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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A sweet syrup and crystalline sugar derived from the sap of the date palm through controlled boiling and evaporation.
Origin: Sumerians (Sumerian period (c. 3000–2000 BCE)) — Mesopotamia
See full technique reference →The process concentrates sucrose, glucose, and fructose by evaporating water at 100–130 °C, then induces caramelization at 120–130 °C to develop brown pigments and flavor compounds. Controlled cooling allows sucrose crystallization, while excessive heating generates furans such as HMF, reducing nutritional value.
Primary Reaction
Evaporation and caramelization of sugars
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