Description
A viscous syrup made by crushing dates and simmering them to concentrate sugars.
Technical
The process concentrates sugars by evaporating water at 90–100 °C, lowering water activity to 30–35 % and inhibiting microbial growth. Mild Maillard reactions produce melanoidins that give the syrup a characteristic toasty aroma, while temperatures above 120 °C trigger caramelization and off‑flavors.
Science
Primary Reaction
sugar concentration via evaporation and Maillard reaction
Sensory Profile
Aroma ()
sweetfruitytoastynuttycaramel-likemolasses-likehoneyedfig-likebrowned butter