Caramelization | Baking Processes | BAKERpedia
Caramelization is the oxidation of sugar that creates intense flavors and non-enzymatic browning. It is primarily utilized in the food.| BAKERpedia
Caramelization is the oxidation of sugar that creates intense flavors and non-enzymatic browning. It is primarily utilized in the food.| BAKERpedia
Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids, and other key functions.| BAKERpedia
