Corporatecolors™Candy

Total Page:16

File Type:pdf, Size:1020Kb

Corporatecolors™Candy CORPORATE COLORS™ CANDY MID-NITE YOUR COLORS OUR CANDY SNAX OVER 130 WAYS TO MATCH YOUR CORPORATE COLORS! TUBE W/ CLEAR CAP CHOCOLATE COVERED GIFT BOX GRAHAM CRACKER Item# Item# Item# Filled with Chocolate CTSM-CSS CDGC-NPR Filled with GBSM-GJB Covered Sunflower Min. 125 Decorated with Min. 500 Gourmet Min. 25 Seeds (Gemmies®) $5.98 (R) Red and White Sprinkles $1.68 (R) Jelly Beans $6.67 (R) PILLOW CASE TREAT BOX HINGED TIN Item# Item# Item# SCPC-7 CTB2-RCK Filled with Chocolate HT201-10 Filled with Min. 250 Filled with Min. 50 Covered Sunflower Min. 100 Sixlets® $1.61 (R) Rock Candy $9.50 (R) Seeds (Gemmies®) $2.42 (R) CHOCOLATE COVERED HEADER BAG OREO® GIFT BOX DID YOU KNOW? Your company “colors” are one of the most instantly recognized elements of Item# Item# EOG5-FLW HB-LS4 your corporate identity... Decorated with Min. 125 Filled with Min. 250 Foil Wrappers $8.00 (R) Licorice $1.56 (R) SET UP FEES APPLY. VISIT MIDNITESNAX.COM FOR COMPLETE SPECIFICATIONS & CHARGES. CHOCOLATE COVERED PAINT CAN MARSHMALLOW POP PROMOTING BRAND IDENTITY is not only valuable, it’s delicious! Item# Item# Decorated with CDMP-NPR Filled with PCSM-GJB Blue and White Min. 125 Gourmet Min. 50 Sprinkles $1.40 (R) Jelly Beans $3.70 (R) HARD HAT CONTAINER HEADER BAG SLIDE TIN Item# Item# Item# Filled with Chocolate HHCC-CSS HB-LLP6 GT-7 Covered Sunflower Min. 100 Filled with Min. 250 Filled with Fresh Min. 150 Seeds (Gemmies®) $3.10 (R) Lollipops $2.17 (R) Gems Mints $2.40 (R) TREAT CONTAINER GIFT WRAPPED CHOCOLATE CONTEMPORARY GLASS JAR COVERED OREOS® Item# Item# Item# Filled with TRCN-3 GWO6-NPR Filled with 20CJ-CBT Foil Wrapped Min. 100 Decorated with Min. 125 Chocolate Min. 48 Hard Candy $11.30 (R) Green and White Sprinkles $7.50 (R) Buttons $22.02 (R) SET UP FEES APPLY. VISIT MIDNITESNAX.COM FOR COMPLETE SPECIFICATIONS & CHARGES. HEADER BAG LOLLIPOPS ELEGANT MUG STUFFER BAG Item# Item# Item# HB-CGB1 CLP Filled with EMSCB Filled with Min. 250 Min. 1000 Chocolate Min. 100 Gummy Bears $1.22 (R) Lollipops $0.21 (R) Buttons $6.30 (R) FLIP TOP CANDY DISPENSER ELEGANT GIFT BOX CHOCOLATE COVERED OREO® GIFT BOX Item# Item# Item# Filled with LGCD-8 GBLG-HCF Decorated EOG6-NPR Jelly Belly® Min. 125 Filled with Foil Min. 25 with Blue and Min. 125 Jelly Beans $5.79 (R) Wrapped Hard Candy $17.25 (R) Red Sprinkles $9.20 (R) DOLLAR SIGN CONTAINER BRIEFCASE WITH BUSINESS CARD SLOT Use Corporate Colors Candy to promote corporate logos, team colors, school colors, holidays, weddings and special Item# Item# occasions of all kinds! DSC-FGM Filled with