Dextrinisation: Dextrins, Starch + dry heat, Toast, , Water is driven out through evaporation, , Toasted smell, taste and colour, Caramelisation: Sucrose (sugar), Sugar + heat, Caramel, , Toffee , Sugar melts to create a syrup, Boiling removes water through evaporation, , , Sweet smell, taste and brown colour,

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