6. FAT IN CONFECTIONS.--To a certain extent, fat is found in these high-carbohydrate foods. It is supplied largely by the use of milk, condensed milk, cream, butter or butter substitutes, nuts, and chocolate. While these materials are usually added to produce a certain flavor or consistency, they form at the same time an ingredient that greatly increases the food value of the finished product.
7. PROTEIN IN CONFECTIONS.--Protein is not found extensively in confections unless nuts, chocolate, milk, or other foods containing it are used in their preparation. But, even then, sweets are usually eaten in such small quantities that the protein in them does not figure to any great extent, so that, at best, confections are not considered as a source of protein at any time. However, chocolate-coated nuts, as will readily be seen, are a rather high-protein food.
8. MINERAL SALTS IN CONFECTIONS.--Refined sugar does not contain mineral salts, so that unless other ingredients containing this food substance are added, no mineral salts will be present in confections. It is true that some of the ingredients used, such as milk, fruits, nuts, molasses, honey, maple sirup, etc., contain certain minerals; but just as confections are not taken as a source of protein, so they are not characterized by the minerals in them.
CONFECTION MAKING
INGREDIENTS USED IN CONFECTIONS
FOUNDATION MATERIALS
9. SUGAR.--The most important ingredient used in the making of confections is sugar. It is therefore well that the nature of this ingredient be thoroughly understood. Its chief commercial varieties are cane sugar and beet sugar, both of which produce the same results in cookery operations. When sugar is mentioned as an ingredient, plain granulated sugar is meant unless it is otherwise stated. Whether this is cane or beet sugar makes no difference. The fineness and the color of sugar are due to its refinement and the manufacturing processes through which it is put, and these are indicated by various terms and trade names, such as granulated, pulverized, and soft sugars.
The grading of granulated sugar is based on the size of its crystals, this sugar coming in three qualities. The coarsest is known as coarse granulated; the next finer, as standard granulated; and the finest, as fine granulated. There is also a fourth grade known as fancy fine, or extra-fine, granulated, and often called fruit, or berry, sugar.