ChocalaPedia: raw sugar

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 ...

Crystallisation, Separation of Crystals, Control of Crystallisation

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Crystallisation : 
 
The mixture of syrup and crystals, technically called massecuite, is placed in the crystalliser, which is a horizontal agitating tank equipped with cooling coils. Here additional sucrose deposits on the crystals already formed and crystallisation is completed and the massecuite is centrifuged to remove the syrup. 
 
The resultant crystals are high-grade raw sugar, and the syrup is re-treated to obtain one or tow further sets of crystals. The final liquid, after re-working, is called Black Strap Molasses, which is used for a number of purposes in the confectionery industry, one of which is in the manufacture of licorice.  
 
The light brown raw sugar containing approximately 96 per cent sucrose is bagged and shipped to the refineries. 
 
 
 Separation of Crystals : 
 
The granular mass, still highly fluid, flows into mixers fitted with beaters to prevent the cooling mass solidifying or forming large colonies of crystals. Thence it passes into centrifuges which separate the crystals from the syrup, which is washed away by high-pressure steam. 
 
The washed crystals are transferred to inclined granulators fitted with narrow baffle plates which keep the sugar in constant motion in a current of hot air. The dried sugar passes out of the granulators on to canvas conveyors which carry it to the screening machines over magnetised drums for the extraction of metal. The sieved sugar is conveyed to the automatic packing and weighing machines. 
 
All sugar rejected at each stage is redissolved and reprocessed, and the yield of refined sugar obtained from raw sugar of 96 ْ polarisation is approximately 93-94 per cent. 
 
The extraction of sugar from sugar beet, which contains 13-17 per cent sugar, entails a considerable number of processes which differ in many respects from those used for cane treatment. 
 
 
Control of Crystallisation : 
 
The control of the tendency of sugar in supersaturated solutions to recrystallise depends on the presence of some invert sugar to coat the sugar crystals in their minute from with a film to prevent a cohesion. 
 
This may be done by adding an acid substance such as cream of tartar ( potassium acid tartrate ), which will chemically change or invert part of the sugar to form non-crystals invert sugars and so prevent the reforming of sugar crystals in a batch of confectionery. 
 
This method, however, is very much more difficult and less stable than that in which glucose syrup is used, since it is not easy to assess the changes which take place owing to the varying conditions of heating in the factory. Glucose syrup is very much more tractable, and therefore is more widely used. 
 
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Crystallisation, Separation of Crystals, Control of Crystallisation

Crystallisation : The mixture of syrup and crystals, technically called massecuite, is placed in the crystalliser, which is a horizo...

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...