Candy Preparation Techniques

Candy Preparation & Types

• Making Syrup: Sugar dissolves in water and is boiled to a specific temperature.
• Cooling: Syrup is cooled, agitation is used to create desired textures (crystalline or non-crystalline).
• Agitation: Stirring the candy mixture helps control crystal formation.
• Temperature Control: Precise boiling temperature and cooling rate is crucial for desired results.
• Crystalline Candy: Fudge, rock candy; sugar crystals form in the mixture; careful control of temperature, agitation and cooling is essential.
• Non-Crystalline Candy: Caramel, toffee, lollipops; do not form crystals; achieved through higher sugar concentrations or interfering agents.
• Key Factors in Crystal Formation:
  • Saturation: Amount of sugar dissolved in liquid; higher saturation leads to potential for crystal formation.
  • Agitation: Stirring/beating helps control crystal growth.
  • Proper Cooling: Rapid or controlled cooling prevents crystal formation.
  • Boiling Point: Specific temperatures correspond to different candy textures.
• Interfering Agents: Ingredients like corn syrup or cream of tartar that prevent sugar crystal formation.

Chocolate Production & Types

• Harvesting Beans: Cocoa beans are fermented, dried, roasted, and processed.
• Grinding: Beans are ground into cocoa mass, used to create cocoa butter, cocoa powder, and chocolate liquor.
• Types of Chocolate:
  • Dark Chocolate: Cocoa solids, cocoa butter, and sugar.
  • Milk Chocolate: Milk solids, sugar, cocoa solids, and cocoa butter.
  • White Chocolate: Cocoa butter, sugar, and milk solids; no cocoa solids.

Water Types

• Hard vs. Soft Water: Hard water contains high levels of minerals (calcium and magnesium), impacting taste and cooking. Soft water has lower mineral content.
• Mineral Water: Naturally contains minerals or has been mineralized. Includes natural mineral water (from springs) and spring water.
• Deionized vs. Distilled Water:
  • Deionized Water: Treated water to remove ions (charged particles).
  • Distilled Water: Water boiled to steam and condensed back into water, removing impurities.
• Sparkling Water vs Tonic vs. Club Soda vs. Seltzer:
  • Sparkling Water: Naturally or artificially carbonated.
  • Tonic Water: Contains quinine and sugar, used in cocktails.
  • Club Soda: Carbonated water with added minerals for flavor.
  • Seltzer: Plain carbonated water.
• Carboxymethyl Cellulose in Diet Sodas: Used as a stabilizer and thickening agent in low-calorie sodas to improve mouthfeel and texture.

Coffee

• Coffee Bean Origins & Processing:
  • Wet Method: Beans are washed to remove the fruit layer.
  • Dry Method: Beans are dried in the sun with the fruit still attached.
  • Roasting: Affects flavor, aroma, caffeine content, color. Lighter roasts have more caffeine, darker roasts have stronger flavor.
• Decaffeination: Removing caffeine from coffee beans using water, solvent, or CO2 extraction.

Tea

• Black, Green, and Oolong Tea:
  • Black Tea: Fully oxidized, dark color, strong flavor.
  • Green Tea: Not oxidized, retains green color, lighter flavor.
  • Oolong Tea: Partially oxidized, ranges from green to black tea flavor.
• Tea Processing: Involves withering, rolling, oxidizing (for black/oolong), and drying.

Alcoholic Beverages

• Beer Production:
  • Malt: Grains (mostly barley) are malted (soaked and dried).
  • Mash & Wort: Malt is ground, boiled with water, and mixed with hops.
  • Yeast Fermentation: Yeast ferments sugars into alcohol.
• Wine Production:
  • Fermentation: Yeast ferments grape sugars into alcohol.
  • Racking: Separating wine from its sediment.
  • Aging: Improving wine flavor.
• Dry vs. Sweet Beer/Wine: Dry beverages have undergone complete fermentation, leaving little residual sugar, giving a less sweet taste.
• Red vs. White Wine:
  • Red Wine: Fermented with grape skins and seeds, resulting in tannins and color.
  • White Wine: Made from grapes without skins or seeds, resulting in a lighter color.

Food Preservation

• Perishable, Semi-Perishable, and Non-Perishable Foods:
  • Perishable: Spoil quickly (dairy, meats).
  • Semi-Perishable: Last longer but eventually spoil (potatoes, apples).
  • Non-Perishable: Do not spoil quickly (canned goods, grains).
• Types of Spoilage:
  • Physical: Damage (bruising).
  • Chemical: Degradation (oxidation).
  • Biological: Spoilage by bacteria, mold, or yeast.
• Crisper Drawer Settings, Thirsty Produce, Freezing & Refrigeration, Freezer Burn, Types of Canning: Practical tips for preserving foods.
  • Water Bath Canning: Best for acidic foods.
  • Pressure Canning: Best for low-acid foods.

Explore the essential techniques for candy preparation, including syrup making, cooling, and agitation. Learn how these methods affect the formation of crystalline and non-crystalline candies. Master the key factors influencing sugar crystal formation for successful candy making.