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

Jerrycan
25 kg.

Plastic drum
270 kg.

IBC
1250 kg.

Cisterna
25.000 kg.

Cardbox
500 x 30g. sachets.

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Aromatic Caramel

Burnt Sugar

Caramel Color

Aromatic Caramel SG