There are generally:
The treats various
The candy and confectionery
The chocolate bars
The fruit jellies
Le sucre whatever its shape
The chewing gum et chewing paste
The spreads chocolate or others perfumes.
We also give as name to this family the " calories empty 'due to low interest nutritional these foodstuffs. Indeed, their primary characteristic is their important contribution in simple carbohydrates. We also find in some preparations a lot of lipids.
Sweet products are generally made from Sugar Syrup, ofedible oil, crème fraîche or Butter, chocolate, and sometimes oleaginous.
All of this ingredients give them a Energetic value very important (a lot of energy in a small volume), and a low nutritional density (little nutrients of quality such as vitamins, protein, mineral salts et fibers for a determined volume).
Logically, the calories provided by this type of food food (sucre of table inclusive), should not exceed more than 10% of total daily energy intake.
Sweet products have, within thefood human, an important role on the hedonistic level (*) and gustatory. They bring immediate pleasure and satisfaction. Despite this, we will take care not to abuse them since they can be a source ofoverweight with more or less weight gain if their consumption becomes too consistent.
(*) Hedonism: Doctrine philosophical which takes as a principle of morality the search for pleasure, satisfaction and the avoidance of suffering.
Confectionery : A confectionery is a product made from sucre which is sold in a store of the same name and made by a confectioner.
The term "confectionery" applies not only to sweets, treats and candy, excluding products in chocolate, which are a particular branch of confectionery (see Chocolat), but also at the confectioner's store and all the artisanal or industrial techniques of the work of the sucre.
In Quebec, the term confectionery is little used and is replaced by " candy ". The confectionery (store) is often called bonbonnerie.
There is a very wide variety of confectionery ranging from candy our chocolates and candied fruits, cotton candy, barley sugar, Flavigny anis and Turkish delight.
There are several categories of confectionery products:
- candy de sucre cooked : candy tangy, cartons, pop rock, barley sugar, lollipop, apple sugar, Cambrai nonsense ;
- caramel, fudge et toffee ;
- chocolates et scams ;
- chews ;
- urethane et licorice : gums (gum balls, liquorice gums), pectoral pastes (liquorice paste, jujube), liquorice (hard, soft);
- fondants : fondant candies, water fondants, canned sugar, papillotes, lyonnaise papillottes; various candy fillings;
- jelly confectionery : marshmallows soft meringages, Marshmallows ;
- dragees and sugar-coated candies: with Almonds, silver, chocolate, tender;
- pralines ;
- nougat et touron ;
- pellet and tablets;
- fruit paste ;
- almond paste (calissons d'Aix) and Marzipan.
Ingredients used in the confection of confectionery: Many raw materials are used in the manufacture of confectionery products: the sucre, syrup de glucose and inverted sugar, miel, Milk, fat animal and plant, fruits (whether they are frais. as conserve, frozen or in pulp), the cacao, Dried fruit, gum arabic, pectin, starches andstarch, gelatin, the juice of licorice, certains acids (citric, lactic,…), the natural aromatic products or synthesis and colorants authorized and codified (see List of food additives).
History of confectionery: To know the history of sugar itself and not of its practical use (see Sugar).
The Persians seem to have been the first to develop, in the fifth century, the manufacture of solid sugar in pain.
Antiquity only knew the sweet taste through the basic ingredients of the diet: mainly honey. The latter lent itself to many culinary uses and was used, in particular, to candy various fruits to ensure their conservation. Gluttony was not, however, absent from this practice which foreshadows the sweets of which the Middle Ages was a great fan. The use of sugar in the field of candy was done very slowly.
The art of the confectioner is very old. Its development followed the discovery of raw materials: thus, we first used the miel to coat seeds and fruits, and to make sweets comparable to those in the Middle East. Cane sugar was introduced to Europe by the Crusaders in the Middle Ages. Until the end of the XNUMXth century, apothecaries and confectioners competed for the privilege of preparing and selling sugar-based products, but the latter ended up establishing themselves as a full corporation. The invention of sugar beet, in the XNUMXth century, gave a revival of activity to the profession. Nowadays, this brings together in France nearly two hundred and fifty manufacturers (small family firms and large industries) who, as a general rule, do not manufacture the same types of boiled sugar products, gums and caramels, sugar-coated products and chewing gum are highly mechanized sectors, while the fruit paste, almond paste, iced chestnuts are manufactured by smaller, even artisanal companies. In addition, certain specialties are still the prerogative of specific regions.
