Specialty Caramels

Specialty Caramels are caramels obtained by the controlled heat treatment of food sugars combined with one or multiple other ingredients: milk, cream, butter, salted butter, etc. Perfectly heat-stable, they offer various possibilities in terms of taste (from milky to strong caramels notes), colors (from white cream to dark brown), forms (flakes or paste), and texture (viscosity, stickiness, etc). Caramel flakes are obtained by crushing and sieving food sugars after caramelization to obtain different particle sizes (from 1mm to 5mm).
Three main applications for Specialty Caramels are:
Dairy : They can be used in the mass, as ripples, toppings, or hard inclusions (in flakes form) in ice-creams, or chilled/frozen desserts.Baking. Caramel pastes and hard inclusions are particularly appreciated in sweet snacks, cookies, cakes, and preparations.
Confectionery. Caramel inclusions remain one of the favorites at chocolate manufacturers. Combined with other ingredients, they can provide an amazing taste to chocolate pieces, tablets, or all kinds of hard and soft candies.
Featuring a very large variety of tastes, textures and forms, Specialty Caramels can be fully customized to respond to precise needs. Plus, the animal-based ingredients can be replaced by vegetal ones to respond to the demands of vegan consumers. In that regard, Sethness Roquette has created a brand new vegan non-dairy caramel that uses pea protein and vegetal fat to replace milk, without giving up the great taste and texture of a milk caramel.