Caramel molasses is an important technological ingredient in the production of caramel, sweets, toffee, fillings and a number of other products. Its role is much broader than the formation of a sweet taste: it helps to control the state of the sugar system and obtain a stable structure.
Crystallization control
When boiling sugar solutions, there is a risk of large crystals forming. This may result in unwanted graininess, cloudiness, or a change in texture. Caramel molasses contains a mixture of carbohydrates that helps regulate the crystallization of sucrose.
The effect depends on the composition of molasses, its share in the recipe and the cooking mode. Therefore, process parameters must be determined on the basis of tests.
Formation of structure and viscosity
Molasses affects the viscosity of the caramel mass and its behavior during molding. Hard and soft products require different characteristics. The wrong choice can lead to excessive stickiness, brittleness or instability of the shape.
When developing a formulation, the temperature, humidity, cooling rate and compatibility of molasses with fats, dairy components, fruit preparations and other ingredients are evaluated.
Taste and color
Caramel molasses is involved in the formation of the overall flavor profile and can affect the shade of the finished product. It is important to maintain a balance: the product should maintain the desired sweetness, but not overlap the aromatic components.
The degree of boiling and the temperature load also affect the color. Therefore, when changing the supplier or type of molasses, it is recommended to carry out a comparative production.
Storage stability
The structure of the product continues to change after production. Moisture is redistributed, sugar components can crystallize, and the surface can become sticky. Properly selected molasses helps to manage these processes, but is not a substitute for correct packaging and storage conditions.
The assessment should be carried out not only immediately after production, but also during the planned shelf life.
How to choose a product
When ordering, it is necessary to inform the type of product, the composition of the recipe, the required consistency and existing technological problems. Based on this information, you can choose the appropriate molasses option and prepare a sample.
ZHPZ produces enzymatic and acidic caramel molasses. The final selection should be based on the specification and test results on the customer's equipment.
Describe your recipe and the required result - the specialists of the housing and communal services will help you choose caramel molasses for testing.
Contact the specialists of the Housing and Communal Services
