"the sweet history of confectionery". History of the development of technology and equipment for the production of flour confectionery products. In which ancient state did the first confectioners appear?

Confectionery It is customary to call food products whose main distinguishing property is sweet taste. In other words, confectionery products are sweets specially made by humans. The term “ sweets” has a broader meaning and, in addition to confectionery products, also covers natural food products with a sweet taste, the main one of which is honey. Exactly honey takes first place in the history of the consumption of sweets by the peoples of Europe and Ancient Rus'. Associated with honey the beginning of the history of making sweets (confectionery), since Europeans became acquainted with sugar only during the campaign of Alexander the Great in Ancient India (IV century BC). The soldiers of Alexander the Great were very surprised by a white solid product unknown to them, which had a pleasant sweet taste. The ancient Indians received this product from reed, which was specially grown for this purpose. Scientists claim that reed was brought to India from the island of New Guinea back in the Neolithic period, i.e. more than 5 thousand years BC. The ancient Indians introduced it into the culture of agriculture and over time (in the 4th century BC) they learned to obtain crystalline sugar from cane juice. In Sanskrit it was called “ sarkara" or " sakkara" From this the word familiar to us was born “ sugar" Initially, people who became acquainted with cane sugar most often called it honey out of habit: the Romans - “ cane honey”, Chinese - “ stone honey" The Egyptians were an exception - they called cane sugar “ Indian salt”.

Cane sugar in Rus' appeared as part of other overseas goods in the 13th century (mention of it dates back to 1273). For a long time, sugar was a luxury and was consumed as an independent sweetness. The main confectionery product of Ancient Rus' was honey gingerbread. . At one time, gingerbread became such a part of Russian life that it became not only a delicacy, but also an obligatory participant in rites and rituals. It can be assumed that gingerbread was a symbol of a pleasant, “sweet” life. Gingerbread cookies were given on various special occasions as a sign of respect and love. At the same time, the degree of respect and love was often identified with the size of the gingerbread. Some gingerbread gifts were so large that two sleighs were required to deliver them. If other gifts were presented, they were placed on the gingerbread. This is where the expression “ put on gingerbread”, which means “ give gifts" For the wedding, a special gingerbread was baked, which was cut into pieces and distributed to the guests at the end of the wedding feast. This meant that it was time for the guests to go home, which is why this gingerbread was nicknamed “ overclocking" In the XVII- 19th centuries Gingerbread making has become a significant branch of folk (handicraft) craft. Only in the 19th century did the production of gingerbread begin to lose ground due to the emergence of new types of flour confectionery products from Western European countries. Thus, the influx of French emigrants to Russia, fleeing the French Revolution, led to the appearance of the now familiar cakes “ eclair”, which translated from French means “glimpse”, “lightning”, “ meringue” - “kiss”, “ bush" - "ball". At the same time, Russia arose and began to actively develop its own production of sugar from beets . The first beet sugar factory was launched in Russia in 1802 (in the Tula region). The emergence of our own, cheaper sugar also intensified the development of its processing industry - the production of confectionery products, both flour (cakes, pastries, cookies, waffles, etc.) and sugar (caramel, sweets, etc.).

The predecessors of sugar confectionery in Rus' can be considered fruits and berries candied in honey. , which were called “dry” or “Kyiv” jam. The more familiar name for these sweets is “ candied fruit”came from the German language and became established in the Russian language in the 17th century. Following the candied fruits, small spherical sugar products appeared, called “ dragee”, which means “delicacy” in French. From French the word “ caramel” (French name for sugar cane). And here is the word “ marmalade” has Portuguese roots, although it also came to us from France. The word “ chocolate” originally from Ancient Mexico. The name of this beloved confection comes from the Aztec name for a drink based on the seeds of the cocoa tree. The drink was hot (due to the pepper it contained), bitter in taste and was called “ Chocolatl”, which translated from Aztec means “ bitter water" We were the first to discover this drink spanish conquistadors, who captured the ancient capital of Mexico, the city of Tenochtitlan, in 1519. They did not like the spicy, bitter “chocolatl”. But I liked its royal version, made from roasted cocoa seeds, ground with young corn grains, with the addition of honey and vanilla. The royal version of “chocolatl” delighted the Spaniards not only with its taste, but also with its tonic effect. The recipe for the royal “chocolatl”, as well as cocoa seeds, named by the Spaniards by their appearance “ beans”, the leader of the conquerors, Cortes, presented it as a gift to the King of Spain. Cocoa beans and the recipe for the drink eventually (in the 17th century) came to France and England. Moreover, chocolate remained the only drink until the 19th century. Technology for the production of slab chocolate (“ chewing chocolate") was developed and improved in the 19th century through the efforts of the Swiss, Dutch, English and Swedes.

