Description
Presenter: Arthur Rittenberg, Humko Oil Products
This paper is about caramel processing, including both batch and continuous methods. First, let’s discuss making the caramel premix using a typical formula (there are numerous formulas and ingredients that can be used). From there, we will discuss the mixing of these ingredients, and then cover the various cooking processes to include lab batch, production batch and automatic cookers. Finally, we will cover two methods of cooling the cooked caramel and briefly discuss several forming processes
