Caramel has a high percentage of moisture. Our formulation and process ensures that this moisture is retained in the caramel and does not migrate to the wafer or biscuit. The caramel is normally spread at a high temperature requiring suitable equipment.
We are now able to offer “cool” caramel which can be applied at ambient temperature on the same equipment that is used to produce cream wafers. “Cool” caramel has a special formulation and process developed and proven and already used for successful commercial wafer products.
- Formulation and process
- Ingredient specifications
- Cooking and cooling equipment
- Application to wafers and biscuits