Bakery Applications

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 sucrose and/or other common sugars with 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 browned flavor profile to a dark burnt sugar note and can standardize natural flavor variances and mask undesirable notes.

Suggested Uses:

PRODUCT EFP CARAMELIZED SUGAR/SPECIALTY PRODUCT USAGE LEVEL BENEFITS
CHOCOLATE SYRUPS & FROSTINGS VPI-WS100-SS
75-760-02
VPI-035-CANE
75/700K
FK40K
0.5% - 2.0% BOOSTS CHOCOLATE
FLAVOR AND ADDS RICH,
CREAMY NOTES
SMEARS, DOUGHS & TOPPINGS 77/085-11
75/180-01
VPI-035-CANE
VPI-WS100-SS
75/700K
0.5% -3.0% ADDS RICHNESS, ROUNDS FLAVOR, INCREASES BUTTER AND MAPLE NOTES
BREADS 75/760-01
75/760-02

VPI -015- CANE

77/085-11
VPI-035-CANE
FK31/FK33
BROWN
0.25% - 1.0%

DARK/NUT CAKES
0.75% - 1.5%

WHITE & BISCUITS
1.0% - 5.0%
ENHANCES FLAVOR, MOUTHFEEL AND COLOR; INCREASES YIELD AND CONSISTENCY
NUTRITION & CEREAL BARS 75/760-02
77/042-01
VPI-035-CANE
FK31/FK33/FK40K
0.25% - 1.5% ENRICHES FLAVOR AND CREAMINESS
CAKES & COOKIES 75/760-01
75/760-02
VPI -015- CANE

77/042-01
77/085-11
VPI-035-CANE
FVPI-WS100-SS
FK40K

77/085-11
VPI-042-NM
VPI-035-CANE
FK31 & FK33
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