But let’s return to our acquaintance with the history of confectionery production in Russia. Since the 19th century, confectionery production has been actively transforming from artisanal and artisanal confectionery production into industrial and factory production. This, as already noted, was facilitated by the emergence in Russia of its own industrial production of sugar from beets. The discovery of a method by the representative of the Russian Academy of Sciences, Kirchhoff, also played a certain positive role. obtaining starch syrup . In 1840, a confectionery factory of the trading house appeared in Russia. Ivanov N.D. and sons" In 1843, a confectionery factory was opened by the Abrikosov family, talented Russian confectioners. The founder of the Abrikosov dynasty, Stepan Nikolaev, became interested in the confectionery craft while still a serf. After the death of his master, he came to Moscow in 1804, where, together with his sons, he organized a handicraft business for making jam and sweets. The apricot, apple and rowan marshmallows he made were especially famous, for the excellent quality of which Nikolai Stepanov received the nickname “Apricot”. Subsequently, this nickname became the basis of the family's official surname. Factory of the Factory and Trade Partnership “ A.I. Abrikosov and sons“we know today under the name “ Confectionery concern Babaevsky" The given examples of successful domestic entrepreneurship in the confectionery industry of those times are, however, the exception rather than the rule. Most of the confectionery factories in Russia in the second half of the 19th and early 20th centuries were built and owned by foreigners. Thus, the first places in the production of confectionery products in those days belonged to the factory “ Einem, steam factory of chocolate, sweets and tea products” (now a confectionery factory “ Red October") and factory " Sioux and Co.” (now factory “ Bolshevik"). The total production of confectionery products in Russia by 1914 reached 109 thousand tons.

After the October Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry declined. Its restoration and renovation began in 1922. Ten years later, in 1932, it was created All-Union Scientific Research Institute of the Confectionery Industry. Its employees began actively studying the processes underlying the technology of various types of confectionery products, as well as developing mechanized and automated methods for their implementation. As a result of the restoration and renewal of the confectionery industry, the production of confectionery products in the pre-war 1940 reached 790 thousand tons. During the Great Patriotic War a significant part of the confectionery enterprises was destroyed. Their restoration and renewal were again required. The production of confectionery products in the post-war years gradually reached pre-war levels and eventually surpassed them. Thus, in 1960, the volume of products produced by the confectionery industry was already 1.75 million tons, and in 1985 - 4.3 million tons. The transition to market relations that began after 1985 led to a weakening of the position of the domestic confectionery industry and an increase in the share of imported confectionery products. A decline in production followed: for example, in 1998, the production of confectionery products decreased by half compared to 1990. At the end of the 90s of the last century, the situation began to change for the better - there was some growth in the production of confectionery products, and the share of imported products decreased. The domestic confectionery industry is again faced with the task of revival and renewal, which will have to be solved by both current and future generations of engineers.

The history of flour confectionery products, like sugar confectionery products, goes back to ancient times.

The main confectionery product of Ancient Rus' was honey gingerbread. The first gingerbread cookies in Rus' were called “honey bread” and appeared around the 9th century in Kievan Rus, they were a mixture of rye flour with honey and berry juice, and the honey in them made up almost half of all other ingredients. Later, forest herbs and roots began to be added to “honey bread”, and in the 12th - 13th centuries, when exotic spices brought from India and the Middle East began to appear in Rus', gingerbread received its name and almost finally took shape into the delicacy that we know . Russian gingerbread was an invariable accessory of all social strata - from the royal table to the poor peasant hut. It also existed among landowners, bureaucrats, and merchants. The flavor diversity of Russian gingerbread depended on the dough, and, of course, on spices and additives, called “dry spirits” in the old days, among which the most popular were black pepper, Italian dill, orange peel (bitter orange), lemon, mint, vanilla, ginger , anise, cumin, nutmeg, cloves.

