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Bakery and Confectionary

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14 views20 pages

Bakery and Confectionary

Uploaded by

dinesharavind7632
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BAKERY

AND
CONFECTIONARY
Confectionary
• Confections can be divided into two broad
categories
• those in which sugar is the principal ingredient
• Those which are based on chocolate.
• Examples of sugar-type confections include
nougats, fondants, caramels, toffees, and jellies.
• Examples of chocolate-based confections include
chocolate-covered confections, chocolate-panned
confections, chocolate bars, and chocolate-
covered fruits, nuts, and creames.
• Many ingredients, including milk products, egg
white, food acids, gums, starches, fats,
emulsifiers, flavors, nuts, fruits, and others are
used in candy-making.
Sugar based Confections

Candies that have sugar


• in the crystalline form – large or
small sugar crystals
• In various degree of crystalization
• Non crystalline form (non grained
candies)- chewy (8-15% moisture),
• Gummy candies 15- 22% moisture
• Marshmellow contain whipped air in
it
Ingredients
Sucrose
• principal ingredient, a major component of chocolate and
most common sweetener
• Candy-makers take advantage of the precise relationship
between boiling point and sucrose concentration to control
the final degree of water in confections

Invert Sugar
• hydrolyzed mixture of dextrose and levulose is called invert
sugar. Invert sugar can prevent or help control the degree
of sucrose crystallization
• may be obtained commercially and substituted for part of
the sucrose in the candy formula
• Encourages the formation of small crystals essential to
smoothness
• helps prevent more chewy candies from drying out and
Corn syrup and other sweeteners
• Corn syrups are viscous liquids containing dextrose, maltose,
higher sugars, and dextrins. They are produced by the
hydrolysis of corn starch using acid or acid-enzyme
treatments.
• add viscosity to confections, reduce friability of the sugar
structures from temperature or mechanical shock, slow the
dissolving rate of candies in the mouth, and contribute
chewiness to confections.

Sugar Substitutes
• bulk sweeteners and high-intensity sweeteners (calorific and
non calorific)
• bulk sweeteners are alcohol derivatives of sugars made by
chemically reducing the sugar to the alcohol
• High-intensity sweeteners are used in confections to reduce
the caloric content, reduce the caloric content of the
confection.
• saccharin, sucralose, thaumatin, aspartame, glycyrrhizin, and
Acesulfam K
Additional Ingredients
• Some softer candies (e.g., marshmallows, gumdrops,
and jellies) owe their chewiness in part to pectins,
gums, and gelatin.
• humectants are used to hold moisture within such
confections. - include glycerin (glycerol) and sorbitol.
• Colloidal materials such as pectins and gums, which
are hydrophilic, also have humectant properties in
confections.

Products
• Bread
• Biscuits
• Cakes
• pastries
• pies
• CHOCOLATES
PRODUCTION OF CHOCOLATE
• Chocolate is a key ingredient in many foods such as milk
shakes, candy bars, cookies and cereals
• product that requires complex procedures to produce.
• process involves harvesting coca, refining coca to cocoa
beans, and shipping the cocoa beans to the manufacturing
factory for cleaning, coaching and grinding.
HARVESTING COCOA AND COCOA
PROCESSING
• Chocolate production starts with harvesting coca in a forest
• Cocoa comes from tropical evergreen Cocoa trees -
Theobroma Cocoa -grow in the wet lowland tropics of Central
and South America, West Africa and Southeast Asia (within 20
C of the equator) .
• Cocoa harvested manually in the forest.
• The seed pods of coca will first be collected
• the beans will be selected and placed in piles
• cocoa beans shipped to the manufacturer
for mass production.
Step 1: Plucking and opening the
Pods
• Cocoa beans grow in pods - sprout off of the trunk and
branches of cocoa trees.
• The pods start out green and turn orange when they're ripe.
• When the pods are ripe, harvesters travel through the cocoa
orchards and hack the pods gently off of the trees.
• Machines could damage the tree or the clusters of flowers and
pods that grow from the trunk.
• After the cocoa pods are collected into baskets ,the pods are
taken to a processing house.
• Here they are split open and the cocoa beans are removed.
• Pods can contain upwards of 50 cocoa beans each.
• Fresh cocoa beans are not brown at all, they do not taste at all
like the sweet chocolate they will eventually produce.
STEP 2: FERMENTING THE COCOA SEEDS

