Features
Yellow-amber color with scaly texture and different size.
Its taste is quite sweet, although it may have a slightly fruity nuance and smell due to the natural presence of sugar during the production process.
Applications
PtzN is applicable to any elaboration or recipe to provide effervescent or surprising effect, always in fatty bases (kept away from moisture) and with a mixing temperature below 35ºC (95ºF) to preserve intact its effect.
Curiosities
As described in a 1980 patent, the popular sweet is made by dissolving sugars in water by cooking it at 160ºC (320ºF) until the water content is 3% by mass and while stirring intensely it is pressurized with carbon dioxide CO2 at 50 atm pressure. The mixture is kept under pressure and allowed to cool down and solidify, enclosing the tiny bubbles of CO2 in the caramel. When pressure is released on the cooled and solidified caramel, it breaks into pieces that vary in size with a unique and surprising resulting.
Dosage
Q/S
