Chewable toffees are halfway between hard-boiled candies and chewing-gum.
They may either contain sugar or be made sugarless. Toffees containing sugar generally have a
basic amount of sugar and glucose,
while, in the case of sugarless toffees, the sugar substitutes Isomalt and
Maltitol
are used.
Manufacture
 In the
manufacture of soft, chewable forms, the individual components are first carefully weighed on
computerized scales and then, after pre-boiling, fed into the cooking system. The chewable
consistency is obtained by ventilation and cooling of the hot mass. At the same time, oxygen
is built into the structure of the product, which produces a soft, elastic consistency.
Toffees have the advantage that additional substances may be added both before and during the
cooking process. Finally, the mass can be cut into toffees and packaged to meet the customer's
requirements.
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