Toffee Production Line Manufacturers

Toffee and caramel production — process and equipment

Toffee and caramel are cooked sugar-fat confections produced by cooking sugar, glucose syrup, and dairy fat (or vegetable fat) to a specific temperature that determines the final texture — from soft, chewy caramel (115–120°C) to hard toffee (130–140°C). A toffee production line includes: ingredient dosing and weighing; batch cooking (open kettle or continuous cooker — the Maillard reaction between reducing sugars and milk proteins during cooking is responsible for the characteristic toffee colour and flavour); slab cooling (the hot toffee mass is spread on a water-cooled cooling table or roller); batch rolling and sizing (the cooled toffee is rolled and sized using a series of rollers to produce a rope of the target cross-section); cutting (rotary or guillotine cutter to produce individual pieces); cooling conveyor; and wrapping (twist-wrap or flow-wrap). Nut, fruit, and crispy inclusion additions are typically added to the toffee mass on the cooling table before rolling. Continuous cooker-extruder systems are available for high-volume toffee production, reducing labour compared to batch cooking.