Our R&D teams have recently developed a new caramel recipe especially for the biscuit market. This caramel has been specially developed to meet the technical needs of this sector. Its water activity (aw) is below 0.4, which therefore avoids water being transferred to the biscuit and ensures good preservation of the biscuit over time. The caramel is made with non-hydrogenated and certified sustainable palm oil (RSPO- Roundtable on Sustainable Palm Oil), and its creamy texture is perfect for filling biscuits.
In conclusion, this caramel brings a touch of sweetness while maintaining crunchiness. Try it without delay! Contact us by clicking here.