Producem o gamă caramel apple dump cake de prăjituri şi fursecuri după reţete tradiţionale, nu folosim adaosuri şi conservanţi, termenul scurt de valabilitate al produselor noastre dovedind acest lucru. Torturi pentru orice ocazie, orice eveniment de familie.

Fie o cununie, serbarea absolvirii unei şcoli, aniversarea căsătoriei sau altele, reprezentanţii laboratorului de cofetărie Caramel vă ajută în alegerea celui mai potrivit tort de ocazie. Vă invităm să vă inspiraţi din pozele următoare. Cu un astfel de tort puteţi face o bucurie dublă persoanei iubite, prima surpriză fiind imaginea vizuală de neuitat, urmând de o plăcere gastronomică unică. Vă prezentăm câteva imagini ca idee. Ziua căsătoriei este un eveniment special în viaţa unui om, de aceea ea necesită o pregătire serioasă şi îndelungată. Ne face plăcere să vă putem ajuta în alegerea tortului şi prăjiturilor potrivite acestei ocazii.

Catalogul nostru conţine foarte multe poze cu torturile deja făcute de noi pe parcursul anilor de activitate. Consideraţi-le surse de inspiraţie pentru tortul dvs personal, deoarece nu există două torturi de miri identice. Colectivul laboratorului de cofetărie Caramel vă urează multă fericire! Până în prezent am avut ocazia să executăm prăjituri şi torturi pentru aniversarea multor firme renumite.

Ne face onoare dacă ne permiteţi să sărbătorim împreună reuşitele firmei dvs! As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. Most likely that comes from Late Latin calamellus ‘sugar cane’, a diminutive of calamus ‘reed, cane’, itself from Greek κάλαμος. Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used.

Caramel sauce is used in a range of desserts, especially as a topping for ice cream. Milk caramel manufactured as square candies, either for eating or for melting down. Alternatively, all ingredients may be cooked together. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel. In the late 1990s, the Parisian pastry chef Pierre Hermé introduced his salted butter and caramel macaroons and, by 2000, high-end chefs started adding a bit of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and Starbucks started selling it. Originally used in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka.

Its popularity may come from its effects on the reward systems of the human brain, resulting in “hedonic escalation”. Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as food and beverage colouring, e. Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. American Heritage Dictionary, 5th edition, 2011, s. Oxford English Dictionary, 1st edition, 1888, s. Littré, Dictionnaire de la langue française, s. The arguments are summarized in Paget Toynbee, “Cennamella”—”Caramel”—”Canamell”, The Academy, 34:864:338, November 24, 1888.

Why you can’t stop eating salted caramel, according to science”. Food and Agriculture Organization of the United Nations. 14632 522 261 522 0 405. We earn a commission for products purchased through some links in this article. Making homemade caramel can seem daunting. After all, boiling hot sugar and the worry of scorching can seem scary at first.

Caramel comes in a few shapes and sizes, there’s the transparent amber syrup that hardens as it cools and is great for decoration, there’s the glossy, drizzle-able sauce that graces the top of a classic sundae, and there’s the chewy, sugary, parchment wrapped confection that you might find in your grandmother’s handbag. So then, what is dulce de leche? Dulce de leche is made in a similar fashion but with milk and sugar as opposed to water and sugar. It’s super easy to do with a can of sweetened condensed milk.

What’s the difference between dry caramel and wet caramel? Dry caramel is made from melting only sugar while wet sugar is made from a combination of water, sugar, and salt. The addition of water helps the sugar melt more evenly than it would with a dry caramel but wet caramels can be more prone to crystallisation. Crystallisation happens when the sugar crystals start to want to reform after being melted into the water, making for a grainy caramel, rather than a smooth and silky one. The first step is to not panic. While avoiding the crystals in the first place is always preferred, if you do start to see some crystals form, add a tablespoon of water at a time and stir gently until the crystals dissolve again.