Confectionery

Confectionery products - food products high in sugar (sugar and flour), produced according to the special recipes. Sugar confectionery include a large range of products (caramel, candy, chocolate and fruit, beans and toffee, halva, Eastern sweets)Pokazateli nutritional value of some sugar confectionery in the table.

Name of products Content,% Calories per 100 product
water proteins fats carbohydrates
Caramel candy without filling
Sweets glazed with chocolate (assorted)
Chocolate dessert "Golden label"
Iris "Golden key"
Marmalade Apple Plast
Apple candy
Sugar biscuits
Cakes:
biscuit
sand
3,0

0,9
1,0
6,0
30,0
14,0
5,7

27,2
12,5
-

4,3
6,3
3,9
-
-
11,6

7,0 6,8
-

37,9
37,2
9,0
-
-
10,5

11,6 17,1
96,0

55,5
53,2
80,3
69,1
85,1
71,2

53,8
62,9
398

598
590
429
287
352
437

356
446

Sugar confectionery are characterized by high content of sugar, chocolates and halvah also high in fat. Farinaceous confectionery products - biscuits, cakes, pastries, cakes are made with flour, sugar, fat, egg. For coloring of confectionery products using food colors (see). The nutritional value of farinaceous confectionery products also given in the table.
All confectionery products are high-calorie, nutritious. They have high taste properties and basically treated as dessert products. Confectionery products should be widely used in everyday baby food. However, the high calorie, high levels of sugar and fat with abundant consumption of confectionery products can lead to overweight and obesity. In this regard, at a Mature age with insufficient physical activity and sedentary lifestyle consumption of confectionery products should certainly be restricted. Confectionery products (with the exception of pastries and cakes), in connection with low humidity and a high sugar content not exposed to fast damage, and can be stored for a period of 3-6 months and more at temperature 18-20 degrees and relative humidity not higher than 75%. Pastries and cakes with cream are perishable productsand cake with custard - particularly perishable. Cake with custard shall be kept in cold storage rooms at temperature 5 degrees to 6 hours, pastries and cakes with cream at the same temperature up to 36 hours. Without cooling cakes with cream can store up to 12 hours. When the consumption of poor quality pastries and cakes possible food poisoning (see).
To avoid infection, confectionery products and raw materials pathogenic microorganisms (mainly by Staphylococcus) on confectionary enterprises need to systematically monitor the condition of the skin and upper respiratory tract confectioners and other workers involved in the production of creams, cakes and other products. Workers with pustular lesions of the skin (piodermia, abscesses, boils , and other), as well as with the phenomena of catarrh of the upper respiratory tract (rhinitis, laryngitis, tracheitis , and others) To work in the shop are not admitted and treated.