All about chicory root > Roasting

Roasting is a critical step that must be carried out perfectly. During this step. inulin, a polyfructosan made up of one sucrose molecule and 2 to 50 polymerized fructose molecules, is transformed into fructose. The master roaster caramelizes these juices to a precise temperature, between 150 and 180° C, creating the aroma that is so distinctive of chicory.