ChocalaPedia: raw materials

Vanillin

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Vanillin 
 
Source.--- Vanilla or Vanillin - which was known to ancient civilisations in South America - is obtained the seed of the vanilla plant grown in Mexico - Brazil and Madagascar. 
 
 
The green beans are cured immediately after a sweating process to prevent spoilage. During the curing the glucoside contentis changed to vanillin - which crystallises on the surface of the beans. 
 
Synthetic Vanillin.--- Vanillin is also produced on a large scale from eugenol derived from clove oil - and this is the form in which it is most widely used. 
 
 
A comparatively new source of this valuable flavour is lignin - which holds great possibilities of development . Vanillin which  is a crystalline substance - may be added to batches of confectionery and chocolate in its original form or in solution; owing to its high volatility it should be added as near to the end-point of cooking as possible. 
 
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Vanillin

Vanillin Source .--- Vanilla or Vanillin - which was known to ancient civilisations in South America - is obtained the seed of the vani...

Citrus Oils

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Citrus Oils 
 
The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is  possible to adulterate the natural oil with terpenes and lemongrass citral without deviating from the ruirements of the legislated standards. 
 
The development of the machine pressing of citrus oils has not improved the quality of these oils. 
 
Lemon Oil.---- For example - the finest lemon oil is produced by manual sponge pressing. It may seem strange in this machine age that a manual operation should take precedence over a mechanical method - but hand pressing is the most scientific means yet devised by man for the production of perfect lemon oil. 
 
It is unspoiled by heat - steam - oxidation or metallic contact - and possesses all the characteristics of the pure - natural oil. 
 
If a confectioner requires the best possible lemon oil - he demands sponge-pressed oil. A useful point to remember is that the addition of small amounts of lemon essence will enhance the flavours of other fruit essences such as Blackcurrant and Raspberry.</div>

Citrus Oils

Citrus Oils The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is possible...

Floral Attars

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Floral Attars 
 
Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - flowers - gums or woods of plant life. 
 
When it is considered that 1 lb. of rose attar requires 20.000 lb. of rose petals for its production - one can readily understand why these attars must be compounded with less expensive aromatic products before use in confectionery. 
 
 
 
The chief source of attar of rose is Bulgaria - where it is steam distilled from the petals of the damask rose. A drawback in the steam distillation process is that the sweetest constituent - phenylethyl alcohol - is carried away in the distillation water - and results in an attar whose odour is quite different from that of the natural rose. 
 
The usual adulterant for this attar is geraniol or synthetic rose. Musk - which forms the basis of a popular cachou flavour - is derived from glands of the male musk deer of Tibet. 
 
Synthetic Attars.---- Most of the floral attars are now produced synthetically - which brings the price within the compass of the confectionery manufacturer - particularly as only very small amounts are required to flavour a batch of lozenges or cachous adequately.</div>

Floral Attars

Floral Attars Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - fl...

Peppermint Oils

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Peppermint Oils 
 
Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of the U.S.A - Europe and Asia. 
 
The so-called Japanese peppermint is derived from the herb Mentha aruensis - grown extensively in Japan -Brazil and California. 
 
The oil is less fragrant than the piperita variety and possesses a peculiar bitter taste - possibly because of its higher menthol content. It is extracted by steam distillation. 
 
 
 
 
Another popular flavour is spearmint - derived from the herb Mentha uiridis - grown chiefly in Michigan, U.S.A . It would be a step in the right direction if this plant were more widely cultivated - as the flavour is interesting - pleasing and produces a cooling sensation on the palate. 
 
Owing to their high volatility - peppermint oils should be stored in a uniformly cool room and the containers kept well sealed.    </div>

Peppermint Oils

Peppermint Oils Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of...

Essential Oils and Essences

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Essential Oils and Essences 
 
Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression from oil-bearing fruits - to synthetic essences - which are composed of aromatic organic compounds. 
 
