FAQ

Filling and topping caramels are technical caramels, obtained by controlled cooking of sugars in the presence of other ingredients, such as raw materials of dairy or vegetable origin (condensed milk, vegetable fats, texturizers, etc.). These ingredients give the resulting caramel an indulgent, technical touch.

Textured caramels can be used in all sorts of applications:

• Dairy products
• Ice-creams
• Plant based desserts
• Cookies
• Bakery, pastries and cakes
• Confectionery

An extract is a product obtained by treating a natural raw material, of plant or animal origin, with one or more solvents (mainly water, alcohol, etc.)

The material is used as is or prepared by one or more traditional processes (e.g. grinding, roasting, peeling, drying, etc.) with a view to extraction (e.g. infusion, distillation, etc.), then separation (filtration, centrifugation, etc.).

An ORGANIC extract is composed of an ORGANIC raw material and an ORGANIC solvent. Less powerful than a flavor, it can increase the final cost of a product.

Take vanilla, for example: vanilla pods are ground, mixed with water and alcohol, then heated and filtered.