2021-05-26
Toffee is a high-grade confectionery with a
caramel flavor, also known as butterscotch. It is rich in milk proteins and
fats, with a delicate, lubricious, and fatty taste, harsh and slightly brittle,
with a creamy yellow or brownish yellow color and luster. It has been the best
of the confectionery varieties for a long time and is very popular among
consumers.
30kg of white sugar, 30kg of starch syrup,
30kg of whole fat sweetened condensed milk, 12.5kg of hydrogenated oil, 3kg of
cream, 0.25kg of salt, and 28g of vanillin.
White
granulated sugar, Starch syrup, Water, Condensed milk→ Dissolving tin →
filtering → mixing (Salt, cream, hydrogenated oil) → emulsification homogenization → caramelization
reaction → concentration → cooling → molding → packaging → finished product
(1) According to the requirements of the candy
melting process, add sugar, starch syrup, and whole fat sweetened condensed
milk to water and boil it, keep it for a moment after cooking to ensure that
there is no granule of sugar, the boiling temperature is 105~107℃, the concentration
of sugar liquid is about 75%, sieve to remove impurities.
(2) The dissolved dairy-containing sugar
mixture, salt, and fats (cream, hydrogenated vegetable fats) are mixed and
stirred at a low dry temperature of 90°C so that they are thoroughly mixed and
then emulsified and homogenized by machinery (colloid mill or high-pressure
homogenizer) to form a relatively stable and homogeneous emulsion.
(3) The protein-rich sugar solution is
caramelized during the boiling process at high temperatures; the boiling
temperature and boiling time directly affect the product's flavor. Generally,
the boiling temperature is controlled at 122~125°C, if the caramelized is used
for better effect. The boiling temperature of the caramelized is 118~122℃, and
the boiling time is 30min.
(4) cooling molding depends on the specific
situation, can also be similar to the milk sugar or meringue process method. If
screw extrusion molding is adopted, hot packing is often used to pack the sugar
bars after they have been extruded.
(5) Toffee is hard in texture, so fat with
an appropriately high melting point should be used. Otherwise, the finished
product will be soft and even deformed. If the protein content of the recipe is
too low, the finished product will not have enough caramelized flavor.
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