PAT.23.0001
Caramel — Dry and Wet Caramel Methods
Caramel is sucrose heated beyond 160°C, undergoing pyrolysis to produce a complex mixture of volatil…
PAT.23.0002
Sucre Cuit — Cooked Sugar Stages (Thread to Caramel)
Sucre cuit encompasses the progressive stages of sugar syrup concentration, from thread (100°C) thro…