The success story continues: After the laser raclette was introduced on 30 November 2018 at the Institut für Strahlwerkzeuge (IFSW) at the University of Stuttgart, the French dessert classic Crème Brûlée can now also be produced in larger quantities with a laser since 19 Juni 2019. The IFSW has used a convivial gathering to caramelize several portions of Crème Brûlée with a CO2 laser.
In order to obtain a uniform caramelized sugar layer, the laser beam was moved in a circle over the cream with a feed rate of 5 m/min and a power of 650 W. This uniform heating resulted in a very tasty layer of caramel on the Crème Brûlée. The laser can obviously also be used as a versatile tool in the kitchen. What's next? Be curious!
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