Chocolate CB-7 Filled with Fresh Min. 100 Covered Sunflower Min. 100 Gems Mints $2.62 (R) Seeds (Gemmies®) $2.60 (R) SET UP FEES APPLY. VISIT MIDNITESNAX.COM FOR COMPLETE SPECIFICATIONS & CHARGES. CORPORATE COLORS™ CANDY YOUR COLORS OUR CANDY CHOCOLATE COVERED SUNFLOWER SEEDS (gemmies®) white light pink medium pink red orange yellow lime green dark green light blue dark blue purple brown black PMS 1895 PMS 673 PMS 202 PMS 173 PMS 130 PMS 361 PMS 356 PMS 311 PMS 3025 PMS 258 PMS 497 CHOCOLATE BUTTONS white light pink hot pink red orange yellow green light blue medium blue purple chocolate black gray PMS 196 PMS 211 PMS 207 PMS 1655 PMS 123 PMS 348 PROCESS BLUE PMS 280 PMS 265 PMS 498 PMS 7530 SIXLETS® (candy coated chocolate) white pink red orange yellow lime green green medium blue navy purple brown charcoal silver PMS 231 PMS 1805 PMS 1505 PMS 102 PMS 375 PMS 348 PROCESS BLUE PMS 2766 PMS 265 PMS 483 black PMS 5445 JELLY BEANS coconut bubble gum cotton candy very cherry tangerine lemon green apple watermelon berry blue blueberry grape crush chocolate pudding licorice WHITE PMS 1767 PMS 1777 PMS 200 PMS 1495 PMS 114 PMS 348 PMS 350 PMS 319 PMS 301 PMS 262 PMS 483 BLACK GOURMET JELLY BEANS coconut cotton candy very cherry tangerine lemon green apple watermelon berry blue blueberry boysenberry licorice WHITE PMS 1777 PMS 200 PMS 1495 PMS 114 PMS 348 PMS 350 PMS 319 PMS 301 PMS 272 BLACK FRESH GEMS MINTS white light pink red orange yellow green turquoise dark blue purple brown black PMS 210 PMS 207 PMS 7416 PMS 116 PMS 348 PMS 317 PMS 280 PMS 2587 PMS 476 GUMMY BEARS strawberry-banana pineapple watermelon red raspberry orange mango apple blue raspberry grape black cherry PMS 7499 PMS 7502 PMS 169 PMS 200 PMS 151 PMS 129 PMS 361 PMS 307 PMS 272 PMS 4975 FOIL WRAPPERS white pink red orange gold green blue purple black silver LICORICE piña colada watermelon strawberry orange green apple blue raspberry grape chocolate licorice PMS 155 PMS 1785 PMS 200 PMS 1495 PMS 377 PMS 315 PMS 262 PMS 4975 BLACK FOIL WRAPPED HARD CANDY pineapple watermelon cherry orange lemon lime blue peppermint SILVER FOIL PINK FOIL RED FOIL ORANGE FOIL YELLOW FOIL GREEN FOIL BLUE FOIL ROCK CANDY sugar cherry strawberry orange lemon lime blue raspberry grape WHITE PMS 212 PMS 199 PMS 1495 PMS 101 PMS 361 PMS 313 PMS 267 NONPAREIL SPRINKLES white pink red orange yellow green blue PMS 213 PMS 187 PMS 1655 PMS 115 PMS 3425 PMS 3005 LOLLIPOPS cherry orange lemon lime blue raspberry grape PMS 187 PMS 173 PMS 109 PMS 349 PMS 3135 PMS 2627 PMS numbers are approximate. Some variation by manufacturer is possible. For illustration purposes only..