In the case of essences - whether fruit or synthetic - the constituent oils or aromatic compounds are brought into a perfect solution by means of a suitable solvent - such as isopropyl alcohol - ethyl  alcohol - di-ethylene glycol - triacetin and diacetin. 
 
 
Another type of flavouring essence may be composed by using an extract of  a fruit and reinforcing the natural products with suitable added synthetics. 
 
A typical formula is given here : 
 
Apricot extract ------------------------------------------------ 1.000 parts 
 
Gamma Lactone of undecylenic acid -------------------- 10 parts 
 
Nonyl aldehyde ----------------------------------------------- 1 part 
 
Vanillin --------------------------------------------------------- 0.5 part 
 
Ethyl vanillin -------------------------------------------------- 0.2 part 
 
Ethyl cinnamate ---------------------------------------------- 0.2 part 
 
Benzyl cinnamate -------------------------------------------- 0.2 part 
 
Tannic acid ---------------------------------------------------- 0.1 part   
 
 
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Essential Oils and Essences

Essential Oils and Essences Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression fr...

Milk Products

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Milk Products 
 
The main value of using ingredients derived from milk in the manufacture of sugar confectionery is to add flavour. A secondary effect from the presence of the milk solids is the development of body through chemical interaction between the milk protein and  reducing sugars. 
 
 
Most types of milk will produce this effect. The critical factor in choosing a variety to use is the amount of water present in a particular ingredient. 
 
Milk taken from the cow contains some 88 per cent water while comparable figures from other mammals range from 86 to 90 per cent. 
 
This high level of water has to be removed during manufacture and this involves prolonged cooking. 
 
Extended process times lead to excessive inversion of the sugar and to the discolouration of the mix. 
 
This problem can be overcome by the use of condensed milk which may or may not contain a large amount of a sugar as a preservative. The usual grades are : 
 
(i) evaporated milk ( no added sugar ) 
 
(ii) full cream sweetened condensed milk 
 
(iii) skimmed sweetened  condensed milk. 
 
The difference between the types of milks listed under (ii) and (iii) is in the amount of fat present in the ingredient. 
 
Typical water contents reported for the three grades are 67 per cent - 25 per cent and 27 per cent respectively. 
 
The content and type of milk protein is important as it is this component which under appropriate conditions - combines with reducing sugars to develop flavour and colour. 
 
the added sugar present in both full cream and skimmed sweetened condensed milk is cane or beet sugar. A typical addition is 56 per cent. 
 
This added sugar (sucrose) to "doctor" solids is balanced in a recipe. 
 
Note:- "doctor" sugars are those sugars which inhibit crystallisation. 
 
 
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Milk Products

Milk Products The main value of using ingredients derived from milk in the manufacture of sugar confectionery is to add flavour. A seco...

Glucose syrup

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Glucose syrup 
 
Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more complex products manufactured by the breakdown of a range of starch products using various types of acids or enzymes. 
 
The choice of base material - method if treatment and conditions for processing - can be varied to develop a wide range of glucose syrups each with significant differences in their properties. 
 
These differences can be used to good effect in the manufacture of sugar confectionery. 
 
Glucose syrup was once known as confectioner's glucose and is still known in some areas as corn syrup. The latter name refers to its manufacture from one type of base ingredient namely corn starch. 
 
A commonly quoted figure for glucose syrup is its "Dextrose Equivalent" (DE). This provides guidance on the behaviour of a particular type of glucose syrup when used in a recipe. 
 
The DE value is derived from information obtained through chemical analysis. A dilute but predetermined concentration of syrup is gradually added to boiling solution of a known weight of a complex copper salt. 
 
The amount of syrup solution needed to breakdown this copper compound can be found and the results used to calculate the "reducing properties" of the constituent sugars in the mixture. 
 
Methods used to calculate the content of reducing sugars in a sample of glucose syrup assume that only dextrose is present whereas this is not the case. 
 
Tables are used to determine the  equivalent amount of the specific sugar that is present in solution. The term "Dextrose Equivalent" is quoted to show it is a derived and not an absolute value. 
 
