Caramels Toffees

Dairy flavors may be used to compensate for the use of nondairy fats or simply to enhance the dairy notes. Product differentiation may be achieved through the use of additional flavorings such as rum, butterscotch, and cream flavorings. The primary flavor issues are adequate dispersion in the product during manufacture and fat rancidity during storage. 

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Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

Sweet, boiled sugar, caramel, toffee Chocolate, cocoa... 

Creatine bitter caramelized toffee slightly salty... 

Table 6.34 Soft caramel/toffee for fillings and toppings3...

Binders may be fat, chocolate caramel toffee, sugar, starches, etc. Persipan is a marzipan substitute made with apricot kernels... 

Uses Fat containing an emulsifier for the prod, of soft caramels, toffees, and chewing sweets... 

Food apphcations utilize first and second molasses in baking (bread, cakes, cookies) for the molasses flavor. Molasses is also used in curing of tobacco and meats, in confections such as toffees and caramels, and in baked beans and glazes. 

Tocopherols are not as effective as antioxidants as the synthetic antioxidants, e.g. BHA or BHT. The antioxidant effect of tocopherols is increased by mixing them with ascorbyl palmitate, ascorbic acid, lecithin or citric acid. Typical confectionery applications are the use of tocopherols with ascorbyl palmitate or lecithin or citric acid in the fat phase of toffees or caramels. Chewing gum base can be treated with a- and y-tocopherol to extend the shelf life. 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

The preferred source of milk solids for making toffee and caramel products remains sweetened condensed milk. This was one of the earliest ways of producing a stable product from milk. Both full cream and skimmed milk forms are used. The advantage of skimmed sweetened condensed milk is that the milk fat can be replaced with vegetable fat if so required. Products made from sweetened condensed milk are... 

It is possible to produce lactose-removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey, and these syrups are offered as an ingredient for toffees and caramels. 

Toffee or caramel is often used as an ingredient of other confectionery products. Examples are chocolate-covered countlines or chocolate assortments. 

If a toffee or caramel is to be used as a component it must be formulated so as make a stable product. In particular, if the toffee or caramel has a markedly different water activity from the adjacent component then problems will occur. For instance, if a bar with a cereal component, such as a wafer, is made with a caramel layer, and if the caramel does not have... 

Where toffee goes into a moulded chocolate product the problems are as follows the caramel must be fluid enough to deposit into a chocolate shell while being cool enough so as not to melt the shell and the water activity of the caramel must be sufficiently low to keep the product stable. While these are difficult problems, they are not insurmountable. 

Liquorice is a slightly unusual example of a starch gel instead of separating the starch, wheat flour is used directly. It is also a product where brown sugars and treacle are used. Liquorice paste is typically made from treacle, wheat flour, liquorice extract and caramel. Caramel in this context means the brown colour produced from sugar and not a form of toffee. Industrial caramel is made by the action of ammonium hydroxide on a carbohydrate, typically glucose syrup. The resulting product is not well defined chemically, and for this reason its use is recommended to be limited to 0.2% maximum. 

Emulsifiers have also assumed valuable roles in products such as chocolates (control of fat polymorphism), toffees and caramels, chewing gums, pharmaceutical preparations, soft and liqueur drinks and meat products, in addition to being used as lubricating, release and cutting aids throughout the food industry. In these applications, emulsifiers can be said to be used in roles not directly related to emulsification. 

Osmophilic yeasts Saccharomyces rouxii) few molds Aspergillus echinulatus, Monascus bisporus) Dried fmits containing 15-20% moisture some toffees and caramels honey. 

Caramels and toffees contain basic ingredients like saccharose, corn syrup and fat. Milk (mostly condensed milk), gelatine, fondant mass, emulsifier, sorbitol, flavouring, fruit pulp, cocoa, coffee etc. are additional ingredients. Caramels compared to high boilings have higher water content (4-8%) which results in a plastic consistency in the mouth. 

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