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)