Sweet explosions of taste and creativity.
Once used by pharmacists to sweeten the bitter taste of potions, sugar is the basic ingredient for a wide range of confectionery products: candies (hard, soft, gummy, filled candies), fruit jellies, marrons glacés and nougat – or torrone in Italy.
Nowadays many producers have added new product lines to the traditional one, replacing sugar with sweeteners of lower calories intake.
The various kinds of candies can be divided in three basic groups, characterized by different recipes and by specific proceedings: hard candies, fondants, soft candies, fruit drops - jellies – gumdrops.
Besides candies, the confectionery sector also includes licorice, chewing-gums, marrons glacés, torrone (nougat) and confetti.