Caratom BS-4
Caramel obtained through controlled heat reaction on carbohydrates without catalysts and subsequently dehydrated by atomisation. In the EU it can be either labelled as sugar or as caramelised sugar
PHYSICAL-CHEMICAL PROPERTIES
- Powder
- Ph: -
- IC: EBC 14.000-18.000
- Density: Humidity <5%
APPLICATIONS
Confectionery, pastry, bakery and biscuits. Ice creams and dairy desserts. Brandies and spirits. Instant soups, stock cubes and spices.
AVAILABLE IN RECIPIENTS

Paper bag
25 kg
25 kg
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