14.

Confectionery and chocolate products: types, specifications,

compositions
 Confectionery - Introduction

 Confectionery in a broader sense implies of the preservation of sweet -

meat preparations - candies, caramels, chocolates, processed cocoa

products and traditional Indian confections.

 Confectionery products - now in common use though in the past they

were exclusively used by the elite of the society.

 With the past pace of industrialization confectionery industries have

assumed a growing importance in terms of their consumption, utility and

profitability and there exists a good market potential for such products
provided there is emphasis on quality development, advertising and
intensive rural coverage.
 Classification of confectionery - sugar boiled confectionery

 Raw materials - Sugar, glucose syrup, colours, flavours, acidulants, milk

products, flours, protein isolates, fats, gums, gelatin, agar agar , pectin,
dried fruits and nuts.
 Three main categories depending on the method of manufacture:

a). Hard confectioneries: lemon drops, lolly pops, china balls.

b). Medium Hard Confectioneries: bubble gum, chewing gum.

c).Soft Confectioneries: fondant, fudge, caramel, toffee, marashmellow,

jujups, almond paste.
 Chocolate confectionery

 Base is cocoa powder, cocoa butter, milk powder and sugar.

 Plain chocolate is made by using cocoa mass, cocoa butter and sugar

( 40-45% sugar, 32-42% fat).

 Milk chocolate contains , in addition to these ingredients of plain
chocolate, milk solids( 35-55% sugar, 28 -39% fat and 12% milk solids).
 Manufacturing process includes mixing, refining, conching,tempering,

molding and enrobing.

 Assorted chocolates in fancy packages are very popular the year round.
 Traditional Indian confectionery
 Social customs, being always associated with happy and gay occasions.

 The types of sweetmeats differ from region to region, each claiming

speciality in one or more categories.

 Raw materials - sugar, channa (precipitated casein) and khoa

(evaporated milk), pulse meal, wheat flour, rice flour, suji (semolina),
ghee, and colouring materials.
 Raisins, almonds, pistachios, cashew nuts, spices, and condiments are

added.
 Refined sugar is used for high class confections. Gur is used only for

certain products.
 Traditional Indian confectionery
 a) Khoa based products - burfi, pedhas, gulab jamun, kalakand

etc.
 (b) Channa based products (acid - precipitated casein) - sandesh,

rasagolla, rasamalai, chum chum, channa kheer etc.

 c) Flour, sugar and fat based products - sohal halwa, shone papadi,

mysore pak, ladoo, boondi, jalebi etc.

 (d) Others like walnut burfi and other nut candies, sajappa,

shrikhand etc.
 Specifications (FSSAI)- Raw ingredients

 Plantation white sugar (Commonly known as sugar) means the

crystallized product obtained from sugarcane or sugar beet.

 Free from dirt, filth, iron filings and added colouring matter.

 Extraneous matter shall not exceed 0.1 percent by weight. It shall also
conform to the following standards namely:
 a).Moisture - Not more than 0.5% by weight.

 b).Sucrose - Not less than 98% by weight.

 Specifications (FSSAI)- Raw ingredients

 Refined sugar means the white crystallized sugar obtained by refining of

plantation white sugar.

 Free from dirt, filth, iron filings and added colouring matter.

 Extraneous matter shall not exceed 0.1% by weight. It shall also conform

to the following standards namely:

 a).Moisture - Not more than 0.5% by weight.

 b).Sucrose - Not less than 99.5% by weight

 Specifications (FSSAI)- Raw ingredients

 Gur or jaggery means the product obtained by boiling or processing juice pressed

out of sugarcane or extracted from Palmyra palm, date palm or coconut palm.

 Free from substances deleterious to health

 a).Total sugars -invert sugar- Not less than 90%and sucrose not less than 60 %

 b).Extraneous matter - Not more than 2%. Insoluble in water

 c).Total ash - Not more than 6%

 d).Ash insoluble in hydrochloric acid – Not morethan0.5%

 Gur or jaggery other than that of the liquid or semi liquid variety shall not contain

more than 10% moisture.

 Contain food additives permitted in FSSAI (2011). Sodium bicarbonate, if used for

clarification purposes, shall be of food grade quality.

 Specifications (FSSAI)- Raw ingredients

 Cocoa butter means the fat obtained by expression from the nibs of the beans of

Theobroma cocoa L.

