1. How to classify the sweets usually?
	The color and pattern of confectionery varieties much, it's also difficult to unify the classified methods. At present, there are three methods usually in China : according to the sweets soft and hard degree: Hard sugar: Water capacity is below 2%; Half soft sugar: Water capacity is between 5% ~ 10%; Soft sugar: Water capacity is above 10%; according to the sweets composition: Hard sugar, toffee, egg-white sugar, milk sugar, soft sugar and filling sugar,ect. according to the processing craft characteristics: Boiled sweets(hard sugar for short), burnt fragrant sweets, gasification sweets, gelatin sweets, chocolate products, other categories, etc..
	2. How to choose flavors in confectionery production?
	The flavor is one of important raw materials for confectionery production. The expensive ones are not necessarily good. General principle of selection is that the flavors should be lifelike, gentle with strong top note and scents lasting. It's suitable to select the oil-soluble flavors with high thermostble in confectionery production.
	3. Attention points in usage of confectionery flavors?
	Flavors and fragrances are all made up by volatile substance. They can disseminate to the air under normal temperature and speed up when temperature increases, therefore the flavor enhancers temperature should be below 100 ℃ and not to surpass 120℃ at highest in the confectionery production. Otherwise it can make a big loss of scents in the products.
	4. How to control the quality of hard sugars products?
	Hard sugar is the basic of sweets production. The biggest quality problem in production is hard sugar's returning and melting. Returning is actually the granulated sugar coming into re-crystallization in hard sugar. Reduction sugar is the anti- crystallization substance and has a stronger hygroscopicity, so the body would absorb water with much reduction sugar. Therefore the core technology of hard sugar production is to control the reduction sugar and moisture content in confectionery.
	5. How to control reduction sugar's content in hard sugar?
	Hard sugar's main raw materials are granulated sugar and amylose. Sugar body's reduction sugar comes from amylose mostly because granulated sugar has no reducibility. When designing sweets' prescription, it can be figured out the total quantity of reduction sugar as long as to get the reduction sugar's quantity in amylase. It’s worth pointing out that there is still small partial reduction sugar coming from the processing and formed from hard sugar heated and acid dissolution. It's difficult to control expertly because of the exiting invariable factors. Generally the reduction sugar content of non-acid hard sugar should be controlled in 16 ~ 22% and acid hard sugar would be better in 18~ 28%.
	6. How to control the moisture capacity of hard sugar?
	The moisture capacity of candies directly affects the products taste and guarantee period. It is a very important index in the production. Sugar fluid boiling temperature and sugar fluid density present certain curves, therefore in production the moisture capacity in liquor is often controlled by boiling sugar. For example, the residual moisture is 3% when temperature achieved 150 ℃ by boiling sugar with usual pressure, 2% when temperature achieved 160 ℃。But the residual moisture of vacuum boiling sugar fluid is related with temperature as well as vacuity. The higher vacuity, the lower vaporization temperature