Caramel is an orange-brown confectionery product made by a process called caramelization. It is formed by heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and reform into compounds with a characteristic colour and flavour called caramel. It is mostly used as a flavouring in puddings and desserts, or as a topping for ice cream and custard.
*Direction of Use*
Add 1/8 teaspoon to 6 tablespoon or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes.
For Baking: Means need to add 0.2g-60g of the extract to make a 1kg cake. (Depends on personal preferences)
*Storage Method: Powder in Canister*
Store in a refrigerator/cool place after opening.
● Colour, taste, texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.
● Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.
● Stop using this product if an allergy occurs.