A second point about the "DE" value is that it is quoted on the dry solids content and not on the syrup as received at the factory. 
 
The "Dry" value is used because varying quantities of water are present in the different types of glucose syrups and this variation could distort the conclusions reducing sugars present in a sample. 
 
Approximately one fifth of weight of common grades of glucose syrup is water. The "Dextrose Equivalent" value provides an indication to the likely usefulness of a particular syrup in inhibiting crystallisation or in producing a firm texture or in helping to develop a delicate "bite". 
 
A common - all purpose grade of glucose syrup used in the manufacture of sugar confections is the "regular" grade. This has a "DE" value of between 42 to 45. 
 
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Glucose syrup

Glucose syrup Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more comp...

Constituent Sugars : a number of other pure sugar

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Constituent Sugars 
 
in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials used for the manufacture of confectionery . 
 
These include :- 
 
Dextrose sometimes called (pure) glucose or grape sugar; 
Fructose sometimes called Laevulose or fruit sugar; 
Lactose sometimes called Milk sugar; 
Sorbitol which is not a true sugar but is used as a partial replacement for sugar. 
 
 
 
Each of these materials contributes different properties to the confection and it is the skilful blending of thede ingredients which enables distinctive - long lasting sugar confections to be produced. 
 
Thus the use of dextrose will develop a smooth crystalline texture in a sweet with a slight cooling effect on the tongue. One the other hand fructose is used to keep the product moist. 
 
In recent years fructose ( fruit sugar ) has been added to sugar confectionery as a single sugar. It is used to increase the level of sweetness - inhibit crystallisation and for its humectant properties . 
 
The product is available either as crystals melting as just above the boiling point of water or in solution with other sugars. 
 
Small amounts of fructose - up to 4 to 5 per cent - can be used without any significant modification of a recipe but larger quantities will require a change in the composition of the confection. 
 
Dextrose crystals have been available for some time. This sugar can be usefully added to sweets containing both a crystal and syrup phase. 
 
The sugar produces a more delicate texture in the crystal phase. 
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Constituent Sugars : a number of other pure sugar

Constituent Sugars in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials u...

Sugar Syrups

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Sugar Syrups 
 
 
Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet sugar held in water together with other natural carbohydrates and impurities. 
 
Golden syrup - treacle - molasses etc are syrups produced as secondary byproducts during the refining of table sugar. 
 
Some of these specialist syrups are prepared to meet the particular needs of the consumer trade. "Grude" syrups are used in manufacture to add or develop flavour and colour in a sugar confection. 
 
 
 
A further class of sugar syrups available to the confectioner are those in which the supplier prepares blends of standard mixtures of commonly used sugars. 
 
The use of these syrups assist in the manufacturing process by eliminating the need to weigh and dissolve the desired quantities of sugars for a recipe and to improve the consistency of the recipe mix.</div>

Sugar Syrups

Sugar Syrups Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet ...

Raw Sugar

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Sugars 
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Sugar is one of the most important and valuable raw materials in the world. It is the mainspring of the chocolate and confectionery industry, and therefore demands an intensive study of its chemical and physical properties in relation to confectionery production to ensure the best possible results. 
 
The term "sugars" covers a group of sweet tasting - soluble - usually crystalline - fermentable substances extracted from plants 
 
 
They are grouped under the general heading " carbohydrates " . 
 