• beans undergo the fermentation processing


• placed in large, shallow, heated trays or covered with large
banana leaves.
• If the climate is right, they may be simply heated by the sun.
• Workers come along periodically and stir them up so that all
of the beans come out equally fermented.
• During fermentation is when the beans turn brown.
• This process may take five or eight days.
Step 3: Drying the cocoa seeds

• After fermentation, the cocoa seeds dried before they can be


scooped into sacks and shipped to chocolate manufacturers.
• Farmers simply spread the fermented seeds on trays and leave
them in the sun to dry.
• The drying process usually takes about a week and results in
seeds that are about half of their original weight
MANUFACTURE OF CHOCOLATE
fermented and dried cocoa beans refined to a roasted nib by winnowing and
roasting

heated and will melt into chocolate liquor.

manufacturers blend chocolate liquor with sugar and milk to add flavor.

stored or delivered to the molding factory in tanks poured into moulds for
sale.

wrapping and packaging

ready to transport
Step 1: Roasting and Winnowing the Cocoa

• Roasting develops the colour and flavour of the beans


• The outer shell of the beans is removed
• the inner cocoa bean meat is broken into small pieces called
"cocoa nibs.
• The roasting process makes the shells of the cocoa brittle
• cocoa nibs pass through a series of sieves, which strain and
sort the nibs according to size in a process called
"winnowing".
Step 2: Grinding the Cocoa Nibs

• Grinding is the process by which cocoa nibs are ground into "
cocoa liquor“ - unsweetened chocolate or cocoa mass.
• The grinding process generates heat and the dry granular
consistency of the cocoa nib is then turned into a liquid as the
high amount of fat contained in the nib melts.
• The cocoa liquor is mixed with cocoa butter and sugar.
• In the case of milk chocolate, fresh, sweetened condensed or
roller-dry low-heat powdered whole milk is added, depending
on the individual manufacturer's formula and manufacturing
methods.
Step 3: Blending Cocoa liquor and molding Chocolate

• After the mixing process, the blend is further refined to bring


the particle size of the added milk and sugar down to the
desired fineness.
• The Cocoa powder or 'mass' is blended back with the butter
and liquor in varying quantities to make different types of
chocolate or couvertur
• Milk Chocolate - sugar, milk or milk powder, cocoa powder,
cocoa liquor, cocoa butter, Lethicin and Vanilla.
• White Chocolate- sugar, milk or milk powder, cocoa liquor,
cocoa butter, Lethicin and Vanilla.
• Plain Dark Chocolate - cocoa powder, cocoa liquor, cocoa
butter, sugar, Lethicin and Vanilla..
Confectionary Manufacturing process

• batch or continuous processes may be used to


prepare and cook the basic fondants, taffies,
brittles, and hard candies
• firmer chewy centers are extruded by being
pressed through dies. The candy pieces are then
cut off by the movement of a thin wire
• Candies formed from a highly liquid mixture are
shaped by molding before they harden. This may
be done in a starch-molding machine known as a
Mogul
• aeration is achieved in batch or continuous mixers
before the confections are molded.
• Various kinds of small and round candies are
glazed by coating nuts and other centers
with sugar. This is done by a process known
as panning
• confectioners glaze, is an edible shellac
preparation. These glazes not only improve
the glossy appearance of chocolate items
but protect the chocolate from the effects of
humidity and air during storage.
• Larger candy pieces and those that are not
round are coated with molten chocolate by
the method known as enrobing.

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