 Free from other oils and fats, mineral oil and added colours. It shall conform to

the following standards:

 Percentage of free fatty acids (Oleic acid) - Not more than 1.5

 Iodine value - 32 to 42

 Melting point - 29 ◦c to 34 ◦C

 Butyro refractive reading at 40◦C - 40.9 to 48 or

 Refractive index at 40◦C -1.4530 -1.4580

 Saponification value - 185 to 200

 Specifications (FSSAI)- Raw ingredients

 Low and high fat cocoa powder means the powder which is the partially defatted derived

from the cocoa bean the seed of Theobroma cocoa L.

 Subjected to treatments during manufacture with alkali and / or magnesium carbonate,

bicarbonate and with tartaric acid, citric or phosphoric acids.

 Free from rancidity, dirt, filth, insects and insect fragments or fungus infestations. The

product may contain food additives permitted in FSSAI (2011).

 Total ash - Not more than 14 %( on moisture and fat free basis)

 Ash insoluble in dilute Hcl - Not more than 1.0 %( on moisture and fat free basis)

 Alkalinity of total ash - Not more than 6.0% as K2O (on moisture and fat free basis)

 Cocoa butter - for low fat - Not less than 10.0 %( on moisture free basis)

 Cocoa butter - for High fat - Not less than 20.0 %( on moisture free basis)
 Specifications (FSSAI)- Sugar boiled confectionery

 Sugar boiled confectionery whether sold as hard boiled sugar

confectionery or pan goods confectionery or toffee or milk toffee or

modified toffee or lacto-bon-bon or by any other name shall mean a
processed composite food article made from sugar with or without
docorating agents such as cream of tartar by process of boiling whether
panned or not.

 It may contain centre filling, or otherwise, which may be in the form of

liquid, semi-solid or solids with or without coating of sugar or chocolate

or both
 Specifications (FSSAI)- Sugar boiled confectionery

• Sweetening agents - sugar, invert sugar, jaggery, lactose, gur, bura sugar, khandsari,

sorbitol, honey, liquid glucose; milk and milk products; edible molasses, malt extracts,

edible starches, edible oils and fats, edible common salts, fruit and fruit products and

nut and nut products, tea extract, coffee extract, chocolate, cocoa, vitamins and

minerals, shellac (food grade) not exceeding 0.4 per cent by weight ,bee wax paraffin

wax ,carnauba wax and other food grade wax or any combination thereof; edible

desiccated coconut, spices and condiments and their extracts, candied peels,

enzymes, permitted stabilizing and emulsifying agents, edible foodgrains; edible

seeds, baking powder, gulkand, gulabanafsha, mulathi, puffed rice, china grass,

eucalyptus oil, camphor, menthol oil crystals, pepper mint oil, thymol, edible oil seed

flour and protein isolates, gum arabic and other edible gum
Specifications (FSSAI)- Sugar boiled confectionery
 (i).Ash sulphated (on salt free basis) - Not more than 2.5 % by weight.

 Provided that in case of sugar boiled confectionery where spices are

used as centre filling, the ash sulphated shall not be more than 3 % by
weight.

 (ii).Ash insoluble (in dilute Hydrochloric acid) - Not more than 0.2% by

weight.

 Provided that in case of sugar boiled confectionery where spices are

used as centre filling, the ash insoluble in dilute Hydrochloric acid shall
not be more than 0.4%
 Specifications (FSSAI)- Sugar boiled confectionery
 Milk toffee: A).Total protein (N x 6.25) shall not be less than 3% by

weight on dry basis B).Fat content shall not be less than 4 % by weight
on dry basis

 Butter toffee- fat content shall not be less than 4 % by weight on dry

basis.

 Provided further that if food additives and artificial sweetener has been

added as provided in Regulations.

 It shall be declared on the label as provided in regulation of Food Safety

and Standards (Packaging and Labeling) Regulations, 2011.

 Specifications (FSSAI)- Chewing gum and bubble gum

 Chewing gum and bubble gum shall be prepared from chewing gum

base, or bubble gum base, natural or synthetic, non-toxic; cane sugar

and liquid glucose (corn syrup).
 Babul, Kikar (gum Arabic), KHAIR, Jhingan (Jael), Ghatti, Chiku (Sapota),

Natural rubber latex, Synthetic rubber latex, Glycerol ester of wood

resin, Glycerol ester of gum resin, Synthetic resin, Glycerol ester or
partially hydrogenated gum or wood resin, Natural resin, Polyvinyl
acetate, Agar (food grade).
 Malt, Milk powder, Chocolate, Coffee, Gelatin, food grade, Permitted

Emulsifiers, Water potable, Nutrients - Vitamins, minerals, proteins

 Specifications (FSSAI)- Chewing gum and bubble gum
Ingredients Chewing gum Bubble gum

