Confectionery

All confectionery products can be divided into sugary and floury. Sugary products include sweets, marmalade, caramel, chocolate, oriental sweets and pastilles. To flour products include cakes, pastries, cookies, muffins and various gingerbread.

Candy. In our country candies are produced most of all in caramel. The composition of sweets is determined depending on the filling. Sweets consist of 76-83% of sugar or sucrose and about 10% of starch. That is, in candies there is a high proportion of easily digestible carbohydrates. In sweets, there are almost no vitamins, minerals, proteins and fats. Chocolate sweets contain carbohydrates somewhat less, - only about 50% of sucrose and 5% of starch. In chocolate sweets is satisfied a lot of fat 20-40%, a little B vitamins, 200-400 mg of potassium and protein about 3-7%.

Chocolate. Very high-calorie products include tiled chocolate. At its low humidity( up to 1%), tiled chocolate is not subject to microbiological damage and therefore can be stored for a very long time. In hikes and long expeditions tiled chocolate is very convenient. In chocolate contains up to 0,6% of theobromine - alkaloid, which has an exciting effect on the nervous system. Also in chocolate contains 4% of oxalic acid, which is contraindicated in kidney stones kidney and metabolic diseases. Because of all of the above, you can saddle the conclusion that it is not recommended to get carried away with chocolate and chocolate sweets. Flour confectionery. The content of starch in biscuits is 40-60%, carbohydrates or sucrose is 15-30%, fats contain 5-10% and protein 5-10%.The cookie contains a certain amount of trace elements, such as iron, potassium and fluorovitamins of group B. These microelements are contained in the biscuit because it mainly consists of flour. Cakes, cakes and cookies have gained popularity among the population due to their taste. But we should not forget about the high content of easily digestible carbohydrates in flour confectionery products( there are about 40-80% of them), as well as fats, which are found in flour confectionery products of about 10-30% and mineral substances. Caloric content of cakes and pastries per 100 g of product is 350-500 kcal.

Materials used:
Shilov VN, Mits'yo VP"Healthy food"