In Russia there were three types of gingerbread, which got their name from the technology of their production. These are molded gingerbread (they were made from dough, just like toys are made from clay), printed gingerbread (they were made using a gingerbread board, or “gingerbread”, in the form of a relief imprint on the dough) and silhouette (cut or carved) gingerbread (for their production used either a cardboard template or a stamp made from a tin strip, with the help of which the silhouette of the future gingerbread was cut out of the rolled out dough).

In the 17th - 19th centuries, gingerbread making was a widespread folk craft. Each locality baked its own gingerbread according to traditional recipes, and the secrets of making were passed down from generation to generation.

The craftsmen who made gingerbread were called gingerbread makers. Gingerbread cookies were made for the poor and the rich, for gifts and name days. They were presented to relatives and lovers, baked for complex wedding rites, festive meals, distribution to the poor, and funeral services. They were even credited with medicinal properties, and then the gingerbread cookies intended for the sick were prepared and decorated with special care, and letters corresponding to the initials of the guardian angel were cut out on the reverse side. Small gingerbread cookies were also used for games. The winner in the competition was not only the one whose gingerbread flew the farthest, but also the one whose remained unharmed when it fell to the ground.

The wide variety of rituals of Russian life corresponded to the variety of gingerbread products. On the occasion of major celebrations, special gingerbread cookies were baked, which were called “tray” or “zazdravny”. They not only amazed with their size (from 50 cm to 1 m or more) and weight (from 5 to 15 pounds, and in some cases up to 1 pound), but also stood out for their particular sophistication and complexity of design, as well as the high style of dedicatory inscriptions , as, for example, “Og of all my conscience I give to your mercy” or “Rejoice, double-headed Russian Eagle, for you are now glorious throughout the world.” A double-headed eagle, tented towers, figures of lions, unicorns, sturgeons, Sirin birds - these are the most popular subjects of “tray” gingerbread cookies. Considering the weight and size of the “custom-made” gingerbread, they were delivered on horseback with extreme care, since carrying such a gingerbread without breaking it along the way was not an easy task.

No less interesting is the history of the origin of crackers. Crackers as a new type of cookie appeared in North America around the middle of the 18th century (1792). Baker John Person (Massachusetts) created crispy bread from flour and water. They were called “biscuits” or “sea biscuits”. But the real cracker was born in 1801, when another baker, Joseph Bent, baked a batch of cookies in the oven. The sounds that burnt cookies made gave it its name. The name “cracker” is derived from the English onomatopoeic verb “to crack” - “to crack”

"crackle" For the army and travelers, dry cookies turned out to be indispensable: they were convenient for

transportation and storage, had lower humidity than flour. Sailors especially loved crackers, consuming them with fish soup. In the first crackers, holes were made by hand, using knives, forks and special “hole punches” made of cast iron. In the USA, there was even an opinion that a “correct” cracker should have exactly 13 holes, which corresponded to the number of the first states to join the state. But this fact could not be proven, so it would be more correct to say that the number of holes and their location on the cracker depend only on the size of the cookie.

An incredibly popular confectionery product with various fillings is called a cupcake. The history of the cupcake goes back to the time of its existence Ancient Rome, during the development of which it was customary to mix pomegranate, nuts, raisins and many other ingredients in barley puree.

The cupcake got its name in the Middle Ages due to the combination of the Old French "Frui" - fruit and the English "Kechel" - cake. Today modern English language has an analogue word “Cakes”, which means “cakes”. According to the modern recipe for making a cake, it is usually baked from yeast or biscuit dough. The most common fillings are any nuts, dried fruits, jams, preserves, fresh fruits and even vegetables.

