{"id":240049,"date":"2026-08-31T08:00:10","date_gmt":"2026-08-31T06:00:10","guid":{"rendered":"https:\/\/www.alimentibevande.it\/?p=240049"},"modified":"2026-08-28T10:43:58","modified_gmt":"2026-08-28T08:43:58","slug":"hard-sweets-a-more-complex-manufacturing-process-than-you-might-think","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/hard-sweets-a-more-complex-manufacturing-process-than-you-might-think\/","title":{"rendered":"\u2018Hard\u2019 sweets: a more complex manufacturing process than you might think"},"content":{"rendered":"\n<figure class=\"wp-block-image alignleft size-large is-resized\"><a href=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"585\" src=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1-1024x585.jpg\" alt=\"\" class=\"wp-image-240046\" style=\"aspect-ratio:1.7500683620453923;width:512px;height:auto\" srcset=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1-1024x585.jpg 1024w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1-300x171.jpg 300w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1-768x439.jpg 768w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1-1536x878.jpg 1536w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/08\/caramelle-1.jpg 1792w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>About fifty years ago, an article appeared in the <strong>magazine &#8220;Confectionery Production&#8221;<\/strong> with a title that was undoubtedly very significant and which can form the basis of what we are going to address in the following notes: SWEETS = SIMPLE COMPOSITION = COMPLEX STRUCTURE. Yes, the <strong>composition <\/strong>of traditional (hard) sweets is <strong>simple<\/strong>: sugar, glucose syrup (starch or glucose) \u2013 organic acid (if any) and flavouring. In fact, if the complexity of an industry&#8217;s problems were to be assessed solely by the number and composition of ingredients, the sweet industry would probably rank last. On the other hand, we are dealing with a <strong>process that is far from simple<\/strong> and conceals more than one difficulty during and after the process.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Sugars<\/strong><\/h2>\n\n\n\n<p>In addition to the presence of sucrose, it is necessary to evaluate the behaviour of the added glucose syrup and its influence on the structure of the sweets, bearing in mind that this addition decreases the solubility of the sucrose, while increasing the amount of sugars in solution. In brief, the main functions of glucose syrup can be summarised as follows: <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Crystallisation control<\/li>\n\n\n\n<li>Control of the degree of sweetness<\/li>\n\n\n\n<li>Giving the sweet its &#8220;body&#8221;<\/li>\n\n\n\n<li>Increased shelf life<\/li>\n\n\n\n<li>Providing &#8220;shine&#8221;<\/li>\n\n\n\n<li>Last but not least, cost reduction<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>The <strong>quality of the syrup<\/strong> is undoubtedly important, especially for reducing any colour development during the cooking process, which is related to the formation of hydroxymethylfurfural. Studies carried out as early as 1955 have shown that acid-conversion glucose syrups with a high DE are more likely to cause unwanted colouration. The components of the syrups that cause this defect are mainly nitrogenous substances, as well as traces of metal residues and the presence of SO<sub> 2<\/sub>, which catalyse the reactions of the nitrogenous substances. As is well known, commercial starch syrups can be divided into three broad categories:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Low conversion: 28\u201338 DE<\/li>\n\n\n\n<li>Medium conversion: 38\u201350 DE<\/li>\n\n\n\n<li>High conversion: above 50 DE<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Generally speaking, high-conversion syrups are unsuitable for the production of hard sweets.<\/p>\n\n\n\n<p>The presence of glucose leads to an increase in viscosity, which, as is well known, is influenced by temperature and concentration, as well as by the hygroscopicity of the final product.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Organic acids<\/strong><\/h2>\n\n\n\n<p>The most commonly used acids are: <strong>citric acid, tartaric acid, malic acid and lactic acid<\/strong>. Their use may carry a risk of sucrose inversion; therefore, the way in which the acid is distributed within the sweet is of the utmost importance. The addition of acid before the syrups are cooked must be avoided at all costs. The most commonly used food acid is citric acid, although ideally, the type of acid contained in the fruit and\/or its actual quantity should be taken into account; for example, bananas contain no citric acid, or only very small amounts, and so it would make no sense to use it when making a sweet with this flavour. In general, however, sweets should be acidified in varying proportions depending on the fruit in question: around 10 g\/kg for citrus fruits, and lower amounts for other fruits.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The structure of a sweet: similarities with glass<\/h2>\n\n\n\n<p>Even before 1970, the German company Storck-Werk carried out a detailed study in collaboration with a research institute specialising in the glass industry. In fact, <strong>hard sweets and glass<\/strong> both exist in that metastable intermediate state between the <strong>amorphous and crystalline states<\/strong>, that is, the \u2018molten\u2019 state. This state is rarely found in nature and occurs only following volcanic eruptions, when molten magma cools very rapidly. The same phenomenon occurs in the production of glass and hard sweets; thus, for example, glass \u2018beads\u2019 can be likened to hard sweets, and glass wool to \u2018cotton candy\u2019. The interplay between the two states \u2013 amorphous and crystalline \u2013 of matter \u2013 microheterogeneity \u2013 results in products of undoubted interest in both glass and confectionery. For example, Pyroflam in the glass industry and fondant in the confectionery industry.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/edicole-paperapp.mazzmedia.com\/fUYnPutexq1jQs5w3AuMAVNt7RprRd\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>Article from the September issue of the magazine \u201cMacchine Alimentari\u201d<\/strong><\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>To continue reading, click here and subscribe<\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A small number of ingredients \u2013 sugar, glucose syrup (starch-based or glucose-based), organic acid (if used) and flavouring \u2013 do not always mean that the production process is simple. The case of hard sweets is a prime example<\/p>\n","protected":false},"author":3836,"featured_media":240045,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20657,20572],"tags":[22593,22594],"tipologia":[],"coauthors":[21981],"class_list":["post-240049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-macchine-alimentari-en","category-technology","tag-caramelle","tag-sweets"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u2018Hard\u2019 sweets: a more complex manufacturing process than you might think - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A small number of ingredients do not always mean that the production process is simple\" \/>\n<meta name=\"robots\" content=\"index, follow, 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