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Oringer
Bakery
and Confectionery Ingredients
Caramels
Cake Caramel #385
- a thick, freeze/thaw stable caramel made with pure cream.
Designed for bakery and confectionery applications, this product
should be warmed and applied through a pastry bag or depositor.
Packed in 35 lb. or 55 lb. pails.
All Purpose Caramel
#423 - a high solid, freeze/thaw stable caramel for use in the
confectionery industry, for dipping apples, and for bakery
applications. Packed in: 5 lb. bag in a box (four per case), or
50 lb. bag in a box.
Caramel #424 - a
soft, freeze/thaw stable caramel for use on cheesecakes and other
bakery items. Packed in: 35 lb. or 55 lb. pails.
Free Flow Caramel #428
- a soft, free flowing caramel for use in the confectioners' industry
with more specific application to the shell moulding/one shot
depositing area. An economical choice. Packed in 20 lb. or
55 lb. pails.
Soft Caramel #427
- a slightly more viscous caramel than #428 and also developed for
shell moulding/one shot machinery. Will not run out of shell,
but allows for a soft bite. Packed in 55 lb. pail and 600 lb.
fibre drum.
Liquid Caramel #680P
- free flowing, rich and creamy. Made from sweetened condensed
whole milk, this is our premium caramel. Developed for the
confectionery industry for shell moulding/one shot depositing
area. Packed in 20 lb. pail, 55 lb. pail, and 600 lb. fibre
drum.
Fat-Free Caramel
#40014 - this freeze/thaw stable caramel is designed for bakery
applications. Product should be warmed then applied with a
pastry bag or depositor. Packed in 35 lb. or 55 lb. pails.
Importer
of Glacé Fruit
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