Caramelization

The browning of sugars by heat alone, creating sweet, nutty, slightly bitter flavors and a deeper color. It's different from the Maillard reaction, which needs amino acids from proteins along with sugars and starts at lower temperatures. In a bread crust both happen together, which is why a well-baked, deeply browned crust tastes so much richer than a pale one.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Don't pull your bread too early. That dark, bold crust is where caramelization and Maillard flavor live.