QUALITY CONTROL IN THE CONFECTIONERY INDUSTRY1

Abstract

The following topics were highlighted in this paper: (a) Candy manufacture is basically the physical chemistry of super-saturated solutions. (b) Quality control is necessary to produce a clean, uniform, and legal product. (c) Quality control is necessary to control costs. (d) The high solids content in finished confections requires special packaging. (e) Effects of small quantities of foreign material such as ash and protein may affect quality at the temperature used to manufacture most candy. (f) Methods of producing grain within the confection or by adding seed to produce grain. (g) Candy manufacturers should develop purchasing specifications in the absence of government or industry standards. (h) Specifications should meet Federal Food and Drug Administration requirements. (i) It is important to know the microbiology of certain ingredients, particularily products of animal origin. These sensitive ingredients should be quarantined on receipt and not used until found safe. (j) The candy manufacturer is legally responsible for the products offered for sale.