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
- Ph: -
- IC: EBC 14.000-18.000
- Density: Humidity <5%
Confectionery, pastry, bakery and biscuits. Ice creams and dairy desserts. Brandies and spirits. Instant soups, stock cubes and spices.
AVAILABLE IN RECIPIENTS