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 & cereal bars

Available forms

Liquids

Extensive range of viscosities

Pieces

A range of controlled particle sizes

Caramel specialities

Bringing distinctive tastes & textures to ever more delicious products

Special
textures
& tastes

Milk

Ready-to-use in the mass or
as coating

Ice creams
dairy products

Butter/salted butter/milk

Butter

Cream
Fresh cream

Chocolate

Malt extract

Malt

brewery specialities
cereal based products

Apples, oranges...

Fruit
extracts

ready-to-use in the mass or
as coating

ice creams
dairy products
pastries
flavourings

Caramel
fillings

chocolates & biscuits
ice creams
Pastries
chocolate & cereal bars