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[citation needed] The factory is located at a higher altitude than most other chocolate factories in the world [5] (Orem, Utah: 4,774 ft / 1,455 m). The company claims that the high altitude affects flavor development during conching, and aids in the development of the taste of the chocolate
His wife attempted to make some extra money on the side by selling toffee from the window of their house in Stenhousemuir. The secret recipe for the toffee was bought by McCowan in a pub from a man selling the toffee for a pint. The toffee proved more successful than the lemonade and soon became the primary family income. [1]
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Toffee" The following 23 pages are in this category, out of 23 total. ...
Toffee is an English confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F).
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure .
Toffo was a British brand of toffee, produced by Mackintosh's. They came individually wrapped, in a roll, and were available in plain, mint, and assorted (apple, chocolate, strawberry, pineapple, banana, and mint) flavours. [1] It was one of its main brands along with Polo, Quality Street, Toffee Crisp, Fox's Glacier Mints, and Caramac. [2]
The Heath bar is a candy bar made of toffee, almonds, and milk chocolate, first manufactured by the Heath Brothers Confectionery in 1928. [1] The Heath bar has been manufactured and distributed by Hershey since its acquisition of the Leaf International North American confectionery operations late in 1996.
The Toffee Penny wrapper presented a challenge for a number of years because, unlike the relatively shelf-stable chocolate, the cellophane wrapper would stick to the toffee confection over time due to its hygroscopic properties. Following a suggestion by packaging manufacturer William T. Robson OBE, a new barrier material of foil backed paper ...