What You Need to Know
Lactose undergoes caramelization at 110-160°C while milk proteins participate in Maillard reactions, producing furans, maltol, and lactones. The water bath prevents localized overheating that would cause casein coagulation.
Creates smooth, spreadable caramel with cooked milk flavor distinct from dry caramelization methods.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
3 hours
2 hours - 4 hours
Equipment
Sealed metal cansDeep roasting panThermometer
Steps
- 1.
Alfajores (South America): Primary filling adhesive
- 2.
Chocotorta (Argentina): Layered dessert binder
The Science
Primary Reaction
Maillard reaction + lactose caramelization