Box
The “Cuisinez Caramel” Box contains 6 caramel references specially chosen by our experts for the cooking! They are packaged in squeezers and pots (caramel pieces).
Discover below the characteristics of each caramel to create new surprising associations…
Blond caramel is a yellow brown liquid, obtained by the controlled heat treatment of food sugars.
It has a distinctive caramel taste and smell.
Ideal for children, very well appreciated in Northern Countries for its light taste.
Uses: Aromatization or topping of gelled milks, yogurts, dessert creams, ice creams, aromatic extracts, drinks, pastries…
Technical characteristics:
- Colour: yellow brown
- Dry matter: 78%
- No allergens to be labelled
Certifications:
- Certified Kasher
- Certified Halal
Traditional caramel is a light brown liquid. It is obtained by the controlled heat treatment of food sugars.
It is slightly more golden than blond caramel, it is a light brown caramel. It has a characteristic taste, typical of caramels, but the bitter note is not strong. It has the good taste of homemade caramel.
It sweets moderately and colours weakly.
It is the most commonly used caramel, most often in toppings. It corresponds to the standard taste of the French market for adults.
Uses: Aromatization or topping of gelled milks, yogurts, dessert creams, ice creams, aromatic extracts, drinks, pastries…
Technical characteristics:
- Colour : light brown
- Dry matter : 75%
- No allergens to be labelled
Certifications:
- Certified Kasher
- Certified Halal
Strong caramel is a dark brown liquid. It is obtained by the controlled heat treatment of food sugars.
Cooked intensly, it presents bitter notes.
This caramel aromatizes strongly with “cooked” notes. It strongly colours and plays a role of flavour enhancer.
In the pure state, it presents a very marked bitter note. It is often used in pastries to add flavour to the dough or to custard creams to enhance tastes and colours.
Uses: Aromatization or topping of gelled milks, yogurts, dessert creams, ice creams, aromatic extracts, drinks, pastries…
Technical characteristics:
- Colour: Dark brown
- Dry matter: 79%
- No allergens to be labelled
Certifications:
- Certified Kasher
- Certified Halal
Salted butter caramel is obtained by the controlled heat treatment of food sugars, milk and salted butter.
It has the typical taste and smell of salted butter caramel.
The dry matter and the fats coming from milk are higher than the minimum required by the definition of “butter caramel” as given by the confectioners.
Its aromatic richness and its smooth texture bring the specific signature of a local recipe or of a high end product in pure tradition of Brittany or Normandy’s caramels.
Uses: Filling or topping of biscuits, chocolate bars, cereal bars, chocolates, sugar confectioneries, ice creams…
Technical characteristics:
- Dry matter: 84%
- Colour: Light brown
- Allergens: presence of milk and/or milk product
Certification:
- Certified Halal
Caramel pieces are obtained by the controlled heat treatment of food sugars, cream and butter. They are crushed and sieved after caramelization in order to get sized pieces. They have a distinctive caramel smell and taste.
Nigay offers a wide range of caramel pieces with different degrees of caramelization and different grain sizes.
Its greedy profile reminds caramel sweets. They bring a crunchy texture and an intense taste of confectionery. Their size and craft shape allow a visual use as inclusion or decoration.
Uses: Dessert powder mix, inclusion for ice creams, dried mixes, chocolates, confectionery, biscuits…
Technical characteristics:
- Dry matter: >95%
- Granulometry: from 0.5 to 2 mm
- Allergens: milk product
Certifications:
- Certified Kasher
- Certified Halal
Caramel pieces are obtained by the controlled heat treatment of food sugars, cream and butter. They are crushed and sieved after caramelization in order to get sized pieces. They have a distinctive caramel smell and taste.
Nigay offers a wide range of caramel pieces with different degrees of caramelization and different grain sizes.
Its greedy profile reminds caramel sweets. They bring a crunchy texture and an intense taste of confectionery. Their size and craft shape allow a visual use as inclusion or decoration.
Uses: Dessert powder mix, inclusion for ice-creams, dried mixes, chocolates, confectionery, biscuits…
Technical characteristics:
- Dry matter: >95%
- Granulometry: from 5 to 8 mm
- No allergens to be labelled
Certifications:
- Certified Kasher
- Certified Halal
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Useful Information
Aromatic Caramels
They are identical to homemade caramels by the gourmet in his pan or the pastry chef in his cauldron. Control of the temperatures with high-technology cookers, rigorous quality control, warranty of constant characteristics on the finished products, are the advantages with an industrial process compare to the domestic or craft processes.
Available forms: liquids, pieces, powders
Burnt Sugars
These caramels are dark brown and produced from sugars and water only. They bring both taste and colour.
Avalaible forms: liquids and powders
Caramel Specialities
They are tasty products made of milk, butter, cream or fruit extracts. They bring a gastronomic connotation and are made in accordance with traditional methods. For example, Nigay has developed a range of salted butter caramels like Brittany’s traditionnal caramels.
Avalaible forms: liquids, pieces, powders, pastes
