SWEETS

SWEETS

All jellies can be any color, taste, texture, shape and even size. 

Here we show you the most typical sweets are known:

1- Candies:

-Hard candyàcandy itself(caramels dursànormals):
They are sweet with a minimum 80% sugar and / or sugars on dry substance, the composition and process gives them a glassy, brittle structure.

-Soft candy(caramels tous):
Are candy composition and process gives them a soft texture and / or chewy.
Its maximum humidity is 20% and include, among other pills or toffees to which must accompany the name of a characteristic ingredient.

-Candy tablets(caramels comprimits):
Candy whose shape and size is obtained by compression, prepared by simple mixing, no baking ingredients.

-Gumdrops(pastilles de caramel):
Gummy candies are obtained from concentrated solutions of sugar and / or sugars, which are incorporated gums and / or other gelling agents.

2- Gum(xiclet):
They are ready made ​​with a plastic chewable base and insoluble in water, natural or synthetic, sugar and / or sugars and other ingredients and / or additives used.

3- Candy (confits):
The candies are products obtained by coating different nuclei of food with sugar and / or sugars, toppings, chocolates and other ingredients and / or additives used.

-Among the sweets, we distinguish different varieties (tablets or candies themselves as sugared almonds, draggers or other nut candies, chocolate pralines and coverage, and chocolate drenched fruit or coverage).

4- Jellie (gominoles):

The sweets are products which, without being candy, gum or candy, are made with sugar and other ingredients and additives used.

Aida Cabré and Sílvia Roma.