Recipe
Toffee with Glucose Syrup 3879
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Recipe reference: LSWECAR003
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | Dry solids / End-Product (%) | |
| Roquette glucose syrup 3879 | 417.000 g | 41.700 | 42.069 |
| Sucrose (sugar) | 278.000 g | 27.800 | 35.305 |
| Water | 93.000 g | 9.300 | 0.000 |
| Milk, whole, condensed, unsweetened | 140.000 g | 14.000 | 4.461 |
| Vegetable fat | 69.500 g | 6.950 | 8.859 |
| Sucrose ester HLB5 | 2.500 g | 0.250 | 0.306 |
| Residual moisture | - | - | 9.000 |
| Total | 1000.00 | 100.000 | 100.000 |
Process method
- Cook the glucose syrup, sucrose, water to 125oC.
- Add the condensed milk and cook to 120oC.
- Incorporate the melted fat and emulsifier.
- Cool on a cooling table.
- Form and cut.
Ingredients list and allergens (Indicative)
- Glucose syrup
- Sugar
- Condensed milk
- Vegetable fat
- Emulsifier (sucrose esters of fatty acids)
Contains: milk.
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per 100g Proposed recipe |
| Energy (kcal) | 415 |
| Fat (g) | 10.4 |
| of which saturates (g) | 3.1 |
| Carbohydrate (g) | 79.1 |
| of which sugars (g) | 49.5 |
| of which polyols (g) | 0.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 1.2 |
| Salt (g) | 0.06 |
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.