Historians say that this type of dessert became especially widespread in the 16th century. Experts associate this phenomenon with the advent of granulated sugar, which was supplied from the American colonies and contributed to the long-term preservation of fruits. Thanks to this, cupcakes became a favorite dessert in many European countries, so the traditional ingredients for this dish soon appeared. Over the centuries, the cake recipe has changed to accommodate muffins, galleries, sponges, etc. In general, it is believed that the best size for a cupcake is a small round product, designed for one cup of hot tea or aromatic coffee.

The waffle story began so long ago that no one can remember or name the exact date and place of this grandiose birth of a delicious confectionery product. The real waffle boom began from the day when a real waffle iron was born, which was invented by an American named Cornelius Swarghout, a resident of New York state.

Back in 1869, on August 24, this man presented to the public his creation - a frying pan for baking waffles. It consisted of two parts that were connected to each other. They had to be heated on coal and turned over. This date marked the beginning of the waffle era. And now Americans have a real holiday on their calendar - Waffle Day.

It is assumed that waffles were still baked by residents Ancient Greece, as well as the Germans. Some sources point to the origin of waffles in the 13th century. And in XV - 16th centuries Only people of noble origin could afford waffles. This delicacy was considered very expensive, and its recipe was not disclosed.

As for America, even before the invention of the waffle iron, waffles appeared there in the 17th century, when the Dutch moved to this country en masse.

The word “waffle” comes from the German “Waffel”, which means “cell” or “honeycomb”. Indeed, waffles, especially those cooked in a waffle iron, resemble a honeycomb in their structure.

The word "waffles" was originally written "wafles" using one letter f. Then the popularity of this confectionery product grew, and it was time for the waffle recipe to appear in the first cookbook. In 1735, on the pages of culinary publications one could read the English word, as it has survived to this day, “waffles”. Since then, English waffles have been written this way.

How is Waffle Day celebrated in America?

Let's return to the waffle holiday, which Americans celebrate every year. On August 24, everyone who considers themselves a fan of waffles goes to restaurants that serve this delicacy. Restaurants offer waffles with various syrups and fillings. The most common syrup is maple.

Those who want to enjoy waffles to the fullest, and even treat loved ones, bake waffles at home using electric waffle irons. Here the imagination of gourmets is already unlimited. You can use this confectionery product with any filling. Americans enjoy waffles throughout the day of celebration.

Today waffles are a traditional delicacy of many nations. They are produced in huge quantities every day. Waffles are especially revered in Holland. There they are called “Stroopwafel”, or stroopwafels, translated as “syrup waffles”. They are prepared from two thin layers of dough, which are baked together with a caramel filling.

In the 18th century, “Baba Au Rhum” appeared, which we owe to the famous French chef Brillat-Savarin. He came up with a special rum syrup with which he soaked the “baba”, and called his treat Baba Au Savarin. The dessert gained great popularity in France, but the name that we still know today stuck - “Baba”.

The inventor of this dessert is considered to be the Polish king Stanislav I Leszczynski (1677-1766), the great-grandfather of the French kings Louis XVI and Louis XVII.

Due to the difficult political situation of that time, Stanislav experienced a lot of bitterness and sadness. To fight them, he needed to eat something sweet every day. The pastry chefs of Lorraine racked their brains every day to find something new to prepare. But they still didn’t have enough imagination, and so often he was served the then popular “Kugelhupf” - a sweet dish typical of that area, made from wheat flour, butter, sugar, eggs and raisins. Yeast was also added to the mixture to make the dough soft and spongy. Stanislav could not stand “Kugelhupf” for long. Not that it was tasteless, but, in the king’s opinion, “stupid, devoid of individuality. And also dry. So dry that it clung to the sky.”

The history of the origin of cakes began about two thousand years ago. The exact date is unknown, because the question remains unresolved what ingredients are included in the real cake. Some of the earliest cakes were a combination of flour, honey, nuts, eggs, milk and other ingredients. Only after they were baked were fruits added. Flour is the main ingredient that makes cake baking possible. The Greeks were the first to come up with this idea. Archaeologists have found simple cakes in Neolithic villages that were made from crushed grains. They were first moistened and then boiled. Since the 1900s, cake recipes have become much more complex. A large number of types of flour and ways of processing it, methods of kneading dough - all this has made cakes what they are today.