Recommended publications
  • Mini Train Pan 2105-4499
    Instructions for Circus Train Baking & Decorating You will need Wilton Decorating Tips 3 and 16; Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue. Small Derby Clowns Set. We suggest you tint all icings at one time, while cakes cool. Refrigerate Mini Train Cakes icing in covered containers until ready to use. Decorate in Numerical Order 1. Ice sides of cake and background areas smooth in white icing. PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. 2. Using tip 3 and yellow icing, outline the two small wheels and top of IN ADDITION, to decorate cakes you will need: smokestack. Cover large wheel with zigzags. Pipe in dot for bell. • Wilton Decorating Bags and Couplers or Parchment Triangles 3. Using tip 3 and red icing, add dot centers to wheels. • Tips 3, 16 4. Using tip 16 and white icing, cover front band of engine with stars. • Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue 5. Using tip 16 and red icing, cover engine with stars. • Wilton Small Derby Clowns Set, Wilton Light Cocoa Candy Melts®*, 6. Using tip 3 and blue icing, outline cowcatcher, top of smokestacks and axle. chocolate sandwich cookie, candy wafer, gum 7. Using tip 3 and yellow icing, add bead bottom border. drops, mini candy-coated chocolate dots, round 8. Insert clown head. jelly candy discs, hollow center hard candy, mini 1. 2. 8. jawbreakers, licorice sticks 2. • One 2-layer cake mix (for 12 to 14 mini cakes), favorite crisped rice cereal recipe, favorite brownie recipe • Cake Board, Fanci-Foil Wrap or serving tray • Wilton Buttercream Icing (recipe included).
    [Show full text]
  • Download and Print the List
    Boston Children’s Hospital GI / Nutrition Department 300 Longwood Avenue, Boston, MA 02115 617-355-2127 - CeliacKidsConnection.org This is a list of gluten-free candy by company. Many of your favorite candies may be made by a company you do not associate with that candy. For example, York Peppermint Patties are made by Hershey. If you do not know the parent company, you can often find the name on the product label. In addition, this list is searchable. Open the list in Adobe reader and use the search or magnifying glass icon and search for the name of your favorite candy. Ce De Candy / Smarties Ferrara Candy Co. Continued www.smarties.com • Brach’s Chocolates - Peanut Caramel From the Ce De “Our Candy” Page Clusters, Peanut Clusters, Stars, All Smarties® candy made by Smarties Candy Chocolate Covered Raisins Company is gluten-free and safe for people with • Brach's Double Dipped Peanuts/Double Celiac Disease. Dippers (they are processed in a facility that processes wheat) If the UPC number on the packaging begins with • Brach’s Cinnamon Disks “0 11206”, you can be assured that the product • Brach's Candy Corn - All Varieties is gluten-free, manufactured in a facility that • Brach's Cinnamon Imperials makes exclusively gluten-free products and safe • Brach's Conversation Hearts to eat for people with Celiac Disease. • Brach's Halloween Mellowcremes - All Varieties • Brach's Jelly Bean Nougats Ferrara Candy Company • Brach's Lemon Drops 800-323-1768 • Brach's Wild 'N Fruity Gummi Worms www.ferrarausa.com • Butterfinger (Formerly a Nestle candy) From an email dated 9/15/2020 & 9/18/2020 • Butterfinger bites (Formerly a Nestle Ferrara products contain only Corn Gluten.
    [Show full text]
  • How to Make the Liquid to Continue Boiling
    Lollipops are an old-fashioned favorite that we’ve updated with easy edible wafer paper decorations. You can vary the colors or flavors to suit your tastes, but we have found either clear or white lollipops provide the best background for wafer paper images. Make sure you have an accurate candy thermometer for this recipe because the sugar temperature is critical! INSTRUCTIONS 1. Prepare your molds by lightly spraying them with nonstick cooking spray. 2. Prepare either a marble slab or an upside- down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on cookie sheet or marble slab. 3. Combine sugar and water in a medium heavy bottom sauce pan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from form- ing. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer. 4. Allow to boil, without stirring, until candy reaches 250° F (121° C). If you plan to add food coloring, add it at this point and allow how to make the liquid to continue boiling. HARD CANDY LOLLIPOPS WITH 5. Once the candy reaches 300° F (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into WAFER PAPER DECORATIONS the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes will prevent bubbles from forming in your poured lollipops.
    [Show full text]
  • Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
    THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature.
