Description
Presenter: Mike Koch, retired, Sanders & Morley Candy Makers
Moderator: Abdoulaye Traore, ofi
Caramel is a unique confection that can be used in many different applications, and the way heating and cooling is applied can have an enormous effect on the resulting product. This presentation will look at the cooking and cooling processes available for caramel manufacturing. We will discuss the process of caramelization and the importance of proper cooling, which can take place in several ways. If not properly cooled, the caramel can continue cooking, resulting in unwanted changes in color, texture and eating quality. This versatile confection contains a multitude of possibilities, but it’s up to the confectioner to understand the effects of temperature to unlock its potential.
