STUDYING THE CHANGES IN CARAMEL MASS DENSITY DURING STRETCHING

Abstract

Some technological issues of obtaining caramel mass with the necessary quality indicators are discussed in this article. During stretching, which is one of the most important stages of caramel mass processing, some problems may occur connected with the duration of the stretching, as well as the content of the dry matter in the mass. The change in the density of caramel mass during stretching, which is an important indicator for further processing of the mass has been revealed in the article.