A luxury commodity, it only succeeded, because of its price, in completely replacing honey during the Renaissance. But from this period, the discoveries of confectionery would be inseparable from its development.
The Arabs were undoubtedly the first to develop recipes for sweets with a taste end, only based on sugar (which differentiates them from other desserts). A cookbook, originating in Baghdad and dated 1226 reveals that their recipes, already numerous, attest to a great know-how and constitute a first sketch of the art of the confectioner.
For a long time, confectionery was linked to the medicine of the apothecary. Hippocrates, then Dioscorides and Galen in his footsteps, recommended medicines from various products, and we find traces of recipes for sweets in "antidotaries", as well as in texts dated from the early Middle Ages, Cs or sorts. nougats for example.
Confectionery Today: Confectionery is accessible to everyone in all Western countries. There are both industrial and artisanal products, and many pastry chefs still know how to make nougats et fruit jellies. It is a product that is consumed regularly in many families, mainly by children who are very serious fans of it, but they are not the only ones. However, confectionery remains festive products, consumed on specific occasions, such as Easter ou Halloween.
In France, the average consumption of confectionery is estimated at 3,3 kg per year and per capita (in Europe, only Italians consume less). The vast majority of confectionery products are the subject of so-called “impulse” purchases - in particular by children - which occur throughout the year.
Some of them are however rather consumed on the occasion of festivals (baptisms, Communion, Easter, Christmas): this is the case in particular for sugared almonds, candied chestnuts, papillotes, candied fruits.
In the kitchen with the playfood trend (See Playfood), some sweets have entered the restaurant in original and sometimes innovative dessert recipes. See amazing. Other sweets are sure to follow.
- Baby Ruth (confectionery)
- Balisto (confectionery)
- Daddy's beard
- Chocolate bar
- Heath Bar
- Berlingot (confectionery)
- Berlingot from Carpentras
- Nantes berlingot
- Cambrai stupidity
- Cocoa butter
- Candy (confectionery)
- Violet candy
- Coconut candy
- Mammoth ball (confectionery)
- Boulet de Montauban (confectionery)
- Calisson (confectionery)
- Sugar cane
- Caramel (confectionery)
- Salted butter caramel (confectionery)
- Caramel de Normandie (confectionery)
- Soft caramel (confectionery)
- Carensac (confectionery)
- Brown sugar
- Graeffe brown sugar
- Maraschino cherry
- Thistle of Lorraine (confectionery)
- Chewing gum
- Chique (confectionery)
- Chocolate (Confectionery)
- Milk chocolate
- White chocolate
- Blond chocolate
- Dark chocolate
- Cocoon of Lyon
- Jam - Calendar and jam illustration board
- Milk jam
- Poppy of Nemours
- Cotignac (confectionery)
- Cougnarde (Swiss cuisine)
- Cuberdon (confectionery)
- M & M's (confectionery)
- Maejap-gwa (Korean cuisine)
- Manjari (chocolate)
- Iced brown
- Mary Jane (American confectionery)
- Marzipan - The different kinds of marzipan by country
- Marzipan (confectionery)
- Beggars (confectionery)
- Mentos (confectionery)
- Honey - different qualities of honey and origins of honey
- Milka (Chocolate)
- Mirabelle de Lorraine (confectionery)
- Winning Mistral (confectionery)
- Mithai (Asian sweets)
- Mon Chéri (confectionery)
- Mozart ball
- P'tit Quinquin (confectionery)
- Pain de sucre
- Aren palm
- Palmyra palm
- Papaline d'Avignon (confectionery)
- Paris-Brest (pastry shop)
- Vichy pastille
- Minor's pastille
- Almond paste (confectionery)
- Cocoa paste
- Fruit paste (confectionery)
- Piloncillo (sugar)
- Polkagris (confectionery)
- Pop rocks - History and generalities of Pop rocks
- Popping candy
- Praline (confectionery)
- Samana (chocolate)
- Agave syrup
- palm syrup
- Grape syrup
- Skittles (confectionery)
- Snickers (confectionery)
- Lollipop (confectionery)
- Gros Jules lollipop (confectionery)
- Suchard (chocolate)
- Fudge (confectionery)
- Cane sugar - The different cane sugars
- Coconut sugar
- Palm sugar
- Apple sugar (confectionery)
- Sucre glace
- Slow sugar
- quick sugar
- Caster sugar
- Sugus (confectionery)