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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Caramelization is a non-enzymatic browning reaction between sugar and amino acids, resulting in new flavor compounds and browning.
Origin: Ancient Egyptians, Greeks, and Romans (Ancient times) — Mediterranean
See full technique reference →The Maillard reaction, a type of caramelization, involves the breakdown of sugar molecules into simpler compounds, which react with amino acids to form new flavor compounds and browning. This complex process can be affected by factors such as pH, moisture content, and the presence of catalysts or inhibitors.
Primary Reaction
Maillard reaction
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