    [Show full text]
  • Halloween Candy Guide
    HALLOWEEN CANDY GUIDE Airheads Jolly Ranchers Hard Candy Salt Water Taffy Bottlecaps Laffy Taffy Smarties (U.S. version) Candy Necklaces Lifesavers* Sour Patch & Sour Punch Candy Dots Mike & Ike Suckers/Lolly-Pops/Dum Dums* Fruit Runts Nerds Swedish Fish FREE! Fun Dip Pez Candy in Dispenser SweeTARTS classic Gobstoppers Pixy Stix *Make sure these are not sugar-free Hard Candy* Ring Pop & contain only phe-free sweeteners PER PIECE PER PACKAGE Licorice, Bites Candy Corn Marshmallow Ghosts Jelly Beans, all flavors Sugar Daddy, Junior Skittles, all flavors Tootsie Roll Midgees Sprees Chewy Candy less than Tootsie Roll Pops, Caramel, Chocolate, Starburst Fruit Chews, all flavors 10mg or fruit flavors SweeTARTS Chewy Hershey Hugs Twizzlers Licorice Twists Hershey Kisses Twizzlers Strawberry Twists Kraft Caramels 10-20 Red Vines Black Licorice Twists mg Red Vines Original Red Twists Rolo Caramels in Milk Chocolate Sugar Babies, Fun Pack MINI CANDY BARS PER PACKAGE $100 Grand, 3 Musketeers, Almond Joy, Haribo Gummi Bears Milk Duds, 13 pieces Baby Ruth, Butterfinger, Hershey's Minis, Jolly Rancher Gummies Raisinets, 1.58 oz. bag Kit Kat, Milky Way, Mounds, Snickers, Twix Junior Mints, regular size Sugar Babies, regular size 20+ Life Saver Gummi Savers Sugar Daddy, regular size mg PER PIECE M & M's, fun size Whoppers York Peppermint Patty Malted Milk Balls Reese's Peanut Butter Cup, miniature IDEAS FOR HANDLING HALLOWEEN CANDY Set aside higher-phe candy for the “switch witch” who comes & brings a present on Halloween night Trade in higher-phe candy at the dentist or donate it at local firehouses or other organizations Trade higher-phe candy with friends and siblings for lower-phe options All data is based on values from HowMuchPhe.org.
    [Show full text]
  • Candy and Chocolate Confections
    METRIC A-A-20177E August 4, 2009 SUPERSEDING A-A-20177D September 15, 2006 COMMERCIAL ITEM DESCRIPTION CANDY AND CHOCOLATE CONFECTIONS The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers candy and chocolate confections, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), style(s), flavor(s), shape(s) and flavor style(s) of candy and chocolate confections required (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturer’s/distributor’s certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The candy and chocolate confections shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, styles, flavors, shapes and flavor styles . Type I - Caramels, vanilla flavored AMSC N/A FSC 8925 A-A-20177E Type II - Toffee, chocolate flavored Style A - Roll Style B - Cube Type III - Toffee Flavor 1 - Assorted Flavor 2 - With walnuts Flavor 3 - Other Type IV - Hard candy Style A - Square or rectangular fruit tablets 28.35
    [Show full text]
  • Put on Your Apron and out to the Kitchen Everybody Makes Candy at Christmas Stella Mae Brinkman Iowa State College
    Volume 15 Article 8 Number 6 The Iowa Homemaker vol.15, no.6 1935 Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas Stella Mae Brinkman Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Brinkman, Stella Mae (1935) "Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas," The Iowa Homemaker: Vol. 15 : No. 6 , Article 8. Available at: http://lib.dr.iastate.edu/homemaker/vol15/iss6/8 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. 8 THE IOWA HOMEMAKER Put on Your Apron And Out to the l(itche Everybody Makes c~ HRISTMAS candies! The words and pour over the rest of the mixture. By STELLA MAE BRINKMAN C call forth a host of memories filled Cut when cool. lr I'· I with Yuletide cheer. Remember For a fluffy fudge add 1h cup stiffly and 1 V:! T. lemon juice, spreading on the Cc beaten whipped cream to the fudge dur­ platter, pouring hot syrup over the fruit sauc ing the heating process. Drop on wax mixtw·e, and proceeding as above. paper or pour into a pan and cut in Fondant can be made into patties by flam squares. melting in a double boiler over water stan I gree: Finely chopped pecans or raisins, 14 just below the boiling point, adding de­ cup finely chopped orange peel, or a sired colorings or additional flavorings, smal few drops of oil of cinnamon added to and stirring as little as possible.
