Toffee cooking

Typical applications, which replace batch processes with continuous kneading, cooking, and reacting, include chewing gum (gum base, final mixture), candy and toffee mixtures, licorice and fruit gum strands, expanded crispies for bars, filled extrudates with chocolate and yogurt, and the chocolate industry. 

Lipase splits fatty acids from glycerol to produce free fatty acids, for example, butyric acid. If the original fat is butterfat then at low levels this produces a buttery or creamy flavour. As the free fatty acid content is increased, this strengthens the flavour to cheesy . Normally in toffees free butyric acid is not a problem at any practical level, possibly because of losses during cooking. Other free fatty acids have different flavours. Laurie acid, which is found in nuts, tastes of soap. This is not too surprising as soap often contains sodium laurate. Laurie fat sources, such as hardened palm kernel oil, are often used as a substitute for butter another potential source is nuts, which are sometimes combined with toffee. In any of these cases, lipolytic activity can shorten the shelf life of the product or render it totally unacceptable. 

Fruity Tropical fruit, ethyl acetate, pineapple, banana, pear Stone fruit, apple cider, toffee apple, quince, dried pear, floral, fruity ester, banana ester,ethyl acetate, cooked apricot,pineapple... 

The basic candy-making principle is simply the boiling of sugar and the temperature to which it is cooked determines whether it will be a fondant (236° F [113.3° C]) or a toffee (300° F [148° C]). Today, candy manufacturing plants are equipped with every conceivable machine for each step in the manufacture of over 2,000 different kinds of sweets. There are continuous cookers, cooling tunnels, crystallizers, forming machines, chocolate coaters, and taffy-pulling machines. 

In home cooking, molasses is employed for the same purposes as in the baking industry. Also, molasses is often incorporated in baked beans, and in glazes for sweet potatoes and meats such eis hams. The flavor of toffees and caramel... 

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