The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product:
The colouring of proteins, under favourable conditions, is called maillard reaction. In most bakery products this happens when the outer layer reaches 120°C. The next step in colouration happens when the crust reaches about 150/160°C. The higher the colour reaches the darker the crust becomes.
The choice of ingredients, type and source of protein, type of sugar, kernel size, etc. will make that we can influence the momentum that this happens. The heat in the oven can make a huge difference as well, where we need to be careful to make sure that the inner side of our products still reaches sufficient temperature to be fully baked while the outside hasn’t burned.
Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...
The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the p...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist