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

Manufacturing food caramels is a meticulous process. The first stage involves mixing all the ingredients : sugar, butter (sometimes salted) and cream. These ingredients are then heated at a precise temperature in large vats. As the temperature rises, the mixture caramelizes, acquiring its characteristic color and recognizable aroma. Once our mixture has reached the desired texture and color, it is cooled and subjected to quality control before being packaged.