Golnan Deli Caramel Confectionery Filling (Bake-Stable & Ready-to-Use)

Deli Caramel achieves superior bake stability via an engineered cross-linked hydrocolloid network (thermo-tolerant starches and amidated pectins). This macromolecular matrix entraps moisture, suppressing violent boiling, structural thinning, and sugar pyrolysis at elevated temperatures while preventing oil leakage into the pastry.

The filling delivers certified freeze-thaw resilience. Ice crystal growth during blast-freezing does not fracture the internal gel matrix. In unbaked or par-baked frozen dough lines, it undergoes thawing and terminal baking with zero water separation (syneresis), preserving its luxuriant toffee mouthfeel.

Yes; Deli Caramel exhibits shear-thinning thixotