Used to provide a subtle milky and caramel aroma and flavour.
Combining skim milk and sugar before drying and roasting allows the production of this range of caramelised milk powders. Several grades from lightly to darkly caramelised powders are produced. The products are free flowing and easily dispersed in water or milk.

Used to provide subtle caramel flavour and colour. The more darkly caramelised products can be used to replace a percentage of instant coffee in a beverage while retaining the expected flavours.

Caramelised or 'Burnt' sugar powders are produced from sucrose or other common sugars in combination with water by controlled heating. No chemical additives are used, thus a natural caramel flavour and colour is produced. A declaration of 'caramelised' or 'burnt' sugar is accurate when the application makes use of the typical flavour profile. The range varies from weakly caramelised to strongly roasted and harshly aromatic dark types.

Roasting a combination of skim milk powder, sugar and malt together produces a very characteristic and distinct flavoured and aromatic product, normally associated with popular malted beverages.
This dry powder is light brown in appearance, blends easily and is readily dispersible in water or milk.