Description
Creamy consistency, without perceptible solid crystals, brown caramel color, coming from the Maillard reaction. Characteristic sweet flavor, without strange smells or flavors.
Creamy consistency, without perceptible solid crystals, brown caramel color, coming from the Maillard reaction. Characteristic sweet flavor, without strange smells or flavors.
Vacalin
Cachafaz
Vacalin
