. [32]

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. [33]

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 and chocolate, are high-fat foods. Many confections are considered empty calories and ultra-processed foods. Specially formulated chocolate has been manufactured in the past for military use as a high-density food energy source.

Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy, are defined in US law as foods of minimal nutritional value. [34]

Risks

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. [35]

Candy colorants, particularly yellow colorants such as E102 Tartrazine, E104 Quinoline Yellow WS and E110 Sunset Yellow FCF, 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. [36]

See also

Related Research Articles

<span class="mw-page-title-main">Cookie</span> Small, flat and sweetened baked food

A cookie or biscuit is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Candy</span> Sweet confection

Candy, alternatively called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, also called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

<span class="mw-page-title-main">Butterscotch</span> Type of confectionery

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

<i>Wagashi</i> Traditional Japanese confectionery

Wagashi is a traditional Japanese confection made of mochi, anko, and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan. It is often served with green tea.

<span class="mw-page-title-main">Sprinkles</span> Tiny multi-colored candy topping

Sprinkles are small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The Dictionary of American Regional English defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other."

<span class="mw-page-title-main">Sugar candy</span> Candy primarily composed of sugar

Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.

<span class="mw-page-title-main">Nonpareils</span> Tiny spherical multi-colored confection topping

Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in Australia, New Zealand, South Africa and the United Kingdom. In the United States, the same confectionery topping would generally be referred to among the general public as "sprinkles," regardless of their composition.

<i>Konditorei</i> Business that sells pastries

A Konditorei is a business that typically offers a wide variety of pastries and typically also serves as a café. Konditoreien (plural) are found in many countries including but not limited to Germany, Austria, Switzerland, France, Denmark, Sweden, and the Czech Republic. In French-speaking countries, similar businesses are referred to as pâtisseries.

<span class="mw-page-title-main">Glaze (cooking)</span> Cooking technique

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<i>Pâtisserie</i> Type of bakery specializing in pastries and sweets

A pâtisserie, patisserie in English or pastry shop in American English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Turkish delight</span> Gelatinous candy

Turkish delight or lokum (/lɔ.kʊm/) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. Other common flavors include cinnamon and mint. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. In the production process, soapwort may be used as an emulsifying additive.

<span class="mw-page-title-main">Lists of foods</span>

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References

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