What You Need to Know
Thermal decomposition of sucrose (C₁₂H₂₂O₁₁) produces caramelan (C₂₄H₃₆O₁₈) and other polymers through elimination reactions, with concurrent Maillard reactions creating flavor compounds at temperatures above 170°C.
Provides contrasting crunch and concentrated caramel flavor when sprinkled on desserts, acting as both garnish and flavor amplifier.
Key Parameters
Temperature
180°C
150°C - 200°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
Heat sourceThermometerSugar
Steps
- 1.
Croquant (French patisserie): Creates glass-like sugar shards
- 2.
Dalgona (Korean street food): Forms porous honeycomb structure
The Science
Primary Reaction
Caramelization