Composition of sweets
In the article we will talk not so much about sweetsin general, how many of the individual brands. The fact is that the recipes for making different brands of sweets are so different that they simply can not be brought "to a common denominator." But what we are discussing is the composition of the candy of a popular brand, what it should be and what it actually is for different manufacturers, we will discuss in great detail.
Candy Cow. Composition
Everyone knows that this "Cow" shouldbe somewhat creepy, and in her taste should be felt condensed milk. However, in practice it happens that we get a kind of candied product that has little in common with the taste that we are used to from childhood. And the reason here is often not the composition of sweets. Let's understand, but let's start with what the famous "Korovka" really should be. So, the composition of this cow should include the following components:
- sugar;
- whole condensed milk (also with sugar);
- butter;
- syrup;
- natural or identical to natural flavor.
Here, in fact, and all the components of this"Cows". Further, these ingredients are cooked in a special way, as a result of which we get our favorite product. By the way, the lack of "tie" does not always mean that we have a poor-quality product. As a rule, "Korovka" remains tantalizing for the first 10-14 days, and then slightly sugared and becomes crumbly. On the quality of taste this is not reflected, but the much-loved effect is lost. Now a few words about the name of these sweets. Actually, "Kovrovka" can only be called sweets produced by the enterprises of the Russian holding company "United Confectioners", which includes such companies as "Red October", "Roth-Front", "Babaevsky" and some others. So "Korovka" is a brand, a patented name. If you find on sale sweets with the names "Korovushka", "Burenushka", etc., do not rush to abandon them immediately - take a little for a sample. Another name means only that the factory that produces these sweets has no right to call them "Korovka", and in terms of quality they can not be inferior to brand names.
Sweets Truffle. Composition
No less than "cows", and perhaps even more common today, all sorts of "truffles". These delicious sweets in the original should consist of the following components:
- grated cocoa;
- cacao butter;
- whole milk;
- sugar;
- vanillin.
Other ingredients can be added to thedepending on the stuffing of truffles. In countries of Western Europe in the "Truffles" are often added to various alcoholic beverages and chocolate. By the way, it will be useful to know about the classification of "Truffles" (yes, there is such). It looks like this:
- solid truffles. Usually this unglazed hard candy, performed in the form of a cone, can be sprinkled with powdered sugar, or cocoa powder;
- medium (or semi-soft) truffles. These truffles are softer and with a high moisture content, often glazed;
- soft truffles. For their production, the technology of pouring chocolate shell (hollow) of candy mass in the form of a cream is used.
Composition of chocolates
Of course, there is no point in talking about a single standard here, so let's give the most common types of chocolate sweets depending on their filling.
- With a filling in the form of alcohol-fortified berries, fruits, candied fruits.
- With waffle filling (put between wafer layers).
- With multi-layer or combined filling.
- With a creamy body of butter (or substitutes), chocolate mass and powdered sugar.
- With a churned casing - from a syrup containing egg whites and agar, which is a dense jelly-like product, obtained from seaweed.
- With a nut filling - grilling, marzipan or praline. The type of filling depends on the processing of the nut.
- With jelly filling using fruit and berry puree and additives: gelatin, pectin and others.
- With a liquor case. They are made by welding sugar syrup and adding alcoholic beverages, as well as fruit and berry puree, milk and aromatic and flavoring additives.
- With a fondant body. They are made by welding sugar or milk syrup with the addition of various flavors and flavor enhancers.
