Confectionary & Biscuits Flavours

What we have:

  • Heat-resistant flavours for hard candies, soft candies, jellied sweets, chewy candies, lollipops, etc.
  • Flavours for chewing gum and bubble-gum, etc.
  • Flavours for chocolate products including confectionary and coatings, etc.
  • Heat-resistant flavours for both dough and filling for biscuits, creamy biscuits, waffles, crackers, cakes, fresh breads, etc.
  • Flavours for moon cakes.

Some applications:

Hard candies

A type of candy made to dissolve slowly in the mouth, made by boiling together sugar and corn syrup








Soft candies

Chewy soft candy like toffee, fudge or chews are examples in which sucrose esters can improve softness. Sucrose ester molecules speed up crystallisation and form a layer around sugar crystals. This layer inhibits further crystal growth, enhancing a soft texture.



Jellied sweets

Gummies, gummy candies, or jelly candies are a broad category of gelatin-based chewable sweets. Gummi bears and Jelly Babies are widely popular and are a well-known part of the sweets industry. Gummies are available in a wide variety of shapes, most commonly colourful depictions of living things such as bears, babies, or worms.

Lollipops

A hard sweet on a stick. A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for sucking or licking. Different informal terms are used in different places, including lolly, sucker, sticky-pop, etc. Lollipops are available in many flavors and shapes.


Chewing gum: Chewing gum is a soft, cohesive substance designed in order to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its texture is reminiscent of rubber because of the physical-chemical properties of its polymer, plasticizer, and resin components, which contribute to its elastic-plastic, sticky, chewy characteristics

Bubble-gum: is a type of chewing gum, designed to be inflated out of the mouth as a bubble

Biscuits:

A biscuit is a flour-based baked food product. Outside North America the biscuit is typically hard, flat, and unleavened; in North America it is typically a soft, leavened quick bread. In Commonwealth nations and Ireland, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada. Biscuits in the United Kingdom, the Isle of Man, and Ireland are hard and may be savoury or sweet In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened.


Waffles

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder. All-purpose baking mixes, which consist of premeasured dry ingredients, are also available for ease of preparation. The necessary liquid ingredients are added to the all purpose mix, which can then be used for waffles, pancakes, or biscuits. After the batter is prepared, it is poured onto a waffle iron that cooks the batter and forms the honeycombed pattern. Waffles are traditionally served for breakfast or brunch and may be topped with syrup, fruit, or butter.

Crackers

A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.










Cakes

An item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated.
















Fresh breads

Fresh bread is a type of bread that belongs to the bread line and is made from flour or cereal ingredients and then fermented and cooked. Although in general, fresh bread has a very similar recipe to bread but the taste of fresh bread is completely different.
If the bread is only good when first baked, the fresh bread will last 5 to 7 days. The fresh bread is soft, fluffy, and spongy, and has a flavor that is quite similar to a sponge cake but has not reached the softness of a sponge cake. That is also the characteristic of fresh bread. This feature is formed because during the processing process, the type of flour used to make fresh bread has the ingredient of sponge cake. Besides, fresh bread comes in many different flavors. It can be fresh sweet bread or fresh savory bread, depending on the taste of the processor.

Mooncakes

Mooncake is a bakery product traditionally eaten during the Mid-Autumn Festival. Mooncakes are offered between friends or on family gatherings while celebrating the festival. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4–5 cm thick.
A rich thick filling usually is surrounded by a thin crust and may contain yolks from salted duck eggs.
Today, it is customary for businessmen and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncake styles.






Viet Huong's Confectionary & Biscuits Flavours

Discover about confectionary

1. Sophistication:

The use of more sophisticated flavours and formats is adding a further layer of innovation.

2. Reduced sugar:

Following rising health concerns, consumers are increasingly reducing their sugar intake.

3. Functional boost:

There is a growing focus on functional confectionery, featuring ingredients that deliver health benefits.

4. Lifting the mood:

Busy lifestyles are putting a spotlight on confectionery that can offer some stress relief.

5. Sustainable:

Leveraging food waste and using fair-trade ingredients is one of the industry’s key sustainable solutions.

If you have any additional questions or require further clarification, please, do not hesitate to call us or send us an email.

Contact us:

Hotline: (028)3 551 2778 (ext: 201)