Our traditional European caramelized sugars and specialty products can be used to enhance and flavor all types of bakery applications. Our caramelized sugars result from the controlled heat treatment of common sucrose and water, creating a pure food product used for flavoring and flavor enhancement of foods, while also providing secondary color appeal. Our products range from a lightly sweet flavor profile to a dark burnt sugar note and can standardize natural flavor variances and mask undesirable notes.
VPI-035-CANE • 75-760-01 • 75/700K • EFP-007-BOOST • VPI-WS100-SS
Usage Level: 0.5% – 2.0%
Boosts Chocolate Flavor and Adds Rich, Creamy Notes
VPI-035-CANE • 77/085-11 • 75/180-01 75/760-01 • VPI-WS100-SS 75/700K
Usage Level: 0.5% – 2.0%
Adds Richness, Rounds Flavor, Increases Butter and Maple Notes. Brings Fruit Notes Forward.
75/760-01 • 75/760-02 • VPI-015-CANE • VPI-WS-100-SS • 77/085-11 • VPI-035-CANE
Usage Level: BROWN 0.25% – 1.0%, DARK/NUT CAKES 0.75% – 1.5%, WHITE & BISCUITS 1.0%
Enhances Flavor, Mouthfeel and Color; Increases Yield and Consistency
75/760-01 • 75/760-02 • VPI-035-CANE • FK40K • EFP-007-BOOST • VPI-015-CANE
Usage Level: 0.25% – 1.5%
Enriches Flavor and Creaminess
75/760-01 • 75/760-02 • VPI-015-CANE 77/085-11 • VPI-035-CANE • VPI-WS100-SS • FK40K • VPI-035-CANE • 77/085-11 • 75/180-01 • 75/760-01 • 75/700K
Usage Level: CHOCOLATE CAKES & BROWNIES 0.25% – 0.75%, LIGHT CAKES & BATTERS 0.25% – 3.0%, COOKIES 0.25% – 5%
Boosts and Rounds Base Flavor and Standardizes Color
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Request a curated selection of Caramelized Sugar Samples, product information sheets, and application guides.
For general Inquiries, reach out to us via our contact form or call us at 845.358.1958