For some time, the words “bread” and “cake” in Europe were close in meaning and easily replaced each other. To make the dough rise, it was kneaded with yeast, as now. Then, for the same purpose, they began to use eggs as an initial starter. Early cake pans were simply a round pan without a bottom. The bottom at that time was wax paper. Later, the pots had the same round shape, but with a bottom. That's how the baking pan was born. The next big improvement in bidding recipes was the invention of baking soda and baking powder.

Although today it is impossible to say with certainty where and who invented the cake, some culinary historians are inclined to conclude that the first prototype of the cake originated in Italy. Linguists believe that the word “bargaining” itself, translated from Italian, means something ornate and intricate, and associate it with numerous cake decorations made from a scattering of various colors, inscriptions and ornaments.

Whatever the opinion about the origin of the first cakes, one cannot but agree with the statement that France is the trendsetter in the world of dessert. It was there, in small coffee shops and cafes, that one day the cake conquered the whole world. It was French culinary specialists and confectioners who for many centuries dictated the trends in serving and decorating this sweet masterpiece. It is not surprising that in this country of love and romance the most famous names of desserts appeared, which still caress our ears: meringue, cream, caramel, jelly and sponge cake.

However, regardless of who invented the cake, each country has developed its own traditions and recipes for baking this dish.

Cakes are prepared according to special occasions, while each of them differs in form and content. Many curiosities and interesting facts are associated with cakes. Some of them were even recorded and included in the Guinness Book of Records.

In Russia, the concept of bargaining did not exist for a long time, but there were wedding loaves - the most festive and elegant pies. Such loaves were called “bride’s pies.” “Bride's pie” was made only in a round shape. This is also due to the fact that our ancestors attached a certain meaning to this form. The circle symbolized the sun, which means well-being, health and fertility. The wedding loaf was richly decorated with various braids, braids and curls. Sometimes figures were placed in its center to represent the newlyweds: the bride and groom. It was customary to serve the pie at the very end of the celebration; it served as a kind of sign for the guests.

Currently, the range of flour confectionery products is diverse and meets the needs of various types, varieties and names. The consumer can choose products from a variety of brands and manufacturers.

According to the State Statistics Committee of the Russian Federation, there are currently more than 800 manufacturers of flour confectionery products in Russia, not counting small private enterprises.

JSC "Bolshevik" (Moscow)

OJSC "Bolshevik" is the largest manufacturer of flour confectionery products in Russia. According to Business Analytics, the company’s share accounts for 13.5%

biscuit production and 8.6% of waffle production in Russia. The annual production volume is more than 60 thousand tons of products. The main brands are “Jubilee” cookies, “Prince” cookies and waffles, and “Prichuda” wafer cakes. The company is controlled by Kraft Foods. About 70% of product sales are in Moscow and the Moscow region, the remaining 30% are in other regions of Russia (Kaluga, Voronezh, Krasnodar, Nizhny Novgorod, St. Petersburg, Rosgov-on-Don, Samara, Saratov, Togliatti, Tula, as well as the Ural and Siberian regions). In addition, the company is developing a sales network in the CIS countries. The company plans to expand the range of products, primarily chocolate-wafer cakes, waffles and Yubileinoye cookies.

OJSC Fazer (Saint Petersburg)

JSC Fazer is the largest bakery company in St. Petersburg, controlling approximately 20% of the region's bakery products market. Fazer's largest shareholder is the company Fazer Bakeries Ltd(Finland), which owns 90% of the company's shares. The plant is a monopolist in the Northwestern region in gingerbread baking. The main brand is “Chocolate” gingerbread. The company's immediate plans include expanding the range and improving the quality of its products. To do this, in 2002, the company acquired stakes in Vasileostrovsky Bread Factory OJSC, which allows it to produce products with long shelf life, and Murinsky Bakery OJSC; in 2005, the company bought a controlling stake from Zvezdny OJSC. In 2009, a controlling stake in the BPC Neva enterprise passed to OJSC Khlebny Dom.

