Baisfu Milk Caramel Flavor factory direct sales for food and beverages

Baisfu Milk Caramel Flavor  factory direct sales for food and beverages

Product Introduction

The dulce de leche flavor is a complex blend of the rich, creamy aroma of milk and the sweet, burnt notes of caramel. Its core characteristic is a rich, sweet aroma interwoven with a smooth, creamy texture. The caramel's scorching, slightly bitter aroma is combined with the milky, light sweetness of milk, creating a sweet, yet mellow, rounded taste experience. This flavor is richly layered: upon entering, you're first struck by the burnt sweetness and slight bitterness of caramel (similar to the aroma of roasted candy), followed by the gradual release of the milky aroma, while the smoothness of the milk fat envelops the palate, leaving behind a warm, sweet aftertaste. The overall flavor is characterized by warmth, comfort, and sophistication.

Dulce de leche has deep roots in both Eastern and Western cuisines, often associated with desserts, holidays, and comfort. It can be used as a base flavor in classic desserts (such as crème brûlée) or as a base to enhance beverages and baked goods. It represents a complex flavor that combines universal appeal with a premium feel.

Ingredient

1. Caramel-Related Components (Core Flavor)
Caramelization Products: Sucrose (or glucose) undergoes a caramelization reaction upon high temperature, producing furans (such as hydroxymethylfurfural) and pyrazines. These contribute to the burnt aroma, slightly bitterness, and unique sweetness of caramel, and are the essence of the "caramel flavor."
Residual Sugars: Undecomposed sucrose or added maltose provide a base sweetness that balances the burnt bitterness.
Organic Acids: Small amounts of acetic and lactic acids produced during the caramelization process impart a slight sourness, preventing the sweetness from being too monotonous. 2. Milk-Related Components (Flavor Blending)
Milk fat and milk protein: The fat in milk provides a smooth, creamy texture, while casein and whey proteins enhance the richness of the flavor and counteract the sharp sweetness of caramel.
Lactose: A natural sugar in milk, it imparts a mild, light sweetness, creating a "sweet layer" with the caramel's sweetness.
Volatile aroma components: Hexanal and diacetyl (the core components of the milky aroma) in milk combine with the caramel's caramel components to create a complex "milky + caramel" aroma, which is softer than pure caramel.

Application:

1. Desserts and Baking
Classic Desserts: Crème brûlée (caramel layer + milk pudding layer), caramel panna cotta, and caramel soufflé, with a dulce de leche flavor as the primary flavor, highlighting a smooth texture and burnt sweet aroma.
Baked Goods: Caramel milk bread, caramel muffins, and caramel cookies. Caramel sauce can be blended into the dough or used as a filling, resulting in a richer, milky and caramelized aroma after baking.
Candies and Snacks: Toffees (typical dulce de leche flavor), caramel milk chocolate, and caramel milk slices, offering a long-lasting sweetness and a soft or crispy texture. 2. Beverages and Dairy Products
Hot Drinks: Caramel Latte (coffee + milk + caramel syrup), Caramel Hot Cocoa, and Caramel Milk Tea. These drinks balance the bitterness of coffee or tea with the sweet aroma of milk caramel, making them ideal warming beverages for fall and winter.
Cold Drinks: Caramel Ice Cream, Caramel Milk Tea, and Caramel Smoothies combine an icy, sweet taste with a refreshing, non-greasy aroma, making them popular summertime choices.
Dairy Product Innovations: Caramel Milk, Caramel Yogurt, and Caramel Milkshakes add a caramel flavor to basic dairy products to enhance product differentiation.
3. Food and Beverage Pairings
Western Cuisine: Caramel milk sauce paired with roasted fruit (such as apples and pears) and caramel milk-infused foie gras balance the tartness of fruit or the richness of meat with sweetness.
Chinese Cuisine Innovations: Caramel Milk Tangyuan and Caramel Double Skin Milk combine Western flavors with Chinese desserts to appeal to younger consumers.
Sauces and Dips: Caramel milk sauce can be used as a dipping sauce for desserts (such as donuts and eclairs) or as a spread on sandwiches, providing a quick and convenient way to add flavor.
4. Prepared Foods and Industrial Products
Prepared Desserts: Ready-to-Eat Caramel Pudding and Caramel Milk Tapioca Pudding, stored at room temperature or refrigerated to retain their freshly made flavor;
Instant Foods: Caramel milk powder and caramel-flavored cereal, simply mixed with hot water, perfect for breakfast or as a snack;
Snacks and Pastries: Caramel milk-flavored potato chips and wafers, offering complex flavors that break the monotony of traditional snacks and attract curious consumers.

Our advantages

1. Long-lasting fragrance and extended aftertaste
2. Enhancement of aftertaste and neutralization of undesirable odors
3. Pure, rich flavors with a high degree of simulation
4. High purity, excellent solubility, and moisture absorption resistance
5. Broad spectrum compatibility and ease of coordination with various flavors
6. High-temperature endurance and improved stability