    [Show full text]
  • Quality Confectionery Quality Confectionery 18/7/06 11:58 Page 3
    Quality_confectionery 18/7/06 11:58 Page 2 Quality Confectionery Quality_confectionery 18/7/06 11:58 Page 3 The world of confectionery Over the past 100 years our company has built a reputation for cooking and depositing equipment that enables its customers to manufacture a breathtaking array of high-quality products with strong consumer appeal. Continuous development has expanded the scope of the process and manufacturers of many types of confectionery can benefit from the greater quality, flexibility and versatility that our confectionery technology offers. Complete cooking and depositing solutions from ingredient handling through to packaging Market leader with over 500 cooking and depositing systems installed Innovative confectionery forming processes such as ServoGelTM and AirFormTM Rotary Moulding Involved in the development of many successful confectionery brands Client base ranges from the newest entrepreneurs to the largest multinational companies In-depth market knowledge, and understanding of local equipment requirements Global after sales services including mould replacement, plant refurbishment and upgrades, and fast-track delivery of replacement parts Quality Confectionery | PAG E 2 Quality_confectionery 18/7/06 11:58 Page 4 Leaders in confectionery innovation The confectionery industry thrives on innovation so we ensure our customers are able to take advantage of the latest developments in processing, ingredient and flavour technology. In our Innovation Centre at Peterborough, UK an extensive research programme continually develops innovative equipment, processes and confectionery products, in collaboration with alliance partners in ingredients and flavours. We recognise that our customers’ success is driven by a flow of new and stimulating products. The Innovation Centre contains a full range of development and testing facilities, backed by expert food technologists, to help turn concepts into reality.
    [Show full text]
  • Filled Hard Candy Group of the Rope Sizer
    Hard Candy portion that comes in contact with the candy mass. The tube is situated inside the batch roller and runs almost the entire length of its body, finishing up near the first sizing Filled Hard Candy group of the rope sizer. This tube is pivoted at the inlet side of the batch roller and is allowed to move up and down via a counter-pressure spring (part of the batch roller), thus cor- he topic of this paper is filled the form of filled lollipops, fruit responding to the changing size of the batch within the confines of the hard candy. The most common- filled hard candy, medicated cough T batch roller. ly asked question from those out- drops and now, even filled snack There are various pump systems side the industry is: How in the products. This presentation will cover: which can be applied to the produc- world do they do that? The process tion of filled high boiled sweets. • Production Methods is more complicated than most lay- Some of these include piston pumps, • Process Aspects men would think and once the mono pumps and gear pumps. Addi- • Liquid Filling Types details are presented, most people tionally, the use of an extruder • Dry Powder Fillings lose interest very quickly. Neverthe- pump can be considered for items • Forming Systems less, being confectioners you have to such as chewing gum filled lollipops • Honeycombed Center Filled Candy perform the behind-the-scenes or high boiled chewy/toffee masses. work involved with this manufactur- PRODUCTION METHODS Generally with the use of an extrud- ing miracle.
