The taste differences of different toffee processing techniques

The taste differences of different toffee processing techniques

Different processing techniques have a significant impact on the taste of toffee, mainly reflected in the following aspects:
Boiling temperature and time
High temperature short-term boiling (150 ℃ -160 ℃):
Taste: The syrup quickly dehydrates, forming a harder texture and a crispy texture.
Flavor: High temperature produces caramel flavor, with a strong aroma, but prone to burnt taste.
Low temperature long-term boiling (80 ℃ -90 ℃, several hours):
Taste: The water evaporates slowly, the syrup has a soft texture, and the taste is delicate and smooth.
Flavor: The flavor substances are fully integrated, the taste is mellow, and the caramel flavor is relatively light.
mixing method
Continuous stirring:
Taste: prevents sugar crystallization, makes the syrup evenly thick, and has a delicate texture.
Texture: Increases the toughness and elasticity of the syrup.
Intermittent stirring or no stirring:
Taste: There may be sugar crystallization, rough texture, and uneven taste.
Cooling rate
Rapid cooling:
Taste: The syrup solidifies quickly, with a hard texture and a crispy texture.
Structure: Reduce crystallization and have a tight internal structure.
Slow cooling:
Taste: Syrup has more time to crystallize, with a softer texture and a more flexible taste.
Structure: The internal structure is loose and the taste is soft.
Additives and auxiliary materials
Butter and cream:
Taste: Increases lubrication, making the toffee taste more delicate and soft.
Nuts, chocolate:
Taste: Increase the level of taste, enhance the crispness or richness.
Sea salt:
Taste: Adjust sweetness, bring a balance between salty and sweet, and increase flavor levels.
Processing technology
Traditional boiling method:
Taste: Rich in flavor and diverse in texture, but the taste may not be stable enough.
Continuous production line:
Taste: The product has good consistency and stable taste, but the flavor may be relatively monotonous. Low temperature slow cooking method:
Taste: The taste is delicate and smooth, with a rich and mellow flavor, but the production time is relatively long.
Vacuum boiling method:
Taste: The texture is uniform, the taste is delicate, and the color is more even, but the equipment cost is relatively high.
Summary:
The choice of processing technology directly affects the taste and flavor of toffee. By controlling the boiling temperature, time, stirring method, cooling speed, and adding ingredients, soft, crispy, delicate, or layered toffee can be made to meet the preferences of different consumers.