HOW WE WORK

 Sugar Confectionery a true original!

Sugarconfectionery has a long tradition, the first sweets were spotted even in the 16th century, more precisely in 1510 in the County of Flanders. It was then already called confectionery. They melted sugar (cane) and then added some flavors to it. Sugar was in the beginning especially popular among the upper classes …coming from the East Indies.

The preparation is in principle not so different from today’s. Eljo has an extremely diverse production process where authentic recipes on the basis of all kinds of confectionery can be made. We work (just as in the past) with real fruit and artisanal ingredients. And if we need to add flavouring or colouring for the right taste, color or decoration we make sure we choose wisely.

Many sweets that are currently available in the supermarkets or petrol stations (licorice, cola bottles, etc.) are made from gelatin and are thus somewhat “tougher”. Eljo works with pectin as a binder and is therefore 100% vegetable and has a softer bite. For confectionery making, there are many different recipes.

The basic ingredients (sugar, cornsyrup , invert sugar and water) is cooked and brokend down by heating. The resulting mass is heated and beaten or agitaed vigorously to dissolve the sugar further. The candy is then characteristically glossy white in colour, velvety in texture and consistency. It depends in what shape, size and firmness you want to make the sweets. The less water is used the harder the result. By adding bakking cream the product you can soften the product.

Because we would like to surprise you with original and exclusive confectionery. Therefore we are very ambitious in developing new concepts and actual products. To stay ahead of the pack we make extensive investments in our premises.

Quality mark

Quality mark

Confectionary

Confectionary