| 摘要 |
A powdered sugar caramel composition is prepared by heating the sugar to 140 DEG -200 DEG C., cooling the viscous mass to about 120 DEG C., adding an ammonium salt which is volatile at this temperature, such as ammonium carbonate to precolor the mass, foaming the mass, and cooling the foam to ambient temperature. The cooled foam is then powdered. |
