Technology of reactive aromatic compounds
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Caramel and milk caramel were first created by warming up sugar to the point of melting. The subsequent caramelization created caramel. When milk or cream was added the final product was cream-like substance with caramel taste. This basic principle is applied in sophisticated ways in various procedures and under precisely defined conditions also in the production of Frujo caramel products.

Caramel comes with many taste profiles, from soft sweet to strong roasted taste. This depends on the method of caramel production. Different attributes of caramel are the result of different temperatures and interactions between sugars and proteins from various ingredients (Maillard reaction).

Specialists from Frujo developed a range of recipes, each with characteristic aroma, different content of milk fat and therefore suitable for a number of applications and combinations.

Recipes with renowned characteristic aroma were developed, such as Dulce de Lechce, Créme Brulée and Russian "Zguszonka" with its intense taste of condensed milk. These products have unique taste profile, which gives them great potential to be different.

Specialists from Frujo developed a range of recipes, each with characteristic aroma, different content of milk fat and therefore suitable for a number of applications and combinations.