Physical chemistry properties of candy articles Theoretical part

Confectionery goods are called the food articles, whose large part consists of sugar or another sweet substance (honey, xylite, sorbite), treacle, fruits, berries, milk, butter, cocoa- beans, it is nut and so forth Confectionery goods are subdivided into two groups: sugar and meal. The sugar confectionery articles include: caramel, candy, chocolate, fruit and berry articles (jam, jam, jam, jelly, candied fruits, jelly-candy, zephyr, and pastille), halva, iris, lozenge, eastern sweetness’s. The meal confectionery articles include: pastry, cakes, wafer, pastry, cakes, meat loaves, rum rams, and eastern meal sweetness’s.

Saccharine confectionery articles

Caramel - product, obtained by the boiling down of sugar- treacle or sugar- invert (caramel) syrup to the formation of caramel mass by humidity 1,5- 3,5% and by its subsequent molding.

Requirements for the quality of caramel.

The organoleptic indices: the state of packing and wrapping, form, taste, smell, colored.

From the physical chemistry indices in the caramel is normalized the humidity of caramel mass to 3- 4%. Caramel is capable of absorbing moisture from air; therefore its content to 23% is limited to standard. A quantity of filling is normalized by standard and depends on the size of caramel and method of production (17- 33%). A quantity of crumbled sugar or another surfacing material in the open caramel must be not more than 2%. Defects. Presence of outside aftertastes and smells: the aftertaste of the caramelized sugar (superfluous the boiling down of filling), the rank aftertaste (it is possible in the fillings containing fat) metallic aftertaste. Sticky surface (adhesion of wrapper to the housing) - the consequence of storage of caramel with the increased humidity of air (more than 75%), drops in temperatures, increased content of the reduced substances, moisture in the caramel mass. Cracks for the surface, the illegible figure, the burrs, the repelled angles of caramel - result of the disturbance of the technology of production. Sugaring - is observed in the caramel during the storage in the very dry accommodation, and also with a deficiency in it in the reduced substances. Caramel becomes opaque, its painting grows dark.

Chocolate is product with the characteristic taste, the aroma and the toning up properties. The combination of nourishing components with the high caloricity (550-600 kkal/100 g) makes with its irreplaceable product for raising the energy of organism and decrease of fatigue. The articles, into composition of which they enter the processed cocoa- beans can be combined into 2 groups: cast chocolate articles; powder-like products.

Requirements for the quality of chocolate.

Organoleptic indices: exterior view, form, taste. Consistency (with 16-18°C) must be solid, brittle. Structure - uniform (for the porous - cellular). The insignificant defects (crumbs, phials, spots, scratches, chippings, the penetration of liquid fruit filling and fruits to the surface), which do not spoil the exterior view of chocolate, and are sorting sign.

Physical chemistry indices: the degree of crushing (dispersity): for the usual - not less than 92%, for the dessert - 96- 97%; a mass fraction of ashes is not more than 0,1%; the content of filling - 20- 35%. The humidity of chocolate varies from 12% to 5% depending on formula. Defects. Presence of a significant quantity of deformed articles. It is allowed to 4% of break articles for the chocolate with the fillings and to 2% - for the chocolate with the large additions. Crumb fracture, sensation of the crystals of sugar and particles of the cocoa- mass in the mouth appear with the insufficient grinding of chocolate mass. The sourish, binding taste appears during the disturbance of the technology of production. Loss of aroma, stale smell, rank aftertaste - consequence of the disturbance of regimes and period of storage. Defeat of chocolate by insect-pests. Chocolate mole is most dangerous. Fatty graying is the result of the nonobservance of the regime of tempering with the production. Sugar graying is the result of the nonobservance of the regimes of storage (temperature differential). On the surface is condensed the moisture, in which is dissolved the sugar. After the evaporation of moisture on the surface of chocolate a white coating in the form of the small crystals of sugar remains.

Candies are called the confectionery articles, made on the sugar basis, which are characterized by larger partly soft consistency, diverse in composition, to form and to taste. The basis of candies composes the candy mass, made of which is prepared the housing of candies.

Requirements for the quality of chocolate candies.

Organoleptic indices: form, surface, taste and smell.

