Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. It is broadly divided into two categories: bakers confections and sugar confections. Bakers confectionery includes sweet baked goods, especially those that are served for the dessert course, such as cakes, tarts, doughnuts, cookies, sweet pastries, or any similar confection made using flour. Sugar confections, on the other hand, are made primarily from sugar and include candies, chocolates, and other sweets.
Confectionery involves the use of various ingredients such as pectin, gelatin, acid, essence, and color, which are used for texturizing, gelling, thickening, flavoring, and coloring the confections. The equipment used in confectionery includes preparation, mixing, cooking, dispensing, and packaging machines.
Confections are generally low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods. Many confections are considered empty calories.
In summary, confectionery is the art of making confections that are rich in sugar and carbohydrates. It is divided into two categories: bakers confections and sugar confections. Bakers confectionery includes sweet baked goods, while sugar confections are made primarily from sugar. Confections are generally low in micronutrients and protein but high in calories.
