Aromatic caramels are the caramels anyone can make in their kitchen or any confectioner makes in his cauldron.
They are mostly used to pour or aromatise the following products :

• Dairy products (coatings or mixed in the blend)
• Ice creams
• Flavour bases
• Pastry and pastry cases
• Sauces, ready meals
• Aperitifs, liqueurs, brandies…

Our range includes about 135 products classified according to the characteristic of each caramel type, with a wide colour range from the very blond sweet to the strong aromatic caramel with a strong caramelised taste.

NIGAY also initiated the development of thickened aromatic caramels.
These aromatic caramels are thickened with permitted food-thickeners.
Thickened caramel helps to keep a good viscosity giving the caramel an unctuous and pouring aspect even at the best before date. It prevents the caramel going up along the inner surface of the cans, so that the milk product (flan, ice-cream, dessert) is not "soaking" in a caramel syrup. It also gives good properties for particular applications (short texture, falling) 

For some years, our company has been developing caramel flakes.
This gives a “crunchy” texture to milk products, confectionery etc… The production process of this type of caramel provides a good behaviour to our flakes and thanks to calibrations that meet customers’ requirements, this new type of caramel corresponds to the very latest innovations of the market.

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