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Τι (ποιος) είναι caramel$11287$ - ορισμός

CONFECTIONERY PRODUCT MADE BY HEATING SUGARS

Caramels; Caramel candy; Caramel (aroma); Caramel sauce; Salted caramel

Caramel color

WATER SOLUBLE FOOD COLORING

E150; E150d; E150a; Sulphite ammonia caramel; E150b; E150c; Caramel colouring; Caustic caramel; Spirit caramel; Caramel Color; Sulfite ammonia caramel; E 150d; E-150d; 150d; Colour 150d; Caustic sulfite caramel; Ammonia caramel; Tinctorial strength; Caramel colour; Caramel coloring; Plain caramel; Parisian essence; Plain Caramel; Carmel color; Caramel E150d; Caramel E150c; Caramel E150b; Caramel E150a; Caramel E150D; Caramel E-150d

Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization.

https://en.wikipedia.org/wiki/Caramel_color

Caramel shortbread

BISCUIT CONFECTIONERY

Caramel Shortbread; Millionaires shortbread; Millionaires slice; Caramel slice; Millionaire Shortbread; Caramel shortcake; Millionaire's shortbread; Millionaires' Shortbread; Millionaire's Shortbread; Caramel square; Caramel squares

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. Multiple variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.

https://en.wikipedia.org/wiki/Caramel_shortbread

caramel

(caramels)

1.

A caramel is a chewy sweet food made from sugar, butter, and milk.

N-VAR

2.

Caramel is burnt sugar used for colouring and flavouring food.

N-UNCOUNT: also a N

Βικιπαίδεια

Caramel

Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.

A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.

https://en.wikipedia.org/wiki/Caramel