Sugar for the Confectionery Industry & Making Chocolate
The Importance of Sugar In the Confectionery Industry
The confectionary industry produces sweets such as candy, gum, and sweet beverages or mixes like hot chocolate. Out of all this, chocolate is the majority output of the entire confectionery industry.
Since chocolate today is often an even mix of cacao, sugar, and milk, chocolate products became more inexpensive to manufacture, making chocolate consumption a widespread and affordable commodity for all.
Sugar is the key to innovation in the confectionary industry. Different types of sugar possess unique flavor and texture profiles. By experimenting with different sweetener types, you can yield a unique combination of flavors, textures, and colors in your chocolates and other treats.
Popular Confectionery Sugar Sweeteners
Invert Sugar
Full Invert Sugar is a premium, pure sugar solution that was developed to provide an alternative to granulated sugars.
Granulated Sugar
Bulk granulated sugar, which is commonly known as white sugar or table sugar,
Baker's Special
Baker’s Special Sugar is extremely fine granulated sugar with several uses.
Why Choose Indiana Sugar Sweeteners?
High Quality Products
Sugar and the confectionary industry go hand in hand, so you will need the highest quality products around.
For an easy way to stand out against the crowd, using the best ingredients all tested before purchase will give you the upper hand!
Savings
Sugar not only makes chocolate more accessible for its delicious taste, but it also helps lower the cost of production, passing the savings along to the customers.
We want to pass the savings on to the confectioners. You'll need sugar, and we offer our products in bulk, so you experience savings and convenience.
Timely Shipments
Sugar for the confectionary industry is vital. We can reliably get you your shipments when you need them from one of our warehouses across the country.
When you call, we'll be ready. You'll never have to worry about waiting on us.
How are Sugar Sweeteners Used in Making Chocolate?
Sugar is now a vital part of chocolate production, and it's possible to use different types of sweeteners for different results.
Sugars:
Any chocolatier or confectioner wouldn't be caught without a large supply of granulated sugar. Most commercial production of chocolate uses white or brown sugar to make chocolate. Some elect to use beet sugar or molasses instead for a slight health benefit. You could also make use of coconut sugar for a different flavor.
Syrups:
Although not as common, using syrups like maple syrup is another natural way to create chocolate treats. In fact, syrups can result in a healthier product since you can use less syrup to generate the same level of sweetness. Syrups can even bring out the natural flavor of cacao.
Liquids:
Liquid sugar alcohols like maltitol are often used in chocolate production as well. Maltitol is considered a sugar substitute, and is commonplace in the food industry since food created using maltitol can be advertised as sugar-free and low-calorie. Liquid sugars create an enjoyable creamy texture when making milk chocolate.
Contact Us
We operate in an industry built on trust and our sugar company’s DNA was built on trust over 99 years ago. This trust can only be achieved through communication and experiences support – from the first contact.
Confectionery Page - Contact Form
