Caramel - Raw Materials and Formulations

摘要

Over the last couple of years, the Back to Basics sessions have covered high boils, fondants and cremes. Those sessions showed you how to make both grained and ungrained confections and how their ingredients and processes would control the finished product form. The basics given then for mixing carbohydrates, usually sucrose and a corn syrup, and the effects of their ratio and final moisture on the syrup phase for texture, water activity and graining still apply in making a caramel, as well as any sugar confection. A caramel uses your knowledge of carbohydrates and then adds milk to develop a confection with its own unique properties in flavor, color and texture, so we need to similarly understand the effects of adding milk. When adding milk, you are actually introducing three new components to your recipe: the milk proteins, the milk fat and the rnilk sugar.