Handbook of confectionery ingredients

These are the long, thin pods of the orchid, dried before use. The seeds are edible, and the pods themselves are used to make vanilla.

Vanilla extract is an alcohol-based tincture with an alcohol content of up to 35%, infused with vanilla beans for two months. The tincture has a distinct aroma.

This is a maraschino cherry (a type of cherry) soaked in sugar syrup, a transparent-looking berry of scarlet color without a seed, when dyes are added it can become

It is a thick, dark brown, syrup-like liquid made from pomegranate fruit and used in baking bread.

Gelatin is the most important component of any jelly. It is widely used in the preparation of desserts, confectionery, and other dishes. If you

A hydrogenated mixture of white color with a crystalline structure, odorless, and a sweet taste. It is used to make glazes, and

There are different types of maples. There are sugar maples, mountain maples, and black maples.

Xylitol is a natural sugar substitute. It is extracted from the fibers of certain plants, as well as berries, mushrooms, birch bark, and corn husks.

Corn syrup is a product made from corn and sugar. It is used as a sweetener to enhance flavor and change texture.

Candy sugar is a sugar product consisting of large crystals. Although its name is unfamiliar to many, it is not all that rare.

In our cookbooks, we increasingly see references to cane sugar. And in American recipes, this sugar is also featured.

A recipe for a universal self-rising mix for baking English scones, American biscuits, and muffins.

A confectionery topping in the form of large sweet crumbs of German origin, used to decorate the top of desserts, buns, cookies, and pies.