 
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<a href="http://chocalapedia.blogspot.com/2012/04/types-of-refined-sugar.html">Grades, types of refined sugar and Soft Sugars</a></h1>
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<a href="http://chocalapedia.blogspot.com/2012/04/sources-of-sugar-extraction-of-sugar.html">Sources of Sugar, Extraction of Sugar from Cane</a></h1>
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<a href="http://chocalapedia.blogspot.com/2013/03/sugar-syrups.html" style="margin: 0px 0px 5px; padding: 0px; text-decoration: none;">Sugar Syrups</a></h1>
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<a href="http://chocalapedia.blogspot.com/2013/03/glucose-syrup.html" style="margin: 0px 0px 5px; padding: 0px; text-decoration: none;">Glucose syrup</a></h1>
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<a href="http://chocalapedia.blogspot.com/2012/04/crystallisation-separation-of-crystals.html" style="margin: 0px 0px 5px; padding: 0px; text-decoration: none;">Crystallisation, Separation, Control of Crystallisation</a></h1>
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Refining, Sugar Refining, Affination (Pl. Ia), Decolorisation 
 
 
Maple Sugar, Method of Manufacture 
 
 
 
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Raw Sugar

Sugars Sugar is one of the most important and valuable raw materials in the world. It is the mainspring of the chocolate and confectione...

types of refined sugar

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what are refined sugars ? 
 
Grades and Types of Refined Sugar .... 
 
There are several grades of refined sugar, each of which has its own particular application to and effect  
on the character of the many types of confectionery manufactured. 
 
Even amongst the highest grade refined white sugars there are differences in the minute content of impurities  
in the mother liquor surrounding the crystals, which are capable of producing wide variations in the final product. 
 
 
For instance, a white refined sugar which might be ideal for the production of high-grade marshmallows would  
would possibly be quite unsuitable for  the manufacture of clear crystal mints.  
 
Such differences must be known to the confectioner when purchasing sugar for specific merchandise, and in  
this matter the advice and knowledge  
of the sugar chemist is invaluable. 
 
Refined Soft Sugars 
 
In the case of the refined brown sugars, the increasing intensity of flavour so desirable in many types of  
confectionery depends on the increasing amount of impurities present in the mother liquor surrounding  
the crystals. 
 
As the degree of refinement decreases, so does the flavour increase, and we get a series of graded  
refined sugars of definite sweetness and sweetness plus flavour values from which selection may be  
made to meet specific requirements. 
 
These gradations apply equally to syrups from golden syrup down to molasses. 
 
The following list shows approximate sucrose content of Tate and Lyle refined brown sugars widely  
used in the confectionery industry : 
 
 Grade 10 Pieces                           Polarisation  96 ْ 
 Grade 20 Pieces                           Polarisation  95 ْ 
 Grade 30 T. L. Pieces                   Polarisation  92 ْ 
 Grade 40 Pieces                           Polarisation   89 ْ 
 
 
Universal standardisation 
 
It is - perhaps - rather unfortunate that universally accepted terminology or standardisation of different grades of refined sugar has not yet been adopted for world trade. 
 
Each refinery has its own particukar grading system - so that if a confectioner in South Africa or Brazil desires to use a formula devised in England stating a particular grade of sugar - which may not be procurable in his part of the country - he has no standard to guide him in the adaptation of a similar grade produced by another refiner. 
 
Small differences might render formula useless - and the adoption of an attitude of "near enough" can lead only to mediocrity. 
 
The fact that such standards have never been applied by international sugar refiners is eloquent of the many difficulties to be surmounted. It is - however - a probability that this matter will be discussed in the near future by the authorities concerned. 
 
There is no doubt that the establishment of a common set of standards would materially assist better understanding of sugar - wherever - its source of production - throughout the confectionery world. 
 
 
Relative Value Test 
 
A useful method of testing relative values of refined brown sugars is made possible by the   
Lovibond Tintometer. A 10 percent. solution of the sugar is prepared and viewd in a I-in.  
cell in the tintometer, using series 500 glasses. Taking the above-mentioned Tate and Lyle series  
of brown sugars as a standard .... 
 
Grade 10 gives a reading in the region of 0.5 
Grade 20 gives a reading in the region of 1.0 
Grade 30 gives a reading in the region of 10.0 
Grade 40 gives a reading in the region of 40.0 
 
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types of refined sugar

what are refined sugars ? Grades and Types of Refined Sugar .... There are several grades of refined sugar, each of which has its own p...