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How we make them
Since there is nothing ´standard´ about these Waffles, there is nothing much on their production that is standard either.
Step 1: Dough & Toffee Making
The first step is the making of the dough, where all ingredients are carefully scaled and worked up in a massive mixing bowl. Meanwhile the Toffee is being brought to the boil.
Step 2: Baking
The Waffles are then baked on slowly rotating Waffle irons within a big circular gas-fired oven. Once the circle is complete each waffle is stamp cut to give a clean round shape, then split down its middle while still warm.
Step 3: Toffee Filling
The two halves are separated from each other so the toffee filling can be applied. Following which the two halves are re-joined together, each waffle receiving a gentle, even, tap to spread the toffee to the very edges.
Step 4: Cooling
After the waffles have been filled with toffee they are transported through a cooling tunnel to cool them down. At the end of the tunnel the waffles are then either packed in one of various formats or placed within crates in readiness for their being enrobed.
Step 5: Enrobing with Chocolate
The Toffee Waffles are then completely immersed in Dark or Milk Belgian Chocolate, then blow dried and cooled in the same manner, before packaging.NOTE: All our production methods adhere to the strict criteria of Hazard Analysis & Critical Control Points (HACCP) and we are proud to be accredited by the BRC (British Retail Consortium) to 'Higher' Level.
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