| 摘要 |
The subject of the invention is a method of caramelising dried fruits by coating them with a sugar syrup. The caramelization method consists in caramelising a peeled or roasted or dehydrated or dried raw fruit and in coating the dried fruits with a sugar syrup. If the caramel used is natural, the coating is of the order of 30 %. The natural caramel is heated to various temperatures in order to improve the taste (temperature of the sugar adapted to the type of fruit). The invention is in particular applicable to the confectionary industry.
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