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Caramel
Skilfull handcraft, a sense for timing and only the best
ingredients
form the basis of the production of temptingly delicious caramel.
Our
caramel is defined by only a few select ingredients. An exact
proportion
of water, sugar and glucose is brought to a temperature of
approx.
160 °C in a steam kettle until the desired level of browning is
reached,
yielding the very typical roast flavour of caramel. A special blend
of
finest butter and condensed milk is now added and heated again in
the
kettle. As soon as the desired texture, level of roasting and
flavour
composition are reached, the liquid mass of caramel is poured
into
cold, flat bowls to cool down. The desired texture and special
taste
experience is gained by slowly drying the caramel in an oven
using
flavour-protective, low temperatures. After this process is
finalised,
the caramel is moulded by hand into the desired
shape.