Caramel and Caramel Colouring
Fire is their Element
Production of burnt sugar
Caramel is effectively burnt sugar. It is produced by heating sugar to a temperature of 150 – 180 °C. While being constantly stirred, the sugar is turned into a brown mass that does not crystallise.
Our caramel syrup, with its velvety brown colour, is likewise produced by means of clean filtration and under regulated heating conditions, in accordance with the regulations for this type of sugar.
Production of sugar colourants
A sugar colourant is a solution made from sugar of various classifications and flow qualities. Caramel colouring is produced under regulated heating conditions and with the addition of various technical additives in accordance with the regulations on the use of additives in sugar.
Caramel is predominantly used as an ingredient in the production of confectionary, such as sweets, desserts like crème caramel or crème brûlée, sweet pastries and spirits. Caramel syrups are used to enhance the taste of confectionary, baked goods, soups, sauces, spices, liqueurs, desserts and coffee products. They are also suited for use in the pharmaceutical production of cough syrups and elixirs.
Caramels are sweets made with milk products.
Caramel sugar comes both in a powdered form and as crystals. The taste of caramel depends on the temperature at which it has been prepared. It can be as bitter as it can be sweet, and it has a striking, bitter, roasted Aroma.
Caramel colouring is a specific type of food colouring that is resistant to light and gives many foods their typical dark brown colour.
They are used to create bitter-smelling syrups that have many uses. Caramel colourings are used to colour food, gravy, cola, whisky and even pharmaceutical products.
The dark brown colour of cola
Cola, mixed drinks using cola, as well as many food and pharmaceutical products get their dark brown colour from caramel colouring. We produce this food colouring, which has a light bitter taste, from various types of sugar and in various flow qualities and classifications. Caramel colouring is produced under regulated heating conditions and with the addition of various technical additives in accordance with the regulations on the use of additives in sugar.