Physical chemistry indices: a mass fraction of sugar 65- 75%, humidity 4- 45%, fat 9 21%. Defects. Saccharine and fatty graying on the surface of the glazed candies they are analogous to chocolate. The sharp aftertaste of acids, alcohol, essences, slightly burnt sugar is nut, the rank fat it is the consequence of the disturbance of the technology of production. Moistened surface - storage with the increased humidity of air, a sharp temperature differential during the storage. White spots on the surface of the not ice candies - result of drying fruit-jelly masses, their crystallization. In the candies with the liqueur housings - sugaring housing because of drying (nonobservance of the regimes of storage). The break of glaze - as a result developments in the fruit-jelly mass of osmofil yeast(s), because of the expansion of the housings if of candy are glazed in the cold state, and they are stored at higher temperatures.

Defects, connected with the disturbance of the technological process: the deformation of articles; uneven, with the shells and the broken bubbles the surface of the not ice candies; the start in the pomade in the form of dark points; the no uniform distribution of glaze; coarsely dispersed pomade; the presence “of shells” on the glaze; the rough development of masses to [praline]; the coarse-crystalline crust of liqueur candies; the stratification of housings with the wafer layer; the presence of tracks from is finger others.

Table 6-The quality coefficient of caramel, candies, chocolate

Designation of caramel, candies, chocolate	Form and the characteristic of the filling	Taste and the aroma	Surface	Defects of caramel, candies, chocolate

Degustation estimation of confectionery articles

The dishes: plate

The raw material: caramel 200 g., candy 200 g., chocolate 200 g.

To conduct the tasting of the represented confectionery articles: caramel, candies, chocolate. To give estimation to the quality of the formulation of articles and their packing, the correspondence to standards in appearance, to taste, to aroma, to color, to surface condition. To describe the discovered defects. Obtained results to give in the report.

Degustation estimation of the quality of caramel. The estimation of the quality of caramel is carried out by 30 to scale-number system. One should establish three levels of the quality: outstanding, good, satisfactory, in this case to express them in the marks. The scale of the degustation estimation of the quality of caramel is given in the table.

Table 7- Scale of the degustation estimation of the quality of the caramel

Qualitative indeves	Marks	Quality levels
		outstanding	good	Satisfactory	Unsatisfactory
Taste and the aroma	15	Marked, that corresponds to this designation, without the outside aftertastes and the smells	The simple tones. They correspond to designation, but they are expressed more weakly	They are expressed still weaker, or unpleasantly is separated the aroma of the essence	Are expressed weakly or sharply it is separated aroma essences. [Salistyy], rank taste. Fruit fillings with the aftertaste of [prigorelosti].
		15 marks	12 marks	11-9 marks
Structure and the consistency	6	Uniform thickness of the walls of caramel, filling and protective coating. Filling of normal consistency and painting.	The not completely uniform thickness of filling and walls of caramel.	Liquid or too thick a filling. Apple filling is brownish.	Layer of filling and the wall thickness not uniform. The hollow welds. Tracks of filling on the surface. Apple filling is brown.
		6 marks	5 marks	4-3 mark
Color and the exterior view	6	The painting is uniform, is characteristic of this form. Figure is clear. The surface is dry, is not sticky, without the cracks, inflows, burrs. Glazed caramel shining.	Not large cracks. Insufficient clarity of figure. Not significant is the radioscopy of housing from the header of caramel, glazed by the chocolate	Deficiencies in the exterior view are expressed more, but in the accessible limits.	Not uniform either very bright or very pale painting. Surface is sticky with the cracks, figure not clear.
		6 marks	5 marks	4-3 mark
Form	3	Correct, that corresponds to this article.	Not significant deformation. Not more than by 3% mint and semi-expanded.	Deficiencies in the form are more noticeable.	Significant deformation, the misalignment of seam.
		3 marks	2 marks	1 mark
all the marks		30 - 26	25 - 20	19 - 16	It is less 16

Control questions

1. Give organoleptic estimation of the fruit jellies.

2. What factor is characterized fastness of fruit jellies?

3. What products are main recipe components of chocolate?

4. What additives are used at fabrication of chocolate?

5. Which the classification of confectionery articles?

6. What requirements are imposed on the quality of caramel?

7. What defects are observed in the caramel?

8. Give requirements for the quality of chocolate.

9. What defects do have candies?