Apart from adding proteins and reducing sugars, there are other ways to influence the Maillard reaction. Temperature is crucial, and the correlation between temperature and browning is obvious. In order to obtain sufficient Maillard products within minutes or hours, a temperature of more than 212°F (100°C) is required. This is easily achieved in processes such as frying, roasting, grilling, toasting, flambéing, and baking. A typical temperature range of 230 to 340°F (110–170°C) is often cited as ideal for the Maillard reaction to proceed in the normal time frame. If the temperature gets too high, bitter flavors develop, even before the surface appears burned. If the temperature exceeds the typical range for the Maillard reaction, it is common to talk about pyrolysis, which can be characterized as heat-induced decomposition. If uncontrolled, pyrolysis of foods will typically give rise to burned and bitter flavors. However, the desirable smoky flavor in barbecue sauces and Scotch whisky comes from the controlled pyrolysis of wood and peat, respectively.