Caramelization | Baking Processes | BAKERpedia
Caramelization | Baking Processes | BAKERpedia
Jun 10, 2015
bakerpedia.com
The caramelization process gives brown butter a nutty, toasted flavor that adds richness and depth to both sweet and savory dishes. Watch how it’s done! ✨ | Clabber Girl
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Food Meets Science on Instagram: "The process of caramelization occurs when sugar molecules break down under heat and recombine to form new compounds that give caramel its characteristic flavor and color. (Caramelization is not limited to sugar. ) The main component of table sugar is sucrose, which is a disaccharide made up of glucose and fructose molecules linked together. Sucrose molecules are relatively stable at room temperature. When you apply heat to sugar, it starts to melt at around 160°
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