The science behind the process Have you ever heard of the Maillard reaction? It was first described by the French chemist Louis-Camille Maillard in 1912, and it is also referred to as non-enzymatic browning. It affects the final taste of the products and the color of the food. Where can this phenomenon be observed? Welcome […]

We often say that something is caramelized, but do we know exactly what this means and how the process works? We will try to answer this question. The sweet science Caramel is a word that evokes good associations for most people around the world. Caramel apples, caramel candies, salted caramel – all these things increase […]

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