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Confetti Candy
Confetti candy is a confectionery food product that is prepared with cooked sugar and corn syrup that is formed into sheets, cooled, and then cracked or broken into pieces. It has a hard, brittle texture. To add eye appeal, colored sugar is sometimes sprinkled atop after the cooking and shaping process has been performed. Confetti candy, also known as confetti sprinkles is also a confectionery that consists of flat or disc-shaped candy sprinklesSweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies ... - Linda Vandermeer (2011-11-18). Retrieved on 2014-03-25. These are similar to round , but are prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muffins With Confetti Candy
A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional ''bran muffins''. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. Etymology One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred .... Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brittleness
A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation. Brittle materials absorb relatively little energy prior to fracture, even those of high strength. Breaking is often accompanied by a sharp snapping sound. When used in materials science, it is generally applied to materials that fail when there is little or no plastic deformation before failure. One proof is to match the broken halves, which should fit exactly since no plastic deformation has occurred. Brittleness in different materials Polymers Mechanical characteristics of polymers can be sensitive to temperature changes near room temperatures. For example, poly(methyl methacrylate) is extremely brittle at temperature 4˚C, but experiences increased ductility with increased temperature. Amorphous polymers are polymers that can behave differently at different temperatures. They may behave like a glass at low temperatures (the glassy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprinkles
Sprinkles are very small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The ''Dictionary of American Regional English'' defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other." Names In the UK and other Anglophonic commonwealth countries sprinkles are denoted by different signifiers. For example, hundreds and thousands is the most popular denotation used in Britain as well as Australia and New Zealand to refer to sprinkles and nonpareils. Another UK variant of the term is vermicelli, especially when said of chocolate sprinkles. This name can be seen borrowed into spoken Egyptian Arabic as ''faːrmasil''. Jimmies is the most popular term for chocolate sprinkles in the Philadelphia, Boston and New England regions. The ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nonpareils
Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in South Africa, Australia, New Zealand and the United Kingdom. Their origin is uncertain, but they may have evolved out of the pharmaceutical use of sugar, as they were a miniature version of comfits. The French name has been interpreted to mean they were "without equal" for intricate decoration of cakes, desserts, and other sweets, and for the elaborate pièces montées constructed as table ornaments. The term ''nonpareil'' also may refer to a specific confection, made using nonpareils – namely, discs of chocolate coated with nonpareils, which also are known as chocolate nonpareils. History An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S. The popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Candies
Candy, known also as sweets and confectionery, has a long history as a familiar food treat that is available in many varieties. Candy varieties are influenced by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. Simple sugar or sucrose is turned into candy by dissolving it in water, concentrating this solution through cooking and allowing the mass either to form a mutable solid or to recrystallize. Maple sugar candy has been made in this way for thousands of years, with concentration taking place from both freezing and heating. Other sugars, sugar substitutes, and corn syrup are also used. Jelly candies, such as gumdrops and gummies, use stabilizers including starch, pectin or gelatin. Another type of candy is cotton candy, which is made from spun sugar. In their Thanksgiving Address, Native peoples of the Haudenosaunee Confederacy give special thanks to the Sugar Maple tree as the leader of all trees "to recognize its gift ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suikerboon
A ''suikerboon'' (Dutch (language), Dutch), or sugar bean, is a type of sweet traditionally given on the occasion of the birth or baptism of a child in Belgium, where they are also known as doopsuiker (Dutch (language), Dutch), or baptism sugar, and parts of the Netherlands. In French (language), French, they are called ''dragées''. They resemble Jordan almonds and Italian Confetti. Originally sugar-coated almonds, they are now often sugar-coated chocolates of the same shape and size instead. See also * Beschuit met muisjes * Dragée * Noghl References * Jackie Alpers. ''Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.'' Quirk Books, 2013. Belgian cuisine Dutch words and phrases Sugar confectionery Almond dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut Brittle
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick. Types It has many variations around the world, such as ''pasteli'' in Greece; sohan in Iran; ''croquant'' in France; '' alegría'' or ''palanqueta'' in Mexico; ''panocha mani'', ''panutsa mani'', or ''samani'' in the Philippines (which can also be made with pili nut); ''gozinaki'' in Georgia; ''gachak'' in Indian Punjab, chikki in other parts of India; ''kotkoti'' in Bangladesh; '' sohan halwa'' in Pakistan; ''huasheng tang'' (花生糖) in China; ''thua tat'' (ถั่วตัด) in Thailand; and ''kẹo lạc, kẹo hạt điều'' in Vietnam. In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. Peanut brittle is the most popular brittle recipe in the United States. The term "brittle" in the context of the food first app ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muisjes
(; ) is a traditional Dutch bread topping. While customary on bread, they are traditionally eaten on ''beschuit'', or rusk. Muisjes is a registered trademark of Koninklijke De Ruijter BV. ''Muisjes'' are made of aniseeds with a sugared and colored outer layer. They are currently only produced by the Dutch food processing company De Ruijter, a brand acquired by Heinz in 2001. Etymology It's uncertain why the name "little mice" was chosen. It may have been that the stem of the seed reminded people of a mouse's tail, or it may have been that the mouse's fast reproductive cycle was further used as symbolism for healthy childbirth. In Belgium it refers to droppings of the mice. ''Beschuit met muisjes'' In the Netherlands, it is customary at the birth of a baby to eat muisjes on top of rusk—''beschuit met muisjes'' (''met'' meaning "with"); the anise in the ''muisjes'' symbolized fertility and was thought to stimulate lactation and to restore the uterus to its former size. Besch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sno-Caps
Sno-Caps is a brand of candy consisting of small pieces of semi-sweet chocolate candy covered with white nonpareils. Sno-Caps can be found around the world and are commonly associated with movie theaters, where they are often sold at concession stands. History Sno-Caps introduced in the late 1920s by the Blumenthal Chocolate Company. The company heavily marketed the candy, along with their other confections Goobers and Malties, to movie theaters. Ward Foods acquired Blumenthal in 1969. The brand was later purchased by the Chicago-based Terson Company in 1981. Nestlé acquired the brand on January 9, 1984, from Terson Company. In 2018 the brand was purchased by Ferrara Candy Company, a division of Ferrero SpA Ferrero SpA (), more commonly known as Ferrero Group or simply Ferrero, is an Italian multinational company with headquarters in Alba, Italy. manufacturer of branded chocolate and confectionery products, and the second biggest chocolate produc .... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
