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Caramel manufacturing
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Caramel apples

Caramel manufacturing

Caramel manufacturing In the industrial manufacture of candies are often used as raw sugar, glucose and water, which are combined in the proper proportions to generate a syrup (syrup) that is then cooked at high temperatures. A fast evaporation produces the Elimination of the water in the syrup boiled, with a paste of candy that can be shaped in different ways. The subsequent cooling causes the crystallization of the mass, forming the actual candy to give rigidity that makes it suitable for its packaging. Depending on the solvent (water or milk) and the recipe, the end result can be called in one way or another. When it is made with milk, reaction with the proteins it generates cyclic organic compounds which provide new flavours, to give the Maillard reaction. The final texture depends on the temperature which is boiled in sugar syrup, as well as the presence of acids during cooking (for example, the addition of vinegar in the Oriental syrups results a less viscous product). The presence of a solute in a liquid increases its boiling point, and therefore the more percentage of sugar has dissolved, will increase over the boiling temperature. But when the mixture is heated, the water boils and evaporates, and therefore increases the concentration of sugar; This makes it more to increase the boiling point of the mixture. This relationship is predictable, and carried a temperature in concrete mixing is achieved the desired sugar concentration. In general, at higher temperatures (greater concentration of sugar) are hard and rigid, candy while the lower temperatures produce softer candies. A thermometer is recommended to control the temperature.
For more information about the boiling points and names, see syrup.
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