FOOD & PHARM
CARAMEL SPECIALITIES
Caramel Specialties are obtained by the controlled heat treatment of food sugars together with other ingredients (milk, butter, fruit extracts, honey, malt, chocolate, vegetable fat)which give a distinctive taste and/or special texture to the final product.
These ingredients give the following specific aspects to our caramels such as coating, filling, inclusion, ripple, topping
| TYPE | MILK CARAMELS |
AROMATIC CARAMELS WITH BUTTER |
CHOCOLATE CARAMELS |
CARAMELS WITH MALT |
CARAMELS WITH FRUIT EXTRACTS |
CARAMEL FILLINGS |
|
INGREDIENTS ADDED |
Milk | Butter Salt butter |
Chocolate | Malt extracts | Apples, Oranges, Grappe… | One or several of the above mentioned ingredients and vegetable fat |
| CHARACTERISTIC | – Toffee taste thanks to the caramelisation of milk and sugars. – “Very warm” colour – Typical taste of milk caramel confectioneries |
– Typical taste of caramel confectioneries with butter |
– Roasted Flavor enhancer caramelized chocolate |
– Taste of caramelised malt | – Typical taste of caramelised fruit juice: Tatin apple, crystallized oranges, currants. |
– Dedicated texture, heat resistant and usable under cold temperatures |
| USE | – Ready to use caramel for coating – Ice-creams – Dairy desserts: mixed in the blend to aromatize or as coating |
– Ready to use caramel for coating – Ice-creams – Dairy desserts: mixed in the blend to aromatize or as coating |
– Ready to use caramel ( for topping) – Ice-creams – Dairy desserts: coating or mixed in the blend) |
– Brewery specialties – Cereal based products |
– Ready to use caramel fo r coating – Ice-creams – Dairy desserts: Dairy desserts: mixed in the blend to aromatize or as coating – Pastries – Aromas |
– Can be used in chocolates and biscuits thanks to controlled humidity – Ice-creams – Pastries – Chocolate bars, cereal bars |
Flakes
Liquid
Powder
