Caramel

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Description : Caramel is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.

Ingredients :

Plain Caramel or ammoniated caramel.

Stability :

Heat : Vere Good

PH (Colour Range) : Reddish Brown-Blackish brown.

Light : Vere Good.

Product Code :PECASS – 119 (a)
PECASS – 119 (b)

Concentration :19000 EBC
45000 EBC

Applications : Soft Drinks, Wine, Liquor, Desserts, Sauces,Jellies, Soups, Confectionery etc.