• 3- Practical lesson: Confectionery Products

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Sugar is one of the most important food products. In addition to being consumed daily, it is widely used in confectionery and bakery production, as well as in the manufacture of alcoholic and non-alcoholic beverages. Sugar is high in calories (100 grams of sugar provides 405 kcal) and is easily and fully digestible by the human body. In Uzbekistan, sugar is mainly obtained from sugar beets, which contain 16–18% sucrose. In many hot climate regions, sugar is produced from sugarcane.

Granulated sugar consists of small white crystals with clearly defined edges. When evaluating its quality, attention is paid to the sucrose content, color, moisture level, and presence or absence of foreign impurities. Granulated sugar is not categorized into commercial grades.

Refined sugar is derived from granulated sugar. Depending on the method of production, it is classified into types such as:

• pressed refined sugar,
• molded sugar with properties of pressed sugar,
• quick-dissolving pressed sugar,
• molded refined sugar,
• children's sugar.

To prevent it from forming granules, up to 3% starch is added.

Sugar Production Process

Sugar Quality Standards, Storage Requirements�

The moisture content for various types of sugar is as follows:

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powdered sugar: 0.2%

Pressed sugar with molded sugar properties: 0.25%

Crushed molded sugar: 0.4%

At a water temperature of 20°C:

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A 10 mm-edged piece of molded sugar must dissolve within 8 minutes

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Crushed pressed sugar must dissolve within 6 minutes

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Pressed sugar with molded sugar properties – within 7 minutes

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Quick-dissolving sugar – within 1 minute

Granulated sugar and refined sugar are packed in first or second category flax-jute bags. Additionally, they can be packaged in paper or cardboard boxes, plywood, or wooden crates.

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Granulated sugar: net weight of 50 or 60 kg

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Crushed molded sugar and pressed sugar cubes: 40 kg

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Refined sugar: 50 kg, packed in clean, dry first or second category flax-jute sacks

Honey

In general, honey consists of easily digestible sugars—namely, glucose and fructose—which make up 65 to 80% of its composition. In addition, honey contains 15 to 25% water, organic acids (such as malic, tartaric, citric, lactic, and oxalic acids), small amounts of protein, vitamins, aromatic and coloring substances.

Honey is a high-calorie food that is fully digestible by the human body. It also has medicinal properties—it improves digestion, strengthens the nervous system, and enhances heart muscle function.

• Based on the method of extraction, honey is divided into two types:
• Comb honey
• Extracted honey (via centrifuge)
• Comb honey is rarely sold and is typically produced by amateur beekeepers. Selling comb honey is not economically beneficial because valuable raw material (wax) is lost. The main type of honey sold in markets is centrifuged honey, which is extracted from the honeycomb using a centrifuge.

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Natural honey should have a sweet taste, a pleasant aroma characteristic of its type, a thick and uniform consistency, and a color ranging from whitish to reddish or even liver-brown. It must be free from bitter or sour smells and tastes, signs of fermentation, and impurities such as bees, larva, moths, wax particles, or other foreign substances.

Adulteration of honey by mixing it with sugar, starch, molasses, flour, or plant sap-based syrups is strictly prohibited. When dissolved in water, honey should not become cloudy or form sediment

Honey is packaged in:

• Wooden barrels made of linden, with a capacity of 32 or 48 kg
• Glass jars of 250, 500, and 1000 grams
• Milk flasks, cans, tin containers, and white-coated metal jars

It is recommended to store honey in dry, cool, well-ventilated rooms, at temperatures of 5–10°C and relative humidity not exceeding 60–70%.

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