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• The word “toffee” is derived from the word “taffy” which means
sticky.
• Originally the toffee contained brown sugar, invert syrup and glucose
syrup and fat. It was high moisture product similar to butter scotch.
Toffees
• The unique thing about toffees is “Maillard Reaction” which is
manifested by interaction between reducing sugar and protein
content.
• The reducing sugars are usually provided by either Invert Syrup or by
Glucose Syrup
• Protein is provided by milk solids.
Oil in water Emulsion
• Toffees are defined as oil in water dispersion where fat globules are
dispersed in water phase. Though toffees contain a very little amount
of moisture, but still it is called O/W emulsion because of the fact that
aqueous phase is made of sugar and glucose syrup matrix
Another Definition
• A complex blend of fat globules in varying sizes surrounded by a high
concentration of sugar solution in which non fat milk solids are
dispersed and dissolved.”
Difference between caramel and toffee
• No there is no difference between caramel and toffee. However it is
said that caramels have higher moisture and fat content compared to
toffees which are a bit harder.
Major Ingredients of Toffee
Sugar
• Sugar is one of the major components of toffees and caramels.
• Some is added in the form of sweetened condensed milk.
• While rest is added in the form of crystalline sugar.
42 DE Glucose syrup
• It not only provides the bulk
• Source of reducing sugar
• Doctor sugar
• Lowers water activity
• Resists drying out.
Condensed Milk
• Sweetened condensed milk provide
• Fat
• Protein
• Sugar.
Fat
• Though butter/milk fat is more commonly added.
• However, now vegetable fat is also added as it can be easily tailored.
Optional Ingredients: Milk Powder
• It is the best alternative to sweetened condensed milk
Whey Powder
• It is used to make whey tofees
• Provide protein for maillard reaction
• It also helps in emulsification.
Hydrolysed Whey Syrup
• Whey syrup is hydrolysed to produce glucose and galactose which
can be easily concentrated compared to lactose.
• Whey syrup is used when cheesy flavour is desirable in toffees.
Invert Sugar Syrup
• Not used much why? Cost of course
Brown Sugar
• The use of brown sugar has been curtailed.
• Brown sugar enhances both color and flavour.
Emulsifiers
• They are added to disperse fat globules
• E.g are lecithin or monoglycerides like GMS.
• If enough milk solids are present than there is no use of adding
emulsifier.
• However adding small amount of emulsifiers reduces the cost as milk
solids are expensive.
• Too much fat dispersion is not desirable.
• As surface fat allows easy cutting
• Or otherwise the knife should be coated with Teflon
(PTFE)Polytetraflouroethylene.
68 DE Glucose Syrup or Higher
• It is used as a direct replacement of Invert syrup.
• It improves the keeping quality as unlike invert syrup it is less
hygroscopic.
• Also it is cheaper than invert syrup.
Isomerized Glucose Syrup
• It is made from corn syrup and is a mixture of glucose and fructose
similar to invert syrup.
• Made from glucose isomerase.
• The degree of conversion could vary from0-100%.
• 50% conversion is a direct replacement for invert syrup.
• While 100% conversion is a source of fructose.
• However, its use is less as it affects the keeping qualities of toffees.
Salt
• Salt enhances the flavour of the toffees.
• The common percentage used is 0.5%.
Flavors
• Flavors could be added like vanilla.
• However even if made without addition of flavour. Then flavour due
to maillard reaction is enough.
Color
• Commonly added color is caramel (i.e of burnt sugar).
Process for making toffee
1. DISSOLVING
Sugars are dissolved in a mixture of sugar and and glucose syrup.
Emulsifying
• The fat and skim milks solids are then added. The skim milk solids are
then added as emulsifying agent for caramels termed as oil in water
emulsion.
Cooking
• Cooked to 124 degrees centigrade. However, it may differ from
person to person.
Shaping the Toffee.
• There are three methods
• A) Slab process
• B) Cut and Wrap process
• C) Depositing.
The Slab Process:
• The toffee is poured over water cooled slabs.
• The slabs are greased with some amount of vegetable fat.
• Turned up and down to allow rapid cooling as caramel is a poor
conductor of heat.
• It is then cut into sheets and then cut into individual pieces.
Cut and Wrap Process
• The toffee is first cooled over a metal drum and is then fed into batch
rollers to shape the mass into the cone and then into a rope.
• The rope is then pass through further rollers to further reduce the
thickness of rope.
• The product is then cut with a rotating knife.
• The pieces are then fed into the wrapping paper.
• And twist wrapped
Depositing
• The caramel or toffee is made by depositing it into either starch
moulds or chocolate shells which are later on sealed with the help of
chocolate.
• Another choice is to deposit in rubber moulds.
• But in the depositing method moulding is done when hot to maintain
the flow nature of caramel.
• And after depositing it must be cooled subsequently, heat is difficult
to abstract from caramel due to its low water activity.
• Cooling must be done above the dew point to avoid condensation.
Some key points
• The final cooking temperature is 125-145 °C.
• At this stage 6-8% moisture is left. This type of caramel is pleasant in
taste.
Some key points
• Increasing temperature upto 145°C must be used with caramels of
places with hotter climates.
• The moisture left is around 3% and chew characteristics are poor.
Some key points
• A stable caramel has 1.2-1.4 parts of sucrose to every part of reducing
sugar so as to prevent the phenomenon of graining.
• If you increase the sucrose beyond this ration then chances of
graining will increase.
• And if you increase reducing sugar then it will affect the keeping
qualities.
Some key points
• The tendency of caramel to grain is more if
• A) kept at warmer climates.
• B) Higher milk solids increase viscosity and reduces chances of
graining.
• C) Mechanical agitation which incorporates air.
Some key points
• Glucose syrup with higher DE produces hard caramels that have
better flow properties whereas GS with lower DE produces both
harder and chewable caramels.
Some Key points