Disch AG

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 Product 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. Additional substances may be added to the mass before or after the cooking process. The chewable consistency is achieved through ventilation and cooling of the hot mass. Thereafter, the soft mass is cut into toffees and moved on for packaging. Use Toffees are mainly used as medicinals and supplementary food. Toffees are above all useful for products in which the active principle must disperse quickly into the body. But they are also suitable for products that contain vitamins and minerals.

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 Product 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.