Course Title: Technology of Sugar, Bakery & Confectionery Products
Course Title: FN 406
Chapter: 7(Confectionery Technology)
The formulation and manufacturing processes for chocolate, candy, toffee, fruit jam, pastry,
and doughnuts differ depending on the product. Here's a brief overview of each:
1. Chocolate
Formulation:
Ingredients: Cocoa beans, sugar, milk powder, cocoa butter, vanilla, lecithin (emulsifier).
Types: Dark, milk, and white chocolate.
Manufacturing Process:
1. Roasting: Cocoa beans are roasted to develop flavor.
2. Grinding: The roasted beans are cracked and ground to form cocoa nibs, then processed
into cocoa liquor (a mixture of cocoa solids and cocoa butter).
3. Conching: The cocoa liquor is refined further by mixing it in a conche machine to smooth
the texture.
4. Tempering: The chocolate is carefully cooled and re-heated to specific temperatures to
stabilize the cocoa butter crystals, ensuring a smooth texture and glossy finish.
5. Moulding and Cooling: The tempered chocolate is poured into moulds, cooled, and
solidified.
2. Candy (Hard Candies and Gummies)
Formulation:
Hard Candies: Sugar, corn syrup, water, flavoring, colorants.
Gummies: Sugar, corn syrup, gelatin, citric acid, flavoring, colorants.
Manufacturing Process (Hard Candy):
1. Boiling: Sugar and corn syrup are boiled to the required temperature (around 150°C).
2. Flavoring and Coloring: After boiling, flavoring agents and colorants are mixed in.
3. Shaping: The candy mass is poured into molds or pulled to form the desired shape.
4. Cooling and Packaging: After cooling, the candy is packaged.
Manufacturing Process (Gummies):
1. Gelatin Preparation: Gelatin is dissolved in hot water to form a gel.
2. Mixing: Sugar, corn syrup, and flavorings are mixed with the gelatin.
3. Moulding: The mixture is poured into moulds and allowed to set.
4. Drying and Coating: Gummies are dried, then coated with a dusting of sugar or cornstarch
before packaging.
3. Toffee
Formulation:
Ingredients: Sugar, butter, milk, corn syrup, vanilla, salt.
Manufacturing Process:
1. Boiling: Sugar, butter, and corn syrup are cooked together until the mixture reaches a
hard crack stage (around 150°C).
2. Flavoring: Vanilla or other flavorings are added once the toffee reaches the desired
consistency.
3. Cooling: The mixture is poured into molds or onto a cooling tray to set.
4. Breaking and Packaging: Once cool, the toffee is broken into pieces and packaged.
4. Fruit Jam
Formulation:
Ingredients: Fruit, sugar, pectin, acid (like citric acid or lemon juice).
Manufacturing Process:
1. Preparation: Fruits are cleaned, peeled, and chopped.
2. Cooking: Fruit, sugar, and pectin are cooked together until the mixture reaches a gel-like
consistency.
3. Testing: A test is performed (such as the plate test) to ensure the desired gel consistency.
4. Packaging: The jam is then cooled and filled into sterilized jars.
5. Pastry
Formulation:
Ingredients: Flour, butter, water, salt, sugar (optional for sweet pastries), eggs (optional).
Manufacturing Process:
1. Mixing: The ingredients are combined to form dough, typically by cutting cold butter into
the flour to create a crumbly texture.
2. Chilling: The dough is chilled to prevent overworking and maintain flakiness.
3. Rolling and Shaping: The dough is rolled out, then shaped or filled with sweet or savory
fillings.
4. Baking: The pastries are baked until golden and flaky.
6. Doughnuts
Formulation:
Ingredients: Flour, sugar, eggs, yeast (for leavening), milk, butter, salt, flavorings.
Manufacturing Process:
1. Mixing: The ingredients are mixed into a dough. If making yeast-based doughnuts, yeast is
added to activate and leaven the dough.
2. Proofing: The dough is allowed to rise (if using yeast).
3. Shaping: The dough is rolled out, cut into doughnut shapes (or formed by hand), and
rested.
4. Frying: The doughnuts are deep-fried until golden brown.
5. Glazing or Filling: Once cooled, the doughnuts can be dipped in glaze, powdered sugar, or
filled with jam or cream.
