En.ExtraNews – However, in the jar, the confectionery is divided into two widespread and somewhat excessive division: the configuration of the bakeries and the settings of diabetes.
Bakery confectionery, also known as floor configuration, mainly includes sweet sweets, cakes and cooked equipment. Everyday bread is no exception in bakery pastries and is therefore a subset of products manufactured by Baker.
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In many countries of radiation, the nuts of candy, chocolate, gum, pastelage and other configurations are mainly made of sugar. In some cases, chocolate sweets (confectionery made of chocolate) are considered as a separate category, such as diabetes -free versions.
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The words of candy (Canada and the United States), sweets (England, Ireland and others) and Loli (Australia and New Zealand) are common words for some of the famous types of sugar confectionery.
The pastry compresses the cooking handle performed by Patter’s (sweet chef) and reception (sugar worker).
Traditional pastry reaches time and reaches the medieval and modern age.
The oldest record of sweets still discovered by Oxford Ice Dictionary is used by Richard Jonas in 1540, which is made as “pastry sweets” as “Ambraine, Musk, Frankis, Gelia Maskita and NIR But it was written or abused, “thus in SSE” items made or sold by pastry. ” According to OED, SSE “Art and Business of a Conference” was first registered in 1743 and the initial use of the “pastry shop” in 1803.
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Some Indian pastry dessert with hundreds of types. In some parts of India they are called methane or sweets. Sugar and dessert have a long history in India: About 500 500 BC, the Indian people were developed to produce technology sugar crystals. In the local language, these crystals were called Khana (खण Yes), which is the source of the word candy.
Honey was used to wear fruits and flowers in China, anti -India, Egypt, Christian and anti -room to rescue them or produce sweet mattresses.
Bettu called CTTures BC, Farsi, followed by Greeks, Indian basements and “its bullets that produce honey without bees”. They approved and expanded sugar and sugarcane farming.
In the early history of the use of sugar in Europe, it was initially a car that played the most important role in diabetes. Medieval European doctors learned the use of content drugs from the Byzantine Arabs and Greeks. The Middle East was rare for Ramos and Forces, the sugar -stretched sugar in the Arabic language of Alphabet or Alpine. It is known as the alphabet in the gland or mostly as padia, pid, pnet or frying sugar. He was the leader of diabetes and the decline of modern cough. In 2011, Earl played two shells for two pounds of Padis.
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Jordan almonds. Sugar -coated nuts or spices are the onset of sweets in late glands in medieval glands for non -medical purposes.
Since non -pharmaceutical programs have been developed, the creator of comment or pastry was gradually created as a separate business. In the Middle Ages, the words in the Middle Ages, the composition of the fruit, the roots or flowers in the available parts, were gear terms for a variety of sweet mattresses that are preserved with sugar. Through the sixteenth group, there was a Comift, especially a seed, a bead or a small piece of spice that was closed on sugar or oval mass. The preparation of comments was the basic skills of the main pastry, which was commonly known as a coma manufacturer in the 16th and 17th tree glands. However, the purpose of their main drugs reflects the harmony by automakers and instructions on how to show them in the kitchen text as well as in the kitchen text. The early Latin name in the medieval Latin was a pastry store for a car and was such that both commercial activity was over and the word “pastry” began.
The late Ottoman Empire is reflected in the diverse cultural inflammatory recipes of the homeland, such as the European -style jelly -style jelly. In Europe, Ottoman sweets (especially “happiness” (the pleasure of Türkiye) became very stylish in the European and British community.
An important study of the Ottoman pastry, Conditori Des and Theats, was published in 1838 by Frederick Anger’s royal concept.
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The first confectionery in Manchester, the gland, was built by Elizabeth Refold, who worked in domestic services for six years.
The confectionery is praised by dessert. These are usually sugar, but it is possible to buy candy -free sugar such as pepper without sugar. Home cooking is the most common sweet sugar sugar that is chemically a discharge that contains glucose and fractures. Hydrolysis Sukos gives a combination called anchor sugar, which is sweet and is a common commercial injury. Finally, confectionery, especially advertising, is sweetened by numerous syrup obtained by starch hydrolysis. These sweet cars include a variety of corn syrup.
Bakery pastries contain sweet equipment, especially those provided for a sweet period. Bakery settings are in sweet foods where flour is offered as an important damage and collateral. Large cheeks include cakes, sweet pastries, donuts, pastries and cookies.
Its definition of “sweetness” against “bread” may vary according to cultures and rules. In Ireland, the definition of “basic food” from the “board” for tax purposes requires that the ratio of sugar or fat does not exceed 2 % of the flour weight, so some products sold as bread in the United States. As there is confectionery.
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The cake has a bread -like structure, and many cakes before, such as old stools (fruit cake) or old king cake, full of yeast bread. Different types of design and precision. The main handle includes butter cakes, turatus cakes and foam. Confused, some sweets that have a word cake, such as technical cakes, not technically, while others, like the Boston cream foot, are cakes despite getting something else.
The pastry is a large, varied bunch of cooked equipment that is united with flour -based flour and is used as a product base. This dough is not always sweet and sweets can be caused by sugar, fruit, chocolate, cream or other filling to the ready -made pastry. The pastry can be widely decorated, or can be simple flour.
Related skates and breads, such as banks, are baking powders like biscuits and can feel like a cup of cake in less traditional interpretations.
Cookies are small and sweet behavior cooked. They have started as small cakes and some traditional cookies have a soft and cake -like structure. Are no longer clear or hard.
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The ChOS ranking scheme, ice cream and chocolates can be treated individually or as part of the sugar pastry.
Sugar settings include sweet and sugar foods that usually eat breakfast. These include sugar candy, chocolate, candy and nuts, gum and sometimes ice cream. In some cases, chocolate sweets are considered as a separate bunch, such as sugar -free sugar.
In the United States, a chocolate -coated candy (such as snakers) is called a candy bar, in the UK more dessert than a dessert.
This ginger bread house has a decoration made of roof flour and ceiling and sugar and sugar candy ornamentation. Ranking is sometimes deceived because products can choose more than this group.
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The United Nations International Industrial Standard Organization All Economic Activities (Survey 4) Both Chocolate and Sugar Settings are classified as ISK 1073, including the preparation of chocolate and chocolate confectionery (Carameals, Ketchos, NOGS , Entertainment, white chocolate), gum, fruit, nuts, fruit protection and pastry and pastel.
In the European Union, the European Society’s (Nace) plan (Survey 2) is similar to the UN rating called statistical rank No. 10.82.
In the United States, the North American Industry Ranking System (NAICS 2012) divides sugar pastry into three types: all non -chocolate pastry production for national industry code 311340, chocolate production and pastry for 311351, and from Cochov Benz, And the production and manufacture of production of chocolate purchased for the National Industry Conference 311352.
When chocolate, which can be eaten as it is or can be used as damage in other means.
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Sugar pastries include candy, candy, candy bars, chocolates, cotton candy and other breakfast foods. Some categories and types of sugar confectionery include:
The shelf life is widely determined by the amount of water and storage conditions in the candy.
High sugar candy, such as steamed candy, can lead to years of shelf life if wearing dry changes. Instead of creating dangerous germs, reduced shape, color, texture and light taste of TDS Candy Candy. Due to the storage conditions, unbearable packaging can damage it.
If the candy has different amounts of water in different parts of the candy, the candy becomes worse (for example, the candy that combines the Marshmlo and the Nogot), or if stored in high humidity violins . (*)
