What You Need to Know
Sucrose inversion to glucose and fructose followed by polymerization into caramelan (C12H18O9) and other high molecular weight compounds, with rapid cooling creating amorphous solid structure.
Creates ethereal, crisp sugar structures for decorative garnishes or textural contrast in desserts.
Key Parameters
Temperature
152°C
149°C - 154°C
Time
5 minutes
3 minutes - 7 minutes
Equipment
Copper sugar potSugar thermometerOil-coated dowelsHeat-resistant gloves
Steps
- 1.
Croquembouche (France): Structural binder and decorative element
- 2.
Pashmak (Iran): Primary textural component
The Science
Primary Reaction
Caramelization