Ingredients

Sugar

Sugar cane, which grows abundantly in the tropics, and sugar beet, native to temperate zones, are the main sources of this ever-popular ingredient.
The sugar used by Cavendish & Harvey Confectionery is obtained from sugar beet cultivated in Germany. The sugar is extracted by boiling the finely chopped sugar beet and cleansed and concentrated by steaming until the sugar crystals develop. The oldest documented records of sugar cane were made in around 8000 BC in Polynesia. The first sugar arrived in Europe as a result of the crusades in around 1100 AD. At the beginning of the sixteenth century, sugar cane was being grown on plantations worldwide and was initially considered to be a luxury item. Sugar was then known as “white gold”. Following the discovery of the sugar content of sugar beet in the seventeenth century, and the creation of the basis for industrial sugar production in the nineteenth century, the world’s first beet sugar factory was built in Silesia in 1801.

Glucose syrup

Glucose syrup is used as an ingredient in many different foodstuffs and drinks. It consists of a thickened solution obtained from the starch of corn, potatoes or wheat. Glucose syrup is not as sweet as sugar.

Icing sugar

Icing sugar is obtained by grinding white sugar into a finer powder. In the last stage of production before tins of Cavendish & Harvey confectionery are sealed, the sweets are dusted with icing sugar so that they don’t stick together.

Citric acid

Citric acid is one of the most common acids in the plant kingdom. When used in sweet production, citric acid has, depending on the amount used, anything from a mildly sour to a refreshingly sour taste.

Flavours

The term “flavours” comes from the Greek and describes the fragrance of the individual chemical compounds used in products such as food. Flavours are mixed from many different aromatizing components and represent a combination of natural and nature-identical components. Flavours play an important role in confectionery production, as they contribute heavily to the general taste of the finished product. Cavendish & Harvey use neither flavour enhancers nor artificial flavours.

Fruit juice concentrate

Fruit juice concentrate, made by extracting water from condensed fruit juice, is used in many of our products for its delicious taste. Examples include orange, lemon or cherry juice.

Plant extracts

Plant extracts are used by Cavendish & Harvey as natural colouring materials. Examples include red beetroot juice concentrate or yellow carrot.

Colours

No artificial colours are used in Cavendish & Harvey sweets. Our confectionery is coloured using different fruit juices and/or plant extracts.

Condensed milk

Milk is condensed in order to improve its shelf life. Through heating, up to 70% of the water can be extracted from milk. Condensed milk has a fat content of approximately 4 – 10% and is suitable for hot beverages and sweet foods due to their consistency. Suitable for the preparation of sauces and spreads.

Concentrated butter

Concentrated or clarified butter is made by extracting water, milk protein and lactose from butter and therefore has a longer shelf life than butter.

Isomalt

Isomalt is a sugar substitute made exclusively from beet sugar that tastes as naturally sweet as sugar. In a quantity ratio of 1:1, Isomalt can provide the same level of sweetness as sugar, but with 50% fewer calories. Moreover, Isomalt is tooth friendly and suitable for diabetics.

Acesulfam-K

Acesulfame K is a synthetic sweetener. It is 200 times sweeter than sugar and contains no calories, as the body can release it in an unaltered form. As acesulfame K does not cause tooth decay, it is often used in toothpaste.

GMO free

As part of our quality principles, we have committed ourselves to completely avoiding genetically modified products and raw materials produced with the help of genetically modified microorganisms.