Download File: Document Confectionery: Processing Technology Confectionery Production Principles All confectionery products have a number of common requirements. They must have an extended shelf life under ambient storage conditions and although this may be assisted by protective packaging their inherent properties must provide stability against microbial deterioration and stability of shape. In sugar confectionery, shelf life is achieved by reducing water activity through control of the composition and RH during storage. Stability of the shape is aided by the inclusion of ingredients such as gelling agents or fats which create structure and prevent flow during storage. By formation of a gloss as in hard boiled sweets, toffee and nougat or by allowing crystal growth as in fondant creams. Also, soft or liquid centres may be held firm by being enclosed within a rigid shell. Confectionery Production Processes The processes commonly employed for the production of confectionery products ar