Confectionery

When looking for that ideal color and/or Caramel taste to add into your latest chocolate, hard or soft candy creation, Sethness Roquette gives you the appropriate Caramel that satisfies any confectionery good application.

Sethness Caramel Colors, Caramelized Sugar Syrups are used in a variety of confectionery applications including:

 • Chocolates  • Hard candies  • Soft candies  • Jellies

Occasionally, when Caramel Colors are used in confectionery applications, there are concerns about the extra moisture being added into the system. Adjustments may be made to the formula to reduce the water. Caramel Colors should be added to other liquid ingredients before the liquid mixture is added to the dry ingredients as this generates a more uniform color.

Caramelized Sugar Syrups and Burnt Sugars (labeling subject to local regulation) have been proven to be superior to sugar in providing moisture retention in frozen cakes and pastries due to less crystallization.

Caramelized Sugar Syrups and Burnt Sugars are also used for their Taste profile that bring sweet and burnt notes. They provide some flavoring attributes besides color to the final product. Two typical products used in that perspective are the 0115PW in powder form, and the CS1 and 0100S in liquid form. Caramelized Sugar Syrups and Burnt Sugars have the same compatibility as Caramel Colors.

Caramel ingredients simply made of heated sugar, with potential texturizers added are a fantastic clean-label ingredient to strengthen the sweet caramel taste of your chocolates and candies.

Whether you need to bring taste to a candy or taste as well as texture to a chocolate, we offer different products including high-brix Caramels or thickened Caramels perfect for chocolate fillings.

From light to mild and strong taste, we propose a full panel of taste profiles adapted to your needs!

Contact us and try them out!

Caramel specialties are Caramels obtained by the controlled heat treatment of food sugars combined with one or multiple other ingredients such as milk, cream, butter, salted butter…

Perfectly heat-stable, they offer various possibilities in terms of taste (from milky to strong Caramel notes), colors (from white cream to dark brown) and texture (viscosity, stickiness...).

They come in both sauce and liquid form. Our Caramel flakes are obtained by crushing and sieving food sugars after caramelization to obtain different particle sizes (from 1mm to 5mm).

Cream & butter, cream & salted butter, milk & salted butter...we can meet your targeted product functionalities, look, texture, taste, processing and packaging requirements.

Combined with other ingredients, they can provide an amazing taste to chocolate pieces, tablets, or all kinds of hard and soft candies.

Their technical properties:

 • Bake-proof;  • Thaw-stable;  • Freeze -stable;  • As a flake inclusion, maintain segregation between the Caramel and the other ingredients;  • Vegan (for some products)  • Reduced sugars (for some products)