Baking is a method of preparing food that uses dry heat, typically in an oven , but can also be done in hot ashes , or on hot stones . The most common baked item is bread , but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit .
63-547: Butterscotch is a type of confection whose primary ingredients are brown sugar and butter . Some recipes include corn syrup , cream, vanilla , and salt. The earliest known recipes, in mid-19th century Yorkshire , used treacle (molasses) in place of, or in addition to, sugar. Butterscotch is similar to toffee , but the sugar is boiled to the soft crack stage, not hard crack . Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of
126-437: A bakery , which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues. Meat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf , smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter . Some foods are surrounded with moisture during baking by placing
189-418: A dessert . For example, although a baked custard can be made using starch (in the form of flour , cornflour , arrowroot , or potato flour ), the flavor of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as crème caramel , are among the items that need protection from an oven's direct heat, and the bain-marie method serves this purpose. The cooking container
252-444: A wedding cake , birthday cake , or Halloween . The chocolate company Cadbury (under the guidance of Richard Cadbury ) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for Valentine's Day in 1868. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties
315-607: A "staple food" for tax purposes requires that the sugar or fat content be no more than 2% of the weight of the flour, so some products sold as bread in the US would be treated as confectionery there. Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake , were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes , tortes , and foam cakes . Confusingly, some confections that have
378-550: A common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker . All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. In addition to bread, baking is used to prepare cakes , pastries , pies , tarts , quiches , cookies , scones , crackers , pretzels , and more. These popular items are known collectively as "baked goods," and are often sold at
441-530: A high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. This can cause amorphous candies to lose their intended texture. Both bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as Christmas , Easter ,
504-508: A must for dry ingredients. Eleven events occur concurrently during baking, some of which (such as starch gelatinization) would not occur at room temperature. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the Maillard reaction . Maillard browning occurs when "sugars break down in
567-516: A reputation for being a culinary achievement. Similarly, a good baking technique (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time. Baking can also be used to prepare other foods such as pizzas , baked potatoes , baked apples, baked beans , some casseroles and pasta dishes such as lasagne . The earliest known form of baking occurred when humans took wild grass grains, soaked them in water, and mashed
630-1046: A respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (cakes made with flour and honey, often sacrificed to gods ), placenta (groats and cress), spira (modern day flour pretzels), scibilata ( tortes ), savillum (sweet cake), and globus apherica ( fritters ). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' guild
693-434: A result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world. Every family used to prepare the bread for its own consumption, the trade of baking, not having yet taken shape. Mrs Beeton (1861) Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In
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#1732776890820756-444: A small amount of liquid (such as water or broth ) in the bottom of a closed pan, and letting it steam up around the food. Roasting is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to dry heat ; for instance, one bakes chicken parts but roasts the whole bird. One can bake pork or lamb chops but roasts the whole loin or leg. There are many exceptions to this rule of
819-465: A soft, cake-like texture. Others are crisp or hard. Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food . This includes sugar candies , chocolates , candied fruits and nuts, chewing gum , and sometimes ice cream . In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Different dialects of English use regional terms for sugar confections: In
882-485: Is table sugar , which is chemically a disaccharide containing both glucose and fructose . Hydrolysis of sucrose gives a mixture called invert sugar , which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch . These sweeteners include all types of corn syrup . Bakers' confectionery includes sweet baked goods, especially those that are served for
945-592: Is a subset of products produced by a baker . Sugar confectionery includes candies (also called sweets , short for sweetmeats , 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. The words candy (Canada and US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of
1008-541: Is given to their quality at formal events. They are also one of the main components of a tea party , including at nursery teas and high teas, a tradition which started in Victorian Britain, reportedly when Anna Russell, Duchess of Bedford "grew tired of the sinking feeling which afflicted her every afternoon round 4 o'clock ... In 1840, she plucked up courage and asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had formed
1071-419: Is half-submerged in water in another, larger one so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflé requires that the baking process be carefully controlled. The oven temperature must be absolutely even and the oven space must not be shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food
1134-485: Is in production. Champion and Reeves make luxury traditional butterscotch in Shropshire , with British butter and British double cream, wrapped in individual foil wrappers. Tastykake makes a cake known as a Krimpet . Butterscotch is a popular flavour that is offered. Butterscotch sauce is made of brown sugar cooked to 240 °F (116 °C) mixed with butter and cream. Confectionery Confectionery
1197-597: Is not involved, such as in butterscotch pudding (a type of custard ). Food historians have several theories regarding the name and origin of this confectionery, but none is conclusive. One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening. The "scotch" part of its name possibly was derived from the word " scorch ". In 1855, F. K. Robinson's Glossary of Yorkshire Words explained Butterscotch as "a treacle ball with an amalgamation of butter in it". Early mentions of butterscotch associate
