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.
Plain Caramel or ammoniated caramel.
Stability : Heat : Very Good
PH (Colour Range) : Reddish Brown-Blackish brown.
Light : Very Good.
|Product Code :PECASS – 119 (a)|
PECASS – 119 (b)
Concentration :19000 EBC
|Applications : Soft Drinks, Wine, Liquor, Desserts, Sauces,Jellies, Soups, Confectionery etc.|