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.
Milk | Caramelization brings out rich toffee notes | Ready-to-use in the mass or |
Butter/salted butter/milkButter | Typical taste of confectioner’s butter caramel | |
Cream | Typical taste of confectioner’s cream caramel | |
Chocolate | Warm notes of chocolate | |
Malt extractMalt | Taste of caramelized malt | brewery specialities |
Apples, oranges...Fruit | Typical taste of caramelized fruit juice: stewed apples, crystallized oranges | ready-to-use in the mass or |
Caramel | Modified texture | chocolates & biscuits |
