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Texture of confectionery

Sugar is very important to the texture and form of confectionery.

The crystallisation properties of sugar can be both an advantage and a disadvantage. To prevent crystallisation, inverted sugar and glucose syrup are often used for e.g. marshmallows.

In products such as soft caramels, fillings for sweets, and toffee, the crystallisation properties of sugar can be utilised in a controlled manner. In hard toffee the ability of melted sugar to create a glassy, firm structure can be utilised.

In chocolate production, the sugar is ground with the cocoa mass. In chocolate, no particles must be larger than approx. 30 µm. After that, the mass goes through a so-called conching process. In large containers, the chocolate mass is processed vigorously at approx. 60°C for several hours. In this way, unwanted aromas are removed. Conching is of great importance to the precipitation of sugar crystals and thus the rheological properties of the chocolate mass.