Realization of Maillard Reaction as a result of Microwave Heating

[fmohd2405]

Hi, could you please have a look at this topic?

Caramel Based Popcorn

Hey, hi i have been work on coated popcorn (Caramel based) issue which i am facing is i am not getting authentic flavour & Aroma of caramel let me explain you , we are still working on pilot plant level and using almost 60% of sucrose-Corn syrup in ratio of 60-40. could you please put some light onto this. thanks in advance.