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CARAMEL CB 76-S

Caramel CB 76 S is a caramel with butter obtained by the controlled heat treatment of food sugars, milk, butter, salted butter and Guérande salt. It has the typical taste and smell of butter caramel.

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CARAMEL CARACREME BS 71

Caramel CARACREME BS 71 is a brown liquid, obtained by the controlled heat treatment of food sugars, milk and salted butter. It is thickened after caramelisation with food thickeners, in order to give it the specific properties of pouring. It has the typical taste and smell of salted butter caramel.

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CARAMEL LFY

Caramel LFY is a dark brown liquid obtained by the controlled heat treatment of glucose, in presence of ammonium hydroxide. The presence of amine functions enables its stability in acidic medium and gives it a positive colloidal charge.

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CARAMEL FLT 84 AV

Caramel FLT 84 AV is obtained by the controlled heat treatment of food sugars, milk and vegetable fat. It is then flavoured with a caramel flavouring. It is a viscous paste with a brown colour. Smell, taste and colour are characteristic of toffee caramels.

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CARAMEL WO 170

Caramel WO 170 is a dark brown powder, obtained by the controlled heat treatment of food sugars and dried by atomisation on support of maltodextrin.

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CORANTE SNC 175 AV

Caramel SNC 175 AV is a brown liquid, obtained by the controlled heat treatment of sugar. It is flavoured with a caramel flavouring and the natural acidity of this caramel is neutralised after caramelisation. It has a distinctive caramel odour and taste.

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