Кондитерские изделия

4. A crumbly milk-based soft and hard candy, based on sugars cooked
6. A toffee-like food delicacy popular in Indonesia, Malaysia, and the
11. A candy that is folded many times above 50 °C,
13. Bite-sized confectioneries generally made with chocolate.
14. fruits and/or nuts.
16. Small, sweet baked treats
18. Sugar-coated almonds and other types of sugar panned candy.
19. such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies,
20. Confectionery based on tahini, a paste made from ground sesame
21. An almond-based confection, doughy in consistency, served in
22. Frozen, flavoured cream, often containing small pieces of

1. different ways.
2. Including those based on sugar and starch, pectin, gum, or
3. Prepared from a warm mixture of glucose syrup and sucrose,
5. than gum/gelatin candies, but still designed for swallowing.
7. Containing extract of the liquorice root. Chewier and more
8. is partially crystallized.
9. air bubbles thus reducing its density and making it opaque.
10. Product usually made from a pie crust and a sweet filling
12. be confused with tableting, a method of candy production.
15. the soft ball stage. Comes in several forms, such as wafers and heart shapes. Not
17. Derived from a mixture of sucrose, glucose syrup, and milk
18. A nougat-like confectionery based on egg whites with chopped