OJSC "Pekar" (St. Petersburg)

OJSC Pekar was founded in 1992 through the privatization of the state bakery and confectionery plant Krasny Pekar and is one of the largest producers of bakery, flour and sugar confectionery products in St. Petersburg. The enterprise produces 60-65 tons of bread and loaves, 14 tons of oriental sweets, 7 tons of chocolate-wafer and 5 tons of biscuit-cream products every day. In 2009, the confectionery factory named after. N.K. Krupskaya acquired production facilities and rented premises of the St. Petersburg Pekar plant. Previously, Orkla had already acquired the main trademarks of Pekar.

The Orkla Brand Russia company was formed in February 2011 as a result of the merger of OJSC Confectionery Factory named after N.K. Krupskaya" and OJSC "Confectionery Association "SladCo". Reorganization was completed in December 2011 joint stock companies in the form of merger of OJSC "Confectionery Association "SladCo" with OJSC "Confectionery Factory named after N.K. Krunskaya", with the renaming of the latter to OJSC "Orkla Brande Russia".

Chupa Chune Rus LLC (St. Petersburg)

Spanish company Chupa Chaps has been operating on the Russian market since 1991. In 1997, the company acquired a confectionery factory in St. Petersburg, where the production of Chupa Chups caramel under the Tornado trademark was organized.

CJSC "Russian Biscuit" (Cherepovets, Vologda region)

CJSC Russian Biscuit was created in January 1997 as a subsidiary of the Cherepovets confectionery factory. Since January 2002, both enterprises “Russian Biscuit” and “ChKF” came under general management. The purpose of creating the company was to organize the production of import-substituting products. The company produces rolls, waffle cakes, and muffins. Modern equipment was purchased and installed for the production of biscuits. The possibility of expanding capacity and upgrading other production equipment is currently being considered. A significant part of the company’s products is sold outside the city of Cherepovets and the Vologda region.

CJSC Confectionery Factory named after. K. Samoilova" (St. Petersburg)

The history of the factory began in 1862 with the opening of a confectionery store and a workshop with a manual machine for making chocolate on Nevsky Prospekt. Currently, the factory's production capacity allows it to produce up to 14 thousand g of confectionery products per year, but the production volume is about 6 thousand tons per year, that is, the capacity utilization rate is 43%. The company has five main production workshops: candy, biscuit and dragee, retail, marshmallow and marmalade and waffle. Until 1998, the factory belonged to the company Kraft Foods, however, the production of biscuits, which the company was engaged in at that time, was not a core business for Kraft Foods, therefore, at the end of 1998, the factory became part of the Red October group of enterprises. Currently, the share of the Confectionery Factory named after. Samoilova’s market share of confectionery products in St. Petersburg is 5.5%. Currently, the Samoilova Confectionery Factory (“Red October”) is part of the United Confectioners Holding.

KDV Group unites 8 production plants and 16 divisions of the federal trading network with sales geography from Kaliningrad to Sakhalin. The enterprises are located in the cities of Tomsk, Kemerovo, Yashkino, Novosibirsk, Omsk, Krasnoyarsk Territory (Minusinsk). The company is one of the five largest

manufacturers of confectionery products in the Russian Federation, is currently developing successfully.

The company's enterprises produce waffles, cookies, biscuits, and rolls under the Yashkino, Kremko, and Divo trademarks. A large share (about 50%) of KDV Group’s production volumes falls on the Yashkinsky food processing plant. It is the largest manufacturer of waffles in Russia, although the product range is not limited to waffles, the range includes more than 100 items. There are more than 30 types of waffles (“Zebra”, “Yuzhanka”, “Squirrel”, “Cappuccino”, “Nut”, “Dairy with the taste of baked milk” and others), they also produce rolls, gingerbreads, biscuits, cakes, croissants.

The production capacity of the enterprise is 50 million tons of products per year. The number of employees employed at the enterprise is about 1,500 people. The plant is a leader Food Industry not only in Kuzbass, but throughout the entire Siberian region. The company's products are known not only in the regional consumer market, but are also imported throughout Russia and abroad - to Kazakhstan, Mongolia, America, and Germany.

