Description
Controlled pyrolysis of sucrose forms flexible caramel strands through rapid cooling.
Technical
Thermal decomposition of sucrose (C₁₂H₂₂O₁₁) at 170°C produces maltol (C₆H₆O₃) and isomaltol, creating viscosity for strand formation while rapid cooling prevents recrystallization.
Culinary Significance
Creates edible garnishes with structural integrity that shatter cleanly when bitten.
Science
Primary Reaction
Caramelization (non-enzymatic browning)
Parameters
Temperature
170°C optimal
160°C to 180°C range
Temperature range for optimal pyrolysis of sucrose
Time
7
5 – 10
Equipment
heat sourcethermometerspatulasurface for cooling