Confectionery

This Krokan is a traditional Scandinavian baker's confection.

Confectionery is the art^[1] of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult.^[2] In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker).^[3]

Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker.

Sugar confectionery includes candies (also called sweets, short for sweetmeats,^[4] in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections.^[5] The words candy (Canada & US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of the most popular varieties of sugar confectionery.

The confectionery industry also includes specialized training schools and extensive historical records.^[6] Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages and into the modern era.

^ "confectionery". Merriam-Webster.com Dictionary. Retrieved 2 March 2021.
^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 213. ISBN 9780199677337.
^ International Food Information Service, ed. (2009). Dictionary of Food Science and Technology (2nd ed.). Chichester, U.K.: Wiley–Blackwell. p. 106. ISBN 9781405187404.
^ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 171. ISBN 978-0-19-931339-6.
^ Edwards, W.P. (2000). The Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry. p. 1. ISBN 9780854045938.
^ "The Art of Confectionery" Archived 18 November 2017 at the Wayback Machine. Historic Food.

[1] "confectionery". Merriam-Webster.com Dictionary. Retrieved 2 March 2021.

[2] Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 213. ISBN 9780199677337.

[3] International Food Information Service, ed. (2009). Dictionary of Food Science and Technology (2nd ed.). Chichester, U.K.: Wiley–Blackwell. p. 106. ISBN 9781405187404.

[4] Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 171. ISBN 978-0-19-931339-6.

[5] Edwards, W.P. (2000). The Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry. p. 1. ISBN 9780854045938.

[The_Art_of_Confectionery-6] "The Art of Confectionery" Archived 18 November 2017 at the Wayback Machine. Historic Food.

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