I have researched this subject a lot, about caramels and kinking, and found 3 lines of thought.
1) The kinking is tied to the caramel gene, and can not be avoided.
2) It can be avoided or at least minimized if certain tweaks are made during incubation. The usual recommendations are to either a) incubate at 86 to 87f, or b) lower humidity than usual in the egg box.
I would like to hear from people who have actually worked on caramels, their thoughts on this, and if the eggs should be incubated differently, please explain.
I do know how one would lower incubation temperatures, but how would one lower egg box humidity? By drilling holes in the egg box? Or adding less water to the vermiculite? How much?
I usually use the "substrateless but not really" method for my egg incubation, where I make vermiculite slightly wetter than usual, and lift the eggs off of it with light diffuser. But since I am expecting a caramel project clutch soon, I need to get this figured out.