Description
Mark Heim, R. Mark Heim Confectionery Consulting. Presented at the 2018 conference
Your caramel recipe is finally complete. On the benchtop, you developed and modified the recipe using your troubleshooting guide to get just the right color, flavor and texture. You balanced the type and level of reducing sugars (dextrose,fructose, maltose and lactose) with milk protein level and quality.The monosaccharides have more than twice the reducing strength of the disaccharides
