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.