Food Flavor Caramel, 1 L

Bringing Rich Caramel Flavor Into Confectionery Production

This liquid food flavor with a caramel profile, supplied in a 1 liter volume, is formulated to give desserts, baked goods and beverages a recognizable sweet, milky note with a gentle hint of burnt sugar. It belongs to the broader category of Confectionery flavorings, which sees steady demand from confectionery workshops, bakeries, ice cream and beverage manufacturers, as well as smaller home-based bakers producing on order. The main application of caramel flavor is confectionery manufacturing: it is widely used in candies, toffees, fudge, creams, glazes, wafer and cookie fillings, dairy desserts, and sweet sauces or toppings for coffee drinks.

The 1 liter format suits small-batch and studio-scale production, when a maker or a small bakery produces batches regularly but has not yet moved to bulk industrial purchasing. This size also allows testing the flavor across several formulations and checking its stability under different temperature conditions before scaling up to larger containers for continuous production lines.

Caramel flavor should be added at the final stage of processing, once the base mixture has cooled below roughly 60-70 degrees Celsius after heat treatment - this preserves the full intensity of the aroma and prevents its breakdown at high temperatures. A typical recommended dosage ranges from 0.1 to 0.5 percent of the finished product weight, though the exact amount should be adjusted individually depending on the desired flavor strength and the specific formulation.

Caramel pairs naturally with fruity and citrus notes, opening up plenty of room for combining recipes. For instance, adding a small amount of Flavor confectionery Flavor Lemon creates an interesting caramel-citrus accent in desserts, while Flavoring confectionery Apricot works well for fruit-caramel fillings and preserves. The range also includes a more concentrated option, Flavoring CARAMEL 594, which can serve as an alternative or be blended in to intensify the main flavor in certain recipes.

The flavor should be stored in a tightly closed container, in a cool, dry place away from direct sunlight and heat sources, to keep its aroma stable throughout the shelf life. Once opened, the container should be protected from moisture and foreign odors, since aromatic compounds can partially absorb surrounding smells over time.

Caramel Milk Pudding with Soft Sauce

Whole milk 500 ml

Sugar 100 g

Cornstarch 40 g

Egg yolks 2 pieces (about 36 g)

Butter 30 g

Caramel flavor 4 ml

Salt 1 g

Warm the milk gently in a saucepan without bringing it to a boil. In a separate bowl whisk the sugar, cornstarch, egg yolks and salt until smooth, then slowly pour in a third of the warm milk while whisking to temper the mixture. Return everything to the saucepan and cook over low heat, stirring constantly, until the pudding thickens to a custard-like consistency. Remove from heat, let cool to about 60 degrees, then stir in the butter and the caramel flavor until fully combined. Pour the pudding into serving cups, cover with plastic wrap pressed directly onto the surface, and chill for at least two hours before serving.