Aromatic caramels Caramel colours Burnt sugars Caramel specialties TECHNICAL INFORMATION The expert in caramels submits its CARAMEL SPECIALTIES Simply caramel CARAMEL SPECIALTIES PRESENTATION Caramel specialties are obtained by the controlled heat treatment of food sugar together with other ingredients ( milk, butter, fruit extracts, honey, malt, chocolate, vegetable fat ) which give a distinctive taste and/or special texture to the final product. MAIN USES These ingredients give the following aspect to our caramels such as coating, filling, inclusion, ripple, topping. CARAMEL SPECIALTIES OUR CARAMEL SPECIALITY RANGE Type Ingredients added Profile Use Milk caramels Milk - Toffee taste thanks to the caramelisation of milk and sugars. - “Very warm” colour - Typical taste of milk caramel confectioneries Caramels with butter Butter Milk - Typical taste of caramel confectioneries with butter - Conform to the French « code d’usage de la confiserie » Aromatic caramels with butter Butter Salted butter - Typical taste of caramel confectioneries with butter Caramels with chocolate Chocolate - Roasted flavour enhancer, chocolate smoothly caramelised Caramels with malt Malt extracts - Taste of caramelised malt- Brewery specialtiesCereal based products -Taste of caramelised malt- Brewery specialties -Cereal based products - Typical taste of caramelised fruit juice: tatin apple, crystallized oranges, currants. - Ready to use caramel for coating - Ice-creams - Dairy desserts: Dairy desserts: mixed in the blend to aromatize or as coating - Pastries - Aromas Caramels with fruit extracts Apples, Oranges, Grappe… Caramel fillings One or several of the above mentioned ingredients and vegetable fat Dedicated texture, heat resistant and usable under cold temperatures - Ready to use caramel for coating - Ice-creams - Dairy desserts : mixed in the blend to aromatize or as coating - Can be used in chocolates and biscuits thanks to controlled humidity - Ice-creams - Pastries - Chocolate bars, cereal bars CARAMEL SPECIALTIES AVAILABLE IN DIFFERENT FORMS Flakes Liquid Powder Paste CARAMEL SPECIALTIES OUR PACKAGING RANGE All our products are delivered in a packaging adapted to your needs and the texture of the product. We offer either one-way packaging or Nigay returnable containers with deposit. Type Cans and buckets Plastic drums Metal and plastic drums Weight 6.5, 13, 18, 25 or 40 kg 80 kg 160 to 300 kg Sealed plastic containers Sterilizable stainless steel containers Bulk from 800 to 1400 kg from 1025 to 1120 kg 28 tons MAX Weights may change according to caramel density For any other weight, please contact us. CARAMELS SPECIALTIES YOUR REQUEST You wish to develop a new product including caramel…You have ideas and you want us to help you. DO CONTACT US ! Please tell us what your needs are, then we will elaborate specific caramels to meet your requirements. Feel free to contact us by phone: +33 (0)4 77 26 21 33 or email : [email protected] Henri NIGAY, Technical Director Yves NIGAY, Commercial Director Cécile GOUTTEFANGEAS, R&D Manager Philippe ALLOING, Export Manager CARAMEL SPECIALTIES CANDY CODE USES Milk Caramel : The designation « milk caramel » is only used for candy products exclusively cooked by heat treatment of: • sugar and / or honey • milk (*) • vegetable fat * The final product must contain at least 4.5 % of non fat dry matter from milk and 1.5 % of lactic fat. Caramel with cream and caramel with butter : The designations « caramel with cream » and « caramel with butter » are only used for candy products exclusively cooked by heat treatment of : • sugar and / or honey • milk, cream or butter according to different types of caramels, with the exception of every fat without milk * The final product must contain at least 4.5 % of non fat dry matter from milk and 3 % of lactic fat. In this kind of caramels, other ingredients can be added such as dry fruits, chocolate, coffee, flavours etc… in conformity with the current legislation. CARAMEL SPECIALTIES YOUR CARAMEL SPECIALTY NEEDS Please let us have the following questionnaire duly filled to help us to provide you our taylor-made offer. NIGAY S.A. Z.I de la Gare – BP 2 42110 Feurs – France http://www.nigay.com - Fax : +33 (0)4 77 26 22 12 Your Name : Your Address : Date : Product In which product would you like to use caramel ? (specifications) Please indicate the technical specifications you require for the caramel you wish to use Do you wish a sample ? Packaging and Delivering (Unless if confidential) - Colour : Absorbance at 520 nm: Absorbance at … nm : EBC Units : - Density : - Kind of caramel : liquid, powder, flakes - Others… : -YES - NO Which you? packaging would suit Please indicate delivery quantity per Please indicate consumption your annual Which delivery-terms are you interested in ? (Ex-works, Free delivered)
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