Aromatic Caramel SG
Obtained through controlled heat treatment of carbohydrates without catalysts and blending with other sugars. In the EU it can be either labelled as 'Caramelized sugar', 'Caramelized Syrup' or 'Aromatic Sugar'.
PHYSICAL-CHEMICAL PROPERTIES
- Liquid
- Ph: 2,50-3,50
- IC: EBC 300-550
- Density 15,5ºC: 41,0-42,5 Bè
APPLICATIONS
Dairy dessert and ice cream. Confectionery, pastry, bakery and biscuits.
AVAILABLE IN RECIPIENTS

25 kg.

270 kg.

1250 kg.

25.000 kg.

500 x 30g. sachets.
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