Miranda Automation Private Limited, an ISO 9001:2000 Certified Company offers the Caramel Processing Machine In the Caramel Processing Machine, food items like bakery products such as bread, cakes, biscuits, colas peanuts and beers are given a brownish colour by adding caramel. Caramelisation causes changes in food not only in colour but also flavour. Caramelisation in the Caramel Processing Machine is done by melting sugar at high temperatures followed by boiling which converts sugar into glucose and fructose. Normally the temperature at which Caramelisation takes place in between 110 degree C to 180 degree C depending on the type of sugar. Commercial Caramelisation in the Caramel Processing Machine is produce by heating sugar in the presence other ingredients which results in caramels of different colours which can be used as additives to food.
