Red Arrow has released developments in browning technology with a wide range of application possibilities.
Browning flavourings which react with proteins in food under the influence of heat creates an appetising, golden brown colour. The browning products are available in dried and liquid form, which means different application technologies can be used to accommodate various practical needs. The even and stable browning of food can be adjusted to suit the user. The Maillard reaction, which is accelerated even at low temperatures, results in an improved texture and higher end product yield.
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