Caramel specialities

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Caramel specialities

Bringing distinctive tastes & textures to ever more delicious products

Caramel specialities are obtained by the controlled heat treatment of food sugars with one or multiple ingredients: milk, cream, butter, salted butter, fruit extracts, honey, malt, chocolate, vegetable fat, etc.

Coatings

Fillings

Inclusions

Ripples

Special textures & tastes

Milk	Caramelization brings out rich toffee notes Rich colour Typical taste of confectioner’s milk caramel	Ready-to-use in the mass or as coating Ice creams Dairy products
Butter/salted butter/milk Butter	Typical taste of confectioner’s butter caramel
Cream Fresh cream	Typical taste of confectioner’s cream caramel
Chocolate	Warm notes of chocolate
Malt extract Malt	Taste of caramelized malt	Brewery specialities Cereal based products
Apples, oranges... Fruit extracts	Typical taste of caramelized fruit juice: stewed apples, crystallized oranges	ready-to-use in the mass or as coating Ice creams Dairy Products Pastries Flavourings
Caramel fillings	Modified texture Bake stable and freeze thaw resistant grades	Chocolates Biscuits Ice creams Pastries Chocolate and cereal bars

Nigay, the expert in caramels in all its forms

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Available forms

LIQUIDS

Eclats de caramel

PIECES

POWDERS

PASTES

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