AACT National Technical Seminar

摘要

Caramel has gone beyond just a flavor and color confection. To the confectioner it also provides a specific function. This talk will discuss enrobing, depositing, nut adhesion, high protein, low Aw, bake stable and nondairy functions of caramel. This paper will start with a traditional stand-alone caramel and then look at where to start making changes to provide the specific function you're looking for.