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Processes

Caramelising

Dry and wet caramel, candied nuts, caramel sauce, fudge.

Caramel reacts to a difference of just a few degrees. Cucimix's bottom probe and continuous stirring give even heat, and the programme stores exact temperature and time – so every batch in the pastry lab has the same colour and flavour.

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Firex Caramelising — Processes

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