Solution. Undissolved sugar crystals may cause seeding while the solution is cooling and start crystallization before it is desirable. Therefore, a complete solution of sugar is accomplished adding sufficient liquid to dissolve the sugar and stirring then covering the pan at the beginning of cooking to allow for adequate evaporation which concentrates the solution, the pan must be uncovered after this initial cooking period. Alternatively, crystals may be washed from the pan with a small piece of moistened paper towel or cheesecloth wrapped around a fork instead of covering the pan during the initial cooking period.
The confectionery industry
A variety of ingredients are available to the commercial confectioner to help improve texture, prevent defects, add gloss, enhance flavor release, and aid processing in the manufacture of candies. These include quick-setting starch to reduce drying time for jelly gum candies, encapsulated flavors and colors for customized products, blends, lecithin products to act as emulsifiers in caramels and toffees, and polishing and sealing systems for chocolatbased products, Sugar-free and lowfat confections are being developed in increasing quantities. Various hydrocolloids, such as pectins, starches, gelatin, and gums, are playing important roles as textural or stabilizing agents in the manufacture of many confectionery products, including lower-fat and calorie-reduced items.
Defects of Dipped chocolates.
The chief defects of dipped chocolates are gray or streaked surfaces, a broad base on the dipped chocolate, or sticky spots on the surface, Gray surfaces are caused by unfavorable room temperatures, incorrect temperatures during melting and handling the chocolate, direct drafts, excessive humidity, insufficient stirring of the chocolate, and not rapid enough cooling of the chocolate. The surface of a defective chocolate appears dull and gray because the fat of the chocolate has not crystallized in a stable form.
A broad base on the dipped chocolate results from dipping at to high temperatures or from failure to remove excess chocolate after dipping, Sticky spots result from leakage of the centers because of incomplete coating with chocolate, These spots are particularly likely to occur in chocolates made from fondants that liquefy on standing.