Gum Not less than 12.5 % by weight Not less than 14.0 % by weight

Moisture Not more than 3.5 % by weight Not more than 3.5 % by weight

Sulphated Ash Not more than 9.5 % by weight Not more than 11.5 % by weight

Acid insoluble ash Not more than 2.0 % by weight Not more than 3.5 % by weight

Reducing sugars Not less than 4.5 % by weight Not less than 5.5 % by weight
(calculated as dextrose)
Sucrose Not more than 70.0 % by weight Not more than 60.0 % by weight
 Specifications (FSSAI)- Chocolate
 Chocolate means a homogeneous product obtained by an adequate
process of manufacture from a mixture of one or more of the
ingredients, namely, cocoa beans, cocoa nib, cocoa mass, cocoa press
cake and cocoa dust (cocoa fines/powder), including fat reduced cocoa
powder with or without addition of sugars, cocoa butter, milk solids
including milk fat.
 Chocolates shall not contain any vegetable fat other than cocoa butter.

 The material shall be free from rancidity or off odour, insect and
fungus infestation, filth, adulterants and any harmful or injurious
matter
 Specifications (FSSAI)- Chocolate
 Milk Chocolates - one or more of cocoa nib, cocoa mass, cocoa press cake,

cocoa powder including low - fat cocoa powder with sugar and milk solids

including milk fat and cocoa butter

 Milk Covering Chocolate - as defined above, but suitable for covering purposes.

 Plain Chocolate - one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa

powder including low fat cocoa powder with sugar and cocoa butter

 Plain Covering Chocolate - same as plain chocolate but suitable for covering

purposes

 Blended Chocolate - blend of milk and plain chocolates in varying proportions

 White chocolate -cocoa butter, milk solids, including milk fat and sugar.
 Specifications (FSSAI)- Chocolate
 Filled Chocolates - product having an external coating of chocolate with a centre clearly

distinct through its composition from the external coating, but does not include flour

confectionery pastry and biscuit products.

 Coating shall be of chocolate that meets the requirements of one or more of the chocolate

types mentioned above.

 Amount of chocolate component of the coating shall not be less than 25 % of the total mass

of the finished product.

 Composite Chocolate - product containing at least 60 % of chocolate by weight and edible

wholesome substances - fruits, nuts.

 It shall contain one or more edible wholesome substances which shall not be less than 10 %

of the total mass of finished product.

 Specifications (FSSAI)- Chocolate
 Provided that it may contain artificial sweeteners and food additives as

provided in regulation and label declaration as provided under

Regulation of Food Safety and Standards (Packaging and Labeling)

Regulations, 2011.

 Provided further that in addition to the ingredients mentioned above,

the chocolate may contain one or more of the substances as outlined

below, under different types of chocolates :

 Edible salts, spices and condiments, permitted emulsifying and

stabilizing agents, permitted sequestering and buffering agents.

 Specifications (FSSAI)- Chocolate
Characteristics Requirements for
Milk Milk Plain Plain White Blended
chocolate covering chocolate covering chocolate chocolate
chocolate chocolate
Total fat (on dry basis) % 25 25 25 25 25 25
by weight Not less than
Milk fat (on dry basis) % by 2 2 - - 2 -
weight Not less than
Cocoa solids (on Moisture- 2.5 2.5 12 12 - 3.0
free and fat free basis) %
by weight - Not less than
Milk Solids (on Moisture - 10.5 10.5 - - 10.5 1.0
free and fat - free basis) %
by weight Not less than/
- - - - - 9.0
Not more than
Acid insoluble ash (on 0.2 0.2 0.2 0.2 0.2 0.2
moisture, fat and sugar
free basis) % by weight.
Not more than
 Composition
S.NO Product Composition

1. Cooked Granulated sugar, Water, Liquid sugar, Corn starch

fondant
2. Plain fudge Sugar, Milk, Butter, Chocolate
3. Plain toffee Sugar, Milk, Liquid glucose, butter

4. Jujups Gelatin , water, sugar, liquid glucose,citric acid, colours and

flavours
5. Peanut brittle Peanuts, jaggery, rice flour, corn syrup, water, ghee,
vanilla essence
6. Lollipops Water, sugar, liquid glucose, butter, colours and flavours

7. Marzipan Almonds, vanilla essence, sugar

8. Milk Milk powder, Sugar, cocoa butter, cocoa liquor, inulin

chocolate oligofructose mixture, corn dextrin, emulsifier, vanilla
essence