Fundamentals of Sugar Confectionery

摘要

This paper is intended for newcomers to the industry, and as a reminder of the fundamentals to the rest of us. It should form the basis for further reading and investigation. We are agreed on these fundamentals: 1. The confection must not undergo fermentation, mold growth or any other microbiological spoilage during a long storage life. 2. The Gonfection must not undergo any change in its physical properties during this storage. 3. The confection must have the desirable physical properties normally associated with the particular confection. For example, it must not be too hard to eat comfortably; its texture and solubility must be pleasing to the palate; and not least it must be flavored correctly and be sweet tasting.