    [Show full text]
  • Cornell Maple Bulletin 208: Molded Sugar Candy
    Cornell Maple Bulletin 208 (2007) Molded Sugar Candy (Soft Sugar Candy) by STEPHEN CHILDS Adapted from C.O. Willits and C.H. Hill 1976. Maple Syrup Producers Manual. USDA Agriculture Handbook No. 134 and North American Maple Syrup Producers Manual, 2nd ed, 2006 Background Molded sugar candy is a popular maple value-added product. Approximately 7 ½ pounds (3.4 Kg) of molded sugar can be prepared from one gallon (4.4 liters) of maple syrup. Molded maple sugar contains nothing other than maple sugar with little or no free syrup, thus it is stiff and can be molded into a variety of shapes. The crystals in molded sugar are larger than in maple cream and can be sensed on the tongue, but they should not be so large as to have an unpleasant sandy or gritty texture. The temperature and humidity of the room where you make candy will affect the quality of the candy and repeatability of the process. Best results will occur at normal room temperature (68-72oF) and humidity in the 40-45% range. Dry days are best and rainy or humid days should be avoided. Syrup Grade Syrup Grade and Invert Sugar and Invert Molded sugar can be made from any of the top three grades of syrup with an invert sugar Sugar level between 0.5% and 1.5% with the ideal being about 1%. Lower levels of invert sugar in the syrup tend to produce large crystals that give the sugar a grainy texture. Lower levels also can cause problems because the syrup is more likely to crystallize in the pan as it is cooling before stirring.
    [Show full text]
  • “Let's Make Candies”
    CANDY MAKING GUIDE Winnebago County 4-H Mmmmmm… Let’s Make Candies “Candy Can Be More Than Calories” Everyone likes a tasty treat to satisfy their “sweet tooth”, and most often it will be a food containing a large proportion of sugar. Candy is the most concentrated sweet food, but it doesn’t have to provide only “empty”, non- nutritious calories. Many candies that you can make very easily contain ingredients that provide protein, calcium, and other nutrients. Candy should not be a major source of nutrients, as you would have to eat too much of it, but it can be a useful supplement if nutritious recipes are chosen. Watch for such ingredients as peanut butter, oatmeal, nuts, milk, gelatin, and fruit. CANDIES Candies are usually divided into two basic classes: crystalline and non-crystalline. We will also be using three additional classes of candy and candy treats. They are uncooked candies, cereal candies, and microwave candies. Uncooked & Semi-cooked .............................Candies that are uncooked or semi-cooked. Cereal .............................................................Candies that include cereal in the recipe. Crystalline or creamy .....................................Candies that have a distinct crystalline structure such as fondants, fudges, penuche, divinity. Non-crystalline or amorphous .......................Caramels, peanut brittle, butterscotch, hard candy, lollipops, marshmallows, gum drops. Microwave .....................................................Candies that fall in one of the above classes, but are also prepared using a microwave oven. The type of candy made is determined by the ingredients used, the degree of cooking, and the manipulation after cooking. 2 EQUIPMENT No equipment is necessary other than that usually found in the kitchen. Candy-making can become even easier by using certain special equipment, most of which can be obtained at reasonable cost.
    [Show full text]
  • Lecithin, Candy & Confection
    LECITHIN, CANDY & CONFECTION Confection For Chewing Gums The making of confections is perhaps the most widely known • Improves softness and firmly established application for lecithin products. • Reduces tackiness Lecithin acts as a natural emulsifier, instantizer, antioxidant, • Improves moisture retention and flavor protector in chocolates, hard candy, and other For Syrups and Toppings related products. ADM offers an outstanding range of high- • Prevents separation quality lecithin products, supported by excellent service. • Decreases viscosity For Cocoa Powders and Mixes For Chocolates and Compound Coatings • Facilitates instantizing • Facilitates high-speed production by lowering viscosity • Lowers cost by reducing cocoa butter requirement Recommended ADM Lecithins ® • Reduces effects of fat and sugar bloom Yelkin lecithin: A series of standardized lecithins that provides moisture retention and emulsification in high- For Caramels and Fudge viscosity applications, such as caramels, toffee, and chewing • Facilitates cutting gum. • Minimizes oiling out • Improves texture and chewiness Ultralec® lecithin: ADM’s exclusive, ultrafiltered, deoiled • Reduces sticking to wrapper lecithin is used in hydrophilic instantizing applications, and it • Prevents clumping in caramel corn provides excellent emulsification properties in reduced-fat and For Toffee and Brittles flavor-sensitive applications. • Decreases sticking between individual servings • Minimizes oiling out Beakin™ lecithin: A series of complexed lecithin products with low viscosity,
    [Show full text]