1260-609: Is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs . Generally, confections are low in micronutrients and protein but high in calories . They may be fat-free foods , although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered empty calories and ultra-processed foods . Specially formulated chocolate has been manufactured in
1323-450: Is similar to recrystallization and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer. Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children's nursery rhyme Pat-a-cake, pat-a-cake, baker's man takes baking as its subject. Baked goods are normally served at all kinds of parties and special attention
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#17327768908201386-527: Is still made today), Henry Hall, and Booth's via agents elsewhere in Yorkshire. Parkinson's started to use and advertise the Doncaster Church as their trademark. It was advertised as "Royal Doncaster Butterscotch", or "The Queen's Sweetmeat", and said to be "the best emollient for the chest in the winter season". Parkinson's Butterscotch was by appointment to the royal household and was presented to
1449-498: Is the art of making confections , or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections . Bakers' confectionery, also called flour confections , includes principally sweet pastries, cakes, and similar baked goods . Baker's confectionery excludes everyday breads , and thus
1512-592: The Middle Ages and into the modern era. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage " Ambre , muske , frankencense , gallia muscata and confection nere ", thus in the sense of "things made or sold by a confectioner". Also according to the OED,
1575-802: The Princess Elizabeth , then the Duchess of Edinburgh, in 1948 and to Anne, Princess Royal in 2007. In the late 19th and early 20th centuries, the British sweet became popular in the U.S. Butterscotch is often used as a flavour for items such as dessert sauce , pudding, and biscuits ( cookies ). To that end, it can be bought in "butterscotch chips" made with hydrogenated (solid) fats to be similar for baking use to chocolate chips . Also, individually wrapped, translucent yellow hard candies (butterscotch disks) are made with an artificial butterscotch flavour. In addition, butterscotch-flavoured liqueur
1638-474: The dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked . Major categories include cakes , sweet pastries , doughnuts , scones , and cookies . In the Middle East and Asia, flour-based confections predominate. The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws. In Ireland, the definition of "bread" as
1701-511: The 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner , who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary
1764-475: The 19th century, alternative leavening agents became more common, such as baking soda . Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt , among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as
1827-616: The 6th and 4th centuries BCE, the Persians , followed by the Greeks , made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture. Sugarcane is indigenous to tropical Indian subcontinent and Southeast Asia . In the early history of sugar usage in Europe, it was initially the apothecary who had
1890-669: The Church of the Holy Cross, from which these sweet pastries take the name. For Jews, matzo is a baked product of considerable religious and ritual significance. Baked matzah bread can be ground up and used in other dishes, such as gefilte fish , and baked again. For Christians, bread has to be baked to be used as an essential component of the sacrament of the Eucharist . In the Eastern Christian tradition, baked bread in
1953-1250: The European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the North American Industry Classification System (NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate. Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520. Sugar confectionery items include candies, lollipops , candy bars , chocolate , cotton candy , and other sweet items of snack food . Some of
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2016-664: The US, a chocolate-coated candy bar (e.g. Snickers ) would be called a candy bar , in Britain more likely a chocolate bar than unspecifically a sweet . The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate ), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In
2079-520: The US. There is no specific maximum in the EU. Candy colorants, particularly yellow colorants such as E102 Tartrazine , E104 Quinoline Yellow WS and E110 Sunset Yellow FCF , have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out
2142-508: The United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans." Some makers of snacks such as potato chips or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of deep frying in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where
2205-441: The amount of fat that is contained in the food item. Higher levels of fat such as margarine , butter , lard, or vegetable shortening will cause an item to spread out during the baking process. With the passage of time, breads harden and become stale . This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process
2268-485: The baking process is done with larger amounts in large, open furnaces. The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using food additives as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding
2331-486: The beef is encased in pastry before baking; pâté en croûte , where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud . The en croûte method also allows meat to be baked by burying it in the embers of a fire—a favorite method of cooking venison . Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from
2394-406: The categories and types of sugar confectionery include the following: Shelf life is largely determined by the amount of water present in the candy and the storage conditions. High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than
2457-493: The confection with Doncaster in Yorkshire. An 1848 issue of the Liverpool Mercury gave a recipe for "Doncaster butterscotch" as "one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together" (500 g each of butter and sugar and 125 g treacle). By 1851, Doncaster butterscotch was sold commercially by rival confectioners S. Parkinson & Sons (the original Parkinson recipe
2520-535: The day they are to be served, to make sure they are as fresh as possible." Baking needs an enclosed space for heating – typically in an oven . Formerly, primitive clay ovens were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a peel , a long handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements: one for baking, using convection and thermal conduction to heat
