The commercial production of chewing toffee, like many products, requires a precise combination of carefully selected ingredients, expertly monitored processes, and the right equipment designed for efficiency and uniformity. The following recipe acts as a guide but no guarantee of accuracy is promised.
Commercial production of chewing toffees and caramels varies significantly based on their quality and specific processing needs. Cooking is typically done using pans heated by steam or gas, equipped with stirring mechanisms and scrapers to prevent any potential scorching.
Below is an updated version of a classic cut-and-wrap chewing toffee recipe for industrial scale production:
Ingredients
Average Quality Toffee:
- 34 parts White Granulated Sugar
- 39 parts Glucose Syrup
- 19 parts Sweetened Condensed Milk
- 6.5 parts HPKO
- 1.5 parts Dairy Butter
- 0.25 parts Salt (optional)
- Flavourings (optional)
Higher Quality Toffee:
- 21 parts White Granulated Sugar
- 30 parts Glucose Syrup
- 29 parts Sweetened Condensed Milk
- 16 parts HPKO
- 4 parts Dairy Butter
- 0.25 parts Salt (optional)
- Flavourings (optional)
Procedure:
- Preheat your pan slightly. Add all ingredients except the salt and flavourings to the pan.
- With the heat turned off, mix the ingredients at a high speed for approximately 5 minutes until thoroughly combined.
- Turn on the heat and continue cooking. Monitor the consistency of the mixture by periodically extracting a small sample with a metal rod. This sample should be quickly cooled in water and assessed for firmness.
- Once the desired firmness is achieved, turn off the heat. Add the salt and flavourings as required, stirring them in swiftly to ensure an even blend.
- Immediately transfer the mixture onto pre-oiled cooling tables. Allow the toffee to cool down until it reaches a pliable state.
- Proceed with tempering the toffee by folding in its edges. Once tempered, shape the mixture into a large cylinder or ‘billet’.
- Position the toffee into a Batch Roller, allowing it to be spun into a rope. This can then be fed directly into a Rope sizer and then into the Cut-and-Wrap Machine for final processing.
Remember, the success of commercial toffee production depends largely on the precise timing, accurate measurements, and efficient heat control. Perfecting these will ensure a consistently high-quality end product.
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