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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

Available forms

LIQUIDS
Eclats de caramel
PIECES
POWDERS
PASTES

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