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Caramels
Caramels are not typically used for color in bakery and snack products. Caramel is a popular flavor and sweetener that is derived from heating sugar. It is usually employed for its rich and distinct taste rather than its coloring properties. However, caramel can contribute to the overall aesthetic appeal of certain baked goods or snacks by providing a golden or amber hue, especially in caramel-flavored items such as caramel cookies or caramel popcorn. So while caramel may not be primarily used as a colorant, it can still enhance the visual appeal of bakery and snack products.
Caramels often utilize glucose syrups in their production to control crystallization and achieve the desired texture, aiding in creating smooth, creamy caramels.
Glucose syrups serve as a crucial ingredient in caramel-making by preventing sugar crystals from forming, resulting in a smooth, chewy texture desired in caramels.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
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