Final answer:
The making of hot caramelizer with alternative milk involves using an invertase enzyme to hydrolyze sucrose into glucose and fructose, enhancing sweetness. Milk extenders are heated and mixed with other ingredients. This process involves conduction, convection, and radiation heat transfer.
Step-by-step explanation:
The mechanics of a hot caramelizer with alternative milk can be understood from a chemistry perspective. When creating toffees, chocolate companies often use an invertase enzyme, a practice that enhances taste and commercial value. This enzyme is applied over a solid sucrose caramel base and coated with cocoa. In this process, through enzymatic action, invertase hydrolyzes the solid sucrose into liquid glucose and fructose, considerably increasing the sweetness and making the product more appealing to consumers.
In a similar caramelizing process with alternative milk, milk extenders created from whole, skimmed, or powder milk are heated to 90°C, then cooled before mixing with other ingredients. The concept of heat transfer during this process is crucial and can be demonstrated in three forms: conduction, where heat transfers directly from one medium to another; convection, seen when steaming milk; and radiation, when reheating a drink in the microwave.
In practice, the preparation of alternative milk for a hot caramelizer would involve a step to heat the milk extender, then combining it with the caramel and other constituents to ensure an ideal blending and flavor profile suited to alternative milk's properties, which may differ from dairy milk.