2583-405: The effect of baking while reducing the amount of fat needed. Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the gram is used, as exact measurements provide the best results, but some bakers rely on measuring cups and measuring spoons . Digital kitchen scales are also popular in baking where precise measurements are
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2646-419: The finished confection. Pastries can be elaborately decorated, or they can be plain dough. Doughnuts may be fried or baked. Scones and related sweet quick breads , such as bannock , are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake . Cookies are small, sweet baked treats. They originated as small cakes, and some traditional cookies have
2709-584: The food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the Dutch oven . "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, doufeu (French: "gentle fire") or feu de compagne (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven." Asian cultures have adopted steam baskets to produce
2772-537: The form of birds is given to children to carry to the fields in a spring ceremony that celebrates the Forty Martyrs of Sebaste . Jesus defines himself as the “bread of life” (John 6:35). Divine “Grace” is called “bread of the strong” and preaching, religious teaching, the “bread of the word of God”. In Roman Catholicism , the piece of blessed wax encased in a reliquary is the “sacred bread”. In Hebrew, Bethlehem means "the house of bread", and Christians see in
2835-427: The growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. This process is due to the effects of water activity , which results in the transfer of unwanted water from
2898-537: The habit she found she could not break it, so spread it among her friends instead. As the century progressed, afternoon tea became increasingly elaborate." The Benedictine Sisters of the Benedictine Monastery of Caltanissetta baked a pastry called Crocetta of Caltanissetta (Cross of Caltanissetta). They used to be prepared for the Holy Crucifix festivity . The monastery was situated next to
2961-504: The heat while it is baking is to cook it en papillote (French for "in parchment"). In this method, the food is covered by baking paper (or aluminum foil ) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savory or sweet dishes. In combination with dairy products especially cheese , they are often prepared as
3024-519: The invention of enclosed ovens. The book Bread for the Wilderness states that "Ovens and worktables have been discovered in archaeological digs from Turkey ( Hacilar ) to Palestine ( Jericho (Tell es-Sultan) ) and date back to 5600 BC." Baking flourished during the Roman Empire . Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became
3087-455: The label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at The Ritz London Hotel "are not baked until early afternoon on
3150-781: The mixture into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, as humans mastered fire, they roasted the paste on hot embers, making bread-making more convenient as it could be done whenever fire was created. According to Britannica , the Ancient Egyptians invented the first ovens. They also baked bread using yeast, which they had previously been using to brew beer. By 2600 BCE, they were making bread in ways similar in principle to those of today. The book Culinary Creation states that bread baking began in Ancient Greece around 600 BC, leading to
3213-596: The most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd . These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were
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#17327768908203276-465: The most popular varieties of sugar confectionery . The occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker). The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through
3339-431: The past for military use as a high-density food energy source. Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy , are defined in US law as foods of minimal nutritional value . Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead , have been restricted to 1 ppm in
3402-494: The precursors of barley sugar and modern cough drops . In 1390, the Earl of Derby paid "two shillings for two pounds of penydes. " As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By
3465-574: The presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread." The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to
3528-506: The sense of "the art and business of a confectioner" is first recorded in 1743, and the earliest use in the sense of a "confectioner's shop" dates to 1803. Before sugar was readily available in the ancient western world, confectionery was based on honey . Honey was used in Ancient China , Ancient India , Ancient Egypt , Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats. Between
3591-405: The town's best-known exports. They became famous in 1851 after Queen Victoria was presented with a tin when she visited the town. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes ). The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch
3654-432: The two terms. Baking and roasting otherwise involve the same range of cooking times and temperatures. Another form of baking is the method known as en croûte (French for "in crust", referring to a pastry crust), which protects the food from direct heat and seals the natural juices inside. Meat, poultry , game , fish or vegetables can be prepared by baking en croûte . Well-known examples include Beef Wellington , where
3717-423: The use of these colorants, especially for products marketed to children. Baking Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially bread, are
3780-440: The word cake in their names, such as cheesecake , are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to
3843-639: Was confectionarius , and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. In the cuisine of the Late Ottoman Empire diverse cosmopolitan cultural influences were reflected in published recipes such as European-style molded jellies flavored with cordials. In Europe, Ottoman confections (especially "lumps of delight" ( Turkish delight ) became very fashionable among European and British high society. An important study of Ottoman confectionery called Conditorei des Orients
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#17327768908203906-728: Was established in 168 BC in Rome . Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia. By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little possibility of false measures, adulterated food or shoddy manufactures." There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread. Beginning in
3969-480: Was published by the royal confectioner Friedrich Unger in 1838. The first confectionery in Manchester, England was opened by Elizabeth Raffald who had worked six years in domestic service as a housekeeper. Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints . The most common sweetener for home cooking
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