The Science
Primary Reaction
Maillard reaction
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Key Variables
Temperature (85-95°C)pH (5.5-6.5)Water activity (0.8-0.9)Reduction time (4-6 hours)Aromatic compound concentration (10-20 ppm)
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Over-reduction
Cause: Excessive heat or prolonged reduction time
Fix: Monitor temperature and reduction time, adjust as needed