Caramel refers to maltose syrup or maltose syrup.

Caramel is a food product made from corn, barley, wheat, corn, corn, corn, and other grains by fermentation and saccharification, and is generally reducing and also antioxidant.

Maltose, also known as maltose syrup or maltose syrup, is the starch sugar product with the longest history of production, liquefied by enzymes, saccharification, refinement, and concentration of maltose content of maltose between the high maltose syrup and maltodextrin starch sugar products.

Introduction

Caramel has soft and hard points, the soft one is yellowish-brown viscous liquid, commonly known as sugar thinning, non-sugar ingredients, hard one is soft caramel by filtering and purification, remove the residue of the residue, mixing with the air, solidification, for the porous yellow-white sugar cubes.

Caramel refers to the use of starch converted by extraordinary processes, unlike sucrose, caramel is generally known as sugar dilution, sugar dilution is divided into red dilution and white dilution, red dilution that is maltose, caramel is not only maltose sugar to make pastries two kinds of sugar dilution use is not the same.