Candy -

U. S. "Standard" candy is defined as a product prepared from a saccharine substance or substances, with or without the addition of harmless coloring, flavoring or filling materials, containing no terra alba, barytes, talc, chrome yellow or other mineral substances or poisonous colors or flavors or other injurious ingredients.

A candy department, if properly managed, is generally a source of good profit, and advertising, for the grocer. To handle it to advantage, however, proper facilities - in the form of glass show-cases, etc. - are absolutely necessary. A messy looking, fly-attracting candy-counter is worse than none at all.

It is usually profitable to stock three distinct lines - (1) "Penny" goods for children, (2) moderate price candies for the average customer, and (3) "fancy" candies.

All kinds should be handled in small lots so as to ensure a speedy turnover and, consequently, fresh goods at all times. They should be kept from exposure to heat or dampness. If the demand warrants a large stock, as much as possible of it should be kept in a special cooling room or cabinet of moderate temperature.

A good supply of pretty boxes, lace paper, wax paper, candy tongs, etc., is a great stimulant to custom. A box of candy fixed up with all such little fancy extras appeals with special force to the feminine appetite - and pocketbook.

The materials principally used in the manufacture of candy are sugar, chocolate, cocoanut, nuts, raisins, corn syrup, fruit pulps, cherries, gum arabic, cooking starch, molasses and licorice. Any desired tint can now be obtained by vegetable colors or harmless coal-tar dyes (see COLORS).

Candies may be classified according to their nature or method of manufacture as follows:

HARD BOILED candy: candies cooked to a high degree of temperature, such as stick candy, lemon drops, hoarhound drops, etc. These are generally made by the vacuum process.

OPEN FIRE candy: candies cooked in open kettles over furnace fires of coke, and pulled over hooks or on pulling machines, such as molasses taffy, cream taffy, etc.

PAN WORK: various forms of candy, nuts, etc., coated with sugar in revolving copper kettles or pans, such as sugar-coated almonds, jelly beans, cinnamon imperials, burnt almonds and burnt peanuts.

GUM WORK: candy cooked in large melting kettles, then molded in impressions made in starch, dried, separated from starch and sugared, such as gum drops. These are also allowed to stand in sugar syrup over night, thus forming a crystal on the goods, which gives them a bright, brilliant lustre.

CHOCOLATES: various kinds of candy dipped in chocolate, such as chocolate creams, chocolate almonds, chocolate chips, etc.

CREAMS: sugar cooked low and beaten to a creamy consistence, molded in impressions made in starch, dried, separated from starch, and crystallized.

CARAMELS: sugar and corn syrup cooked to a proper consistence in open stirring kettles, run out in thin sheets on marble slab tables and cut into squares when cooled.

cocoanut candy: sugar, corn syrup and cocoanut, cooked in open stirring kettles, run out on marble slab tables and cut into various shapes when cooled.

MARSHMALLOWS: sugar, corn syrup and gelatine, beaten together, molded in impressions in starch, dried, separated from starch and dusted with powdered sugar.

There are endless varieties of candy made by combinations of different materials, varying in wholesale value from 4c. to 50c. a pound and in retail from 10c. to $1.25. When eaten in moderation, it is as wholesome as it is palate-pleasing.

The United States consumes more candy per capita than any other country in the world - its annual output is about 400,000,000 pounds.

Arround Candy in The Grocer's Encyclopedia


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