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Confection
All Containers›Shop by use case›Confection›Making candy, and the crystals you are trying to controlShop all confection →
Confection

Making candy, and the crystals you are trying to control

By Dwight Davis, Founder

Updated

On this page9
Everywhere else in this library crystallization is a defect to prevent. Here it is the product. Sugar work is controlling how sucrose crystallizes and chocolate is controlling how cocoa butter does, and both fail visibly when you get it wrong.

Getting started

Before the first batch.
Is this for you at allWhat it costs to startTurning a batch into a productWhat your state allows

Sugar work

Controlling how sucrose crystallizes.
Crystals are the productSugar stages, and why temperature is concentrationWater activity, and why candy keepsGummies, which are not a crystal product at all

Chocolate

Percentages in the name, and tempering.
The percentages in the nameTempering, and the crystal forms of cocoa butterBuying couverture, and what to ask forFillings, and where the shelf life goes

What goes wrong

Named failures, with the cause for each.
It went grainyIt bloomedIt went sticky or softIt is the wrong textureIt scorched

Jars and wrapping

Where the container decision lives.
Jars, boxes and what we actually stockClosures, and keeping the air outSizes, and the gift that is mostly package

Selling it

Names, labels and shelf life.
Naming it, and the four names that carry numbersLabels and allergensDating it honestlyWho inspects youWhat to charge

Growing the operation

What breaks first.
What breaks firstConsistency at volume

Tools and directories

Things to use rather than read.
The batch log, and the fields that matterThe temper test, before you commit a batch

Beyond candy

The obvious second products.
Sauces, spreads and the jarred end of the craftNut confections, and the allergen line they draw
Written from 21 CFR 163 for the chocolate standards and from the published physical chemistry of sugar. Every page names its source.