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

Finely caramelized 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
Eclats de caramel

Pieces

A range of controlled particle sizes

Powders

Pastes

L'art et la science de la caramélisation