The Caramel System is used for adding caramel in various bakery products such as bread, cakes, biscuits, colas, peanuts, chikki and many other food items. Caramelization is the process of melting and boiling sugar at high temperature. This process converts sugar into fructose and glucose. The process takes place between 110 deg. C - 180 deg. C temperatures that depends upon the type of sugar. Commercial caramelisation is done by heating sugar in combination with other ingredients. This results in the caramels of different colors, which further can be used as additives to food.

Applications :- Confectionery industry Food processing industry.