BAKERpedia's video: Wisdom Wednesday: Caramelization 101

Are you interested in learning about the science behind caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning process. Watch this video to find out what you need to know about caramelization. Curious to explore special considerations for caramelization? Check out this article: https://t2m.io/fHKSqzJR Want to discover how the Maillard reaction works? Learn more here: https://t2m.io/jJkxGf7F Looking for more bakery resources? Visit the BAKER Academy now: https://t2m.io/YFgFsAsG Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut