Hand burnt sugar milk tea
Hand burnt sugar milk tea

'Taiwan island maru' 'hand burnt sugar milk tea' as the name suggests, is the natural 'caramel' using a slow fire through 16 to the process, constantly repeated stir-fry, in the grasp of the heat, 'hand burning' master to use keen eyes and thousands of experience to just the right time to judge. 'Hand-made caramel' is burnt to a yellow color on the spot, which makes the caramel taste 'wan' beautiful. With the perfect combination of 'fresh' and live milk, 'Taiwan high mountain tea' is added, which is called 'wan zuo hand-burnt sugar milk tea'. The production of caramel is nothing new.

A glug down, lips and teeth aftertaste sweet thick caramel taste, fragrant pure but not greasy, as if to see the master of the scene of handmade caramel syrup, fresh milk and caramel, and bite a few Q bouncing caramel pearls.

Hand burnt sugar is a BrowningReaction. Browning reaction is a common phenomenon in our daily life and food processing and cooking, but so far, science and technology have not been able to explain the mechanism of caramel reaction, and the structure and composition of caramel has not been recognized. 'Caramel is complex and unpredictable,' sighs Brache, a British chemist who has spent most of his life working on caramel in his laboratory. 'only by controlling ingredients, preparation techniques, time, temperature and so on to the maximum extent possible can we ensure the repeatability of high quality products... '. It can be seen that the production technology of caramel is difficult. It is also regarded as a high-tech product in foreign countries, and its production process is strictly confidential. The reason why American Coca Cola can be popular all over the world for a century and has the largest international market share is inseparable from its acid-resistant caramel technology. It is also used as 'omaru omaru'.