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Toffee as an Ingredient of Other Products

Toffee or caramel is often used as an ingredient of other confectionery products. Examples are chocolate-covered countlines or chocolate assortments. [Pg.108]

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 [Pg.108]

The centres of these products are normally made as a continuous rope, either with the components previously mixed together or deposited as layers in the case where there is a layer of caramel, the caramel passes from the cooker to a cooling drum which cools the caramel to an appropriate temperature, satisfying the requirements mentioned above if the caramel is to be mixed with other ingredients, e.g. nuts, they are mixed prior to depositing. The rope of product is then cut into pieces and cooled as necessary prior to being coated with chocolate. [Pg.109]

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. [Pg.109]


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