Which of These Types of Candy Do You Know?

According to the raw materials, production methods and taste of candy, candy can be divided into Hard candy, Toffee candy, Meringue (nougat), Cream candy, Filled candy, Fudge candy, Gum base candy, Jelly candy, Polished candy, Chocolate candy, Inflatable sugar and Press candy.

In addition, different countries will also have their own special types of candy, such as China has maltose, maple sugar, zongzi sugar, osmanthus sugar, starch sugar and so on. The variety of candy is dazzling, in order to meet the ever-changing needs of customers, manufacturers will produce more and more kinds of candy. What kinds of candy are there? What brands of candy are very popular? Follow this article to learn more!

1. Hard candy 

A kind of ordinary hard sugar hardness, the taste can be orange, banana, lemon, pineapple, almond, cream, coconut, cocoa, coffee, tea and so on. From the appearance, there are baked flowers, white, mixed sand, mercerizing points, such candies, and most of the packaging with various patterns of wrapping paper.

The quality characteristics of hard candy are that the color is bright and transparent, the texture is firm and brittle, the particles are neat and symmetrical, and the basic ingredients are white granulated sugar, sucrose and starch syrup as the main material. The tissue surface of the candy should be bright and transparent, with non-stick wrapping paper, and no large bubbles or impurities. There are fruit flavors and pure sweet, no bitter, burnt taste, easy to save, low cost, cheap price.

In China, there is also a special kind of hard candy, called Su-style hard candy. This kind of sugar with a larger proportion of nuts or rose paste and other accessories, in color, aroma, taste, shape and other aspects of the characteristics. This kind of candy has brown sugar, ginger sugar, crispy pine, crispy pine cake, fruit strips, sesame strips and fruit plate cake and so on.

Its quality characteristics are a yellow bright transparent color, and solid and brittle endoplasm, if the sugar contains kernels, the kernels are required to be dirty without oil, the particle size is flat, the entrance is crisp, sweet and oily, and the teeth do not stick when chewing. Crisp candy should be white in color or have the color that the variety should have, crisp, non-stick teeth non-stick paper, and uniform pores in the profile.

2. Toffee

Toffee is a relatively loose semi-soft candy. There are dozens of varieties such as vanilla, cream, cocoa, mint, and fruits. The average moisture content of toffees is 5 ~ 8%, and the content of reducing sugar (referring to maltose, glucose, lactose, fructose, etc.) is between 14 and 24%. With toughness and elasticity, the entrance tends to soften and does not stick to the teeth. It is resistant to chewing and elasticity. It can be pulled into silk with your hands. The taste is sweet and strong.

It also has some names, also known as Toffee and is well known to the public. Candal candy is the largest candy product item in the candy market. Almost all candy companies produce toffee products. In sales, milk sugar companies often use various images to promote the pureness and nutrition of their products.

3. Meringue

From the Chinese can be separated raw materials, raw materials are egg white and powdered sugar. Meringue is widely used in egg decoration of Christmas cakes, wedding cakes, gingerbread houses, other cakes and icing cookies, Its advantages are simple production, ease of adjusting the color, simple materials, strong plasticity, fast shaping, and good stability. It is often used to cover cakes and cookies, and in the United States is often used to decorate Christmas cakes, wedding cakes, gingerbread houses, frosting cakes and frosting cookies.

Both Toffee and Meringue belong to the soft fat candy category.

4. Filled candy

Filled candy is made of hard candy, inside a variety of fillings, the taste changes with different fillings. There are two kinds of filling filled with soft filling and crisp filling, Soft filling, mostly uses a variety of jam or marshmallows, also useful as a filling, Crisp filling, uses a variety of nuts to make a paste, and is heated to about 43℃ after water, and then into the peel made.

There are many varieties of this kind of candy, jam filling, fruit filling, wine filling, cheese filling, lobster crisp heart, nut crisp heart and so on. It is quality requirements, the surface should be bright and white, the skin and sandwich package average, the thickness should be consistent, the shape should be complete, there should be no crushing and cracks and other phenomena, and the entrance should be sweet and fragrant crisp, no odor.

5. Fudge

Gummy candy is a kind of soft, elastic and tough functional candy, mainly gelatin, syrup and other raw materials, through multiple processes, to form a different shape, texture and flavor, it is exquisite and preservable solid candy, with elasticity and chewing sense. This is a soft sticky glutinous, transparent or translucent state, rich colloidal and micro and elastic, containing 10% to 20% water, containing reducing sugar 20% to 30% soft candy.

Its quality characteristics are easy to dissolve, dry shrinkage, deformation and deterioration, loose taste when eating, non-stick teeth, because the sweetness is low, suitable for rest or after eating, eating is not greasy, and more suitable for summer consumption. There are many varieties of this kind of candy, there are transparent crystal snow fudge, soft-like fat cotton fudge and so on.

6. Gum based sugar

Gum-based candy is made of white granulated sugar (or sweetener) and gum-based substances as the main material can be chewed or blown candy. Gum Base Candy, also known as Gum Gum, is a type of chewable candy containing water-insoluble gum, added sweetness and flavor, and gum base sugar mainly includes Chewing Gum and Bubble Gum.

Thousands of years ago, people in many parts of the world liked to chew gum secreted from certain trees to clean their teeth and clear their breath. In the Central American rain forest, there is a kind of latex secreted by the heart fruit tree, and the Mexicans extracted it from the sugar gum, which was later introduced by the United States as the gum base raw material, thus laying the foundation for gum production. The countries producing the most chewing gum in the modern world are the United States and Japan.

7. Chocolate candy

The main raw materials are cocoa, cocoa butter, sugar, milk powder, phospholipid, vanilla powder and nuts and other auxiliary materials. Brown luster, delicate and lubricated taste, with special aroma, high calorific value, rich nutritional value, easily digested and absorbed by the human body. A wide variety, divided into pure chocolate, nut chocolate, and filled chocolate three categories.

8. Inflatable sugar

Inflatable candy is a candy with a fine, uniform bubble inside the sugar body. In its manufacturing process, the foaming agent is added, and the sugar body is filled with countless fine bubbles by mechanical friction, forming a variety of texture characteristics and flavors with loose organization, reduced density, increased volume, and color change, such candies are called inflatable candies. Inflatable candies, which range from marzipan to marshmallows, are softer and relatively chewless.

9. Press candy

Press candy, also known as powdered sugar or tablet sugar, is also often referred to as soda sugar. It is a mixture of refined sugar powder as the main body, adding milk powder, spices and other fillers and starch syrup, gelatin and other adhesives, by granulation and tablet molding. It does not require heat to boil and is known as a cold processing process. Simply put, it is a candy that has been granulated, bonded and pressed. We can often see a variety of bottles and iron boxes containing such products, precisely because of their special shape and tablet shape.