At all times of its existence, humanity has celebrated many events with delicacies. The delicacy was an indispensable attribute of weddings, christenings, holidays, the return of the breadwinner from work, meeting guests, etc. A delicacy is a food product of high taste. Delicacies included bagels, gingerbread, and overseas fruits, unusual for this region. At one time, potatoes were also considered a delicacy. And now every housewife always prepares various delicacies for welcoming guests.

With the advent of industrial production of sucrose, a specific group of delicacies appeared - confectionery products. A confectionery product is a food product, most of which consists of modified sucrose. Modifications to sucrose were initially carried out empirically in pursuit of profit, as well as as a result of competition between artisans and the inventive home manufacturer. Intuition and experience allowed us to find ways to transform sucrose. The discovery of starch hydrolysis in 1812 and the production of molasses expanded the possibilities of converting sucrose found in granulated sugar in its inherent crystalline form.

About 150-200 years ago, industrial production of confectionery products appeared, which was closely related to the emergence and development of machine production. For industrial production, appropriate energy resources were used.

So, at first, the masses from which confectionery products were made were prepared over an open fire, obtained by burning ordinary firewood or other combustible plant materials (straw, coal, etc.).

The advent of steam engines led to the industrial production of steam, various boilers and other steam-powered devices, which created the necessary prerequisites for the industrial production of confectionery products. The use of electric current further contributed to the technical re-equipment of enterprises.

In 1840, a confectionery factory of the trading house "N. D. Ivanov and Sons" appeared in Russia.

The penetration of foreign capital had a significant impact on the development of this industry. The largest factories were built by foreigners in the second half of the 19th century. in Moscow, St. Petersburg, Kharkov, Kyiv, Odessa. According to the collection "Factory industry European Russia 1910-1912, by this time there were 142 qualified confectionery enterprises producing 70.1 thousand tons of confectionery products per year, and in 1913 in Russia they had already produced 109 thousand tons.

Poor performance was associated with the use manual labor on all operations. Only in the largest factories, in some areas of the production of chocolate, candies and cookies, machines were used in very limited quantities. This is explained by the lack of its own food engineering industry in Russia at that time. Almost all equipment was imported from abroad. Consumers were mainly the rich part of the population.

After the Great October Socialist Revolution, large confectionery factories were nationalized. During the Civil War, the confectionery industry declined. Its restoration began in 1922. At the same time, the Mosselprom, Kiev, Kharkov, Odessa, etc. trusts were created. By 1928, there were 43 state and 278 cooperative enterprises, where the production of confectionery products amounted to 107.4 thousand tons.

During the years of the first five-year plan, factories were reconstructed, machines and equipment appeared, and the power supply of enterprises increased. In order to train specialists for these enterprises at the Institute National economy them. G.V. Plekhanov, the Department of Confectionery Production Technology was organized in Moscow. Along with this, technical schools were created in Moscow and the former Leningrad.

To study processes that were previously the secrets of entrepreneurs, create mechanized production technology, find new types of raw materials, develop methods for analyzing raw materials, semi-finished products and finished products, as well as organize labor, the All-Union Scientific Research Institute of the Confectionery Industry (VNIIKP) was created in 1932.

Scientific Basics technologies and technochemical control of confectionery production were outlined in the works of professors, doctors technical sciences A. L. Rapoport, V. A. Reutov, A. L. Sokolovsky, B. Ya. Goland, V. S. Gruner, B. V. Kafka, engineer. I. N. Avdeicheva and others.

In 1940, the country's confectionery factories produced 790 thousand tons of confectionery products.

After the Great Patriotic War, the confectionery industry was restored on the basis of more advanced equipment and technology.

In the close collaboration of VNIIKP scientists with scientists from the Department of Confectionery Production Technology of MTIPP, engineers and innovators of confectionery factories, mechanized production lines for the production of confectionery products were created (mechanized production line for the production of sugar cookies, caramel with fruit and berry fillings, candy caramel, amorphous toffee, etc.). d.).

