Toffee 
Toffee is typically defined as the dispersal of little grains of fat in a saturated sugary solution.Types of Toffee:
A) Plain toffee: a baked mixture of sugar, liquid glucose or edible fat and milk with normal or hard stiffness which is prepared in different temperatures from 114 to 122 degrees centigrade.
B) Milky toffee: is the same as plain toffee except that it includes more milk (at least 7%).
C) Compound toffee: other than the main ingredients that exist in toffee (stated in the 4th clause of 711 national standard), this kind of toffee contains ingredients such as chocolate, coffee, coffee distillate, cocoa, fruits (fresh and dry fruits), nuts, honey, juice, egg-white powder, albumin powder and edible gelatin in order to make special flavor, color and odor.
D) Nut filled toffee: a kind of toffee that contains ingredients such as chocolate, coffee distillate, cocoa, fruits, nuts, honey, Malt juice, egg-white powder, casein, albumin powder and edible gelatin. When
experimenting, the outer filling and nut filling must be examined separately.
E) Toffee with fruit flavor: a kind of plain toffee which includes fruit essence.
Mika
Explanation : Cocoa Coated Nougat
Number of packs in one carton: 384
Weight of one pack (grams): 20
Composition:Sugar- Glucose syrup- Cocoa Butter Substitute- Skimmed Milk Powder- Cocoa Powder- Albumin-Soya Lecithin - Disicated Coconut/ Nuts- Food flavor
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