Caramelisation
Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavour and brown color. As the process occurs, volatile* chemicals are released, producing the characteristic caramel flavour. Caramelisation is a type of non-enzymatic* browning.
Caramelisation in this recipe and Evaluation |
Caramelisation in this recipe takes place in the filling. it is very important that Caramelisation takes place other wise the sauce won't have the right taste and colour.
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Physical Changes |
Caramelisation creates the physical changes of brown colouring and nutty flavour.
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