Thanks to the construction of large mechanized and automated factories, the geographical distribution of industry was significantly improved. Confectionery factories were as close as possible to areas of consumption. The range of products has changed significantly; The share of products in high demand among the population has increased; medicinal (diabetic, children's) confectionery products have appeared. By 1970, per capita production of confectionery products had increased to 12 kg per year.

Thus, from semi-handicraft production, the confectionery industry was transformed into industrial automated production. This was achieved through the radical reconstruction and expansion of old factories and the construction of new ones, and the creation of continuous, comprehensively mechanized and automated production lines. Labor productivity increased 5.5 times compared to pre-revolutionary levels.

The confectionery industry is an industrial production with high level technology, a powerful energy sector that requires a large number of highly qualified specialists.

The established industrial production of confectionery products turned some of them (caramel, sweets) into an everyday food product. The production of confectionery products reached 15 kg per year per person. In addition, sugar has become widely used in other food products (juices, waters, etc.). As a result, excessive sugar consumption caused the spread of vascular and heart diseases among the population. That is why there was a need to create confectionery products with reduced sugar content. In addition to flavoring, sugar also plays the role of a preservative in confectionery products. This property manifests itself at a sugar content of 0.66. The share of sugar is reduced by introducing non-traditional types of raw materials into the recipe (fruit and vegetable powders, secondary dairy products, exploded cereals, etc.).

The word "confectioner" comes from the Italian verb "candiere", which means "to cook in sugar." Only the coincidence with this verb of the Latin word “conditor” - a master who prepares food, who knows how to give it taste - as the Romans called cooks, explains the fact that in Europe in the 18th century they mistakenly began to call sweet makers not candirs, but confectioners, or confectioners, for by this time each nation had long been calling cooks not by a borrowed foreign name, but by their own national name: Russians - cook (the person who cooks, cooks), the Germans - koch (the one with whom everything is boiled, boils), the French - culinary specialist, or chef de cuisin (head of the kitchen, master of the kitchen), Italians - cuocco (boil, fry something on the fire).
The art of confectionery itself arose and received its greatest development in Italy, in Venice, only with the advent of sugar at the end of the 15th and beginning of the 16th centuries. Until then, sweets in Europe were bought from the Arabs, the most ancient confectioners in the world, who knew sugar since 850. It is no coincidence that in the East, in Arab countries and Iran, the most diverse sweets in the world are still created. While in Europe the confectionery business was developing in the direction of cakes and cookies, the Arabs were the first to notice that boiling or melting sugar - canding - opens up wide opportunities for preparing a variety of sweet, dessert, confectionery products and dishes. The first products that began to be boiled in sugar were the juices of berries and fruits and the berries and fruits themselves. For some peoples, they are ground and turned into puree, for others they are only crushed, for others they are whole. This is how syrups, marmalades, jams, figs, jams, marmalades, Russian jams, Ukrainian dry jams and Transcaucasian candied fruits appeared.
Cooking sugar by itself, in pure form or with minor additions of dyes, spices, nuts, poppy seeds, butter, milk and cream, or grape wine, brought to varying degrees of thickness, also produced (especially in the East) a whole range of confectionery products: candies, lean sugar, fudge, toffee, toffee, grilled sugar, caramel, nogul, etc. It was worth introducing a new food product into the same boiling sugar - starch, flour or dragants (glutinous, glue-like natural plant media - gum arabic, soap root, yantak, etc.) , how a new family of confectionery products emerged - halva, nougat, al-aitza, Turkish delight, etc., etc. Even frying dough products in melted sugar or honey produced unique sweet confectionery products - chak-chak, pumpepnikels, pipercocks, honey custard gingerbreads, teyglakhs, bagarji, baklava, etc. In a word, sugar and its companions, molasses and honey, were the foundation , on which and with the help of which confectionery skills began to develop. Moreover, it was noticed that sugar has its own laws of boiling, melting, viscousness, fragility, etc. and that its behavior when molten hot may be even more insidious than that of butter. Therefore, to master the confectionery business, you should first of all study the methods of cooking sugar and its different states during this cooking time, otherwise it is impossible to competently prepare a single confectionery product.