Caramel is formed as a dense brown mass when the sugar is heated almost to the melting point. The taste is rather bitter and has a dark brown color. When caramel is mentioned in connection with fillers for biscuits or confectionery products, it means an iris mass or a product obtained by heating butter and yellow sugar. The properties of these materials are determined mainly by the presence of milk, butter and some solid fats (such as palm kernel oil) heated together in the presence of sugar. Partial decomposition, giving a characteristic taste, is known as caramelization.
Iris - is mainly supersaturated syrups, high viscosity prevents crystallization of sucrose but sugar used as the seed in the refrigerated "iris" causes crystallization to form fudge. The texture of the iris seeded determines that it is formed - sweet with fine crystals or granular iris with larger crystals.
Irises or caramel used for application to the cookie must have the following properties:
Soft irises have a moisture content of about 10% and low water activity, and therefore the problem of moisture migration is not as great as when using the jams and jellies.
Manufacture of irises with the desired flavor characteristics and uniformity of fat is especially difficult in cases where the batch-to-batch quality should remain constant. As well as jam, most manufacturers are purchasing cookie iris of confectionery manufacturers. Most species of iris contain cookies and chocolate that separates them from the cookie itself and turns into a pastry.
Caramel wafers are a cookie with iris (with or without filler layer). Such wafers are obtained by applying a film of iris mass to the wafer sheets, then closing these layers on top with the following sheets and obtaining a wafer foot (as in the case of waffles with fillings). The relative humidity of wafers and iris results in a significant loss of crispy properties of wafer sheets. The content of the iris filling is about 70% of the product, and therefore the core is the iris texture, and not the waffle. In Table. 40.1 presents recipes that can serve as the basis for those who wish to cook caramel iris independently.
40.1 Table. Typical formulations of soft caramel toffee
Ingredient number __________ _______
recipe recipe 1 2
Sweetened condensed skimmed milk 50 50
Glucose syrup 20 12
Hardened palm kernel oil 21 21
Invertnыy syrup (75% ST) 20 b
Glucose syrup (DE 63) - 24
Food additives, flavorings On request
Process control requires uniformity of the composition of the iris on the moisture content and texture. Slight variations in texture can be compensated during the application by changing the temperature of the iris.