What You Need to Know
The low‑temperature thermal process removes water to below 5 % moisture, while the Maillard reaction between reducing sugars and amino acids generates brown pigments and savory flavor compounds. This chemistry produces a range of heterocyclic and aldehyde compounds that contribute to the characteristic nutty and toasty aroma. Proper airflow and moisture monitoring are essential to avoid over‑drying or mold growth.
The Science
Primary Reaction
Maillard reaction between reducing sugars and amino acids