Old antique tin by Toffees Trefin Confiserie De Bie Lokeren, sailor with pipe

Old antique tin by Toffees Trefin Confiserie De Bie Lokeren, sailor with pipe. 

• Manufacturer: Toffees Trefin Confiserie De Bie Lokeren
• Date of manufacture: 1950 - 1960

Description
Vintage square can with a hinged cover. The decoration of this tin consists of a red background with an image of an old sailor or captain smoking a pipe on the lid.

The sides of this tin are red and have details in an ecru colour. The images show an anchor on a rope and a lifebuoy. The other side shows a bobbin with rope, among other things.

There is a lock on the front of the tin, but unfortunately without a key. The bottom of the tin is marked with a round logo in which the text: Toffees Trefin Confiserie De Bie Lokeren.

Condition
This tin is in a beautiful vintage condition with traces of use and age-related traces of wear.

Size

• Height: 13 cm.
• Length: 21.5 cm.
• Width: 20.3 cm.

Trefin is a Belgian family business, founded as NV in 1929.

Initially, we were active as a producer of confectionery items
and what used to be a small chocolate department has grown into a fully-fledged production unit.

Famed for its traditional products, Trefin has managed to maintain itself as a fixed value in the Belgian confectionery sector over the years.

The perseverance, efforts, creativity and diligent work of the predecessors have made Trefin a company that has gained fame far beyond the Belgian borders.

Toffee
Toffee is a 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. While being prepared, toffee is sometimes mixed with nuts or raisins.

The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a slab. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown colour, and smoky taste is imparted to the toffee by the caramelization of the sugars.

The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", but which creole language is not specified. The Oxford English Dictionary dates the first publication of the word to 1825 and identifies it as a variation of taffy (1817), both of which are first recorded as English dialectical words.

Some translations come from an automated system and may contain errors.