There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns； (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75； (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5； (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.L'invention concerne une composition de confiserie comprenant une matière particulaire comestible comprenant de 80 % à 100 % en poids, sur la base du poids total de la matière, d'une matière de type son pouvant être traitée, libérée par voie microbienne et acceptable en termes de saveur, caractérisée par les paramètres suivants : (i) taille de particule moyenne par volume (volume MPS) de 5 à 100 microns ； (ii) distribution granulométrique volumique (volume PSD) caractérisée par les paramètres : D90,3 inférieure ou égale à 350 microns, et D50,3 inférieure ou égale à 50 microns, et éventuellement D10,3 inférieure ou égale à 15 microns, (iii) sphéricité de particule moyenne
