Tag: Confectionery ingredients

Over 90% of Allen's Snakes Alive sold in Australia have historically contained gelatine, an animal-derived product, meaning they are not vegetarian. This classic Australian confectionery item, despite its fruity flavor and colorful appearance, relies on a non-vegetarian ingredient for its chewy texture.

Did you know that the key sweetening compound in liquorice, glycyrrhizin, is up to 50 times sweeter than sugar? This powerful flavour compound is just one part of the story, prompting the question: what exactly is liquorice made from?

Over 25% of traditional licorice is composed of wheat flour, not just flavoring. This might surprise those with gluten sensitivities who assumed the candy was naturally gluten-free. The inclusion of wheat flour is a core component in creating the specific texture and structure that define classic liquorice.

According to French law, a "bonbon de chocolat" must contain at least 25% chocolate, and traditional recipes often include non-vegan ingredients like dairy and gelatin. So, are bonbons vegan? The answer is not always, but many delicious plant-based alternatives are widely available today.

Wine gums have been a British confectionery staple since 1909, but one question continues to baffle sweet lovers: do wine gums contain alcohol? The short and definitive answer is no, and the reason for the name is a charming piece of marketing history.

The Netherlands, with its more than 75 varieties, has a deep-rooted passion for licorice, known as 'drop,' which often distinguishes itself sharply from other black licorice candies. Understanding what are the ingredients in Dutch licorice reveals why its flavor profile is so intense, varied, and, for many, an acquired taste.

First manufactured in the Soviet era, the iconic Krasnaya shapochka candy—named after the fairy tale 'Little Red Riding Hood'—is a beloved confection consisting of a praline and wafer filling encased in chocolate glaze. Knowing what are the ingredients in Krasnaya shapochka is key to understanding its classic flavor and assessing its suitability for dietary needs and allergies.

Historians trace the origins of nougat back to 10th-century Baghdad, while chocolate's roots are even older, with evidence of cacao use by Mesoamericans over 5,300 years ago. This ancient heritage sets the stage for a timeless culinary debate: is the chewy, honeyed confection superior to the rich, cocoa-based classic?

Glucose powder is essentially glucose syrup with the water removed. While they are derived from the same source, their physical state is a key difference that impacts performance, making the question, "can I use glucose syrup instead of glucose powder?" critical for recipe success.

According to the Calorie Control Council, isomalt is considered an anti-cariogenic sugar substitute because oral bacteria cannot easily convert it into decay-causing acids. The simple answer to the question "is isomalt acidic?" is no, it is not. Instead, its unique chemical makeup makes it a tooth-friendly ingredient widely used in confectionery and sugar art.