Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Caramel> ?p ?o. }
Showing items 1 to 59 of
59
with 100 items per page.
- Caramel abstract "Caramel (/ˈkærəmɛl/ or /ˈkɑrməl/) is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used: as a flavoring in puddings and desserts as a filling in bonbons as a topping for ice cream and custardThe process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.".
- Caramel hasVariant Brittle_(food).
- Caramel hasVariant Caramel_apple.
- Caramel hasVariant Cr%C3%A8me_br%C3%BBl%C3%A9e.
- Caramel hasVariant Cr%C3%A8me_caramel.
- Caramel hasVariant Nougat.
- Caramel hasVariant Praline.
- Caramel ingredient Sugar.
- Caramel thumbnail Caramel-2.jpg?width=300.
- Caramel type Dessert.
- Caramel wikiPageExternalLink caramel.htm.
- Caramel wikiPageID "64085".
- Caramel wikiPageRevisionID "604101657".
- Caramel calories "103".
- Caramel caption "A saucer of liquid caramel".
- Caramel course "Dessert".
- Caramel hasPhotoCollection Caramel.
- Caramel mainIngredient Sugar.
- Caramel name "Caramel".
- Caramel variations "brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apple".
- Caramel subject Category:Amorphous_solids.
- Caramel subject Category:Candy.
- Caramel subject Category:Confectionery.
- Caramel subject Category:Food_colorings.
- Caramel subject Category:Glassforming_liquids_and_melts.
- Caramel type Food.
- Caramel type FunctionalSubstance.
- Caramel comment "Caramel (/ˈkærəmɛl/ or /ˈkɑrməl/) is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used: as a flavoring in puddings and desserts as a filling in bonbons as a topping for ice cream and custardThe process of caramelization consists of heating sugar slowly to around 170 °C (340 °F).".
- Caramel label "Caramel".
- Caramel label "Caramel".
- Caramel label "Caramello".
- Caramel label "Caramelo".
- Caramel label "Caramelo".
- Caramel label "Karamel".
- Caramel label "Karamell".
- Caramel label "Karmel".
- Caramel label "Карамель".
- Caramel label "كراميل".
- Caramel label "キャラメル".
- Caramel label "焦糖".
- Caramel sameAs Karamel.
- Caramel sameAs Karamell.
- Caramel sameAs Caramelo.
- Caramel sameAs Karamelu.
- Caramel sameAs Caramel.
- Caramel sameAs Karamel.
- Caramel sameAs Caramello.
- Caramel sameAs キャラメル.
- Caramel sameAs 캐러멜.
- Caramel sameAs Karamel.
- Caramel sameAs Karmel.
- Caramel sameAs Caramelo.
- Caramel sameAs m.0h55s.
- Caramel sameAs Q183440.
- Caramel sameAs Q183440.
- Caramel wasDerivedFrom Caramel?oldid=604101657.
- Caramel depiction Caramel-2.jpg.
- Caramel isPrimaryTopicOf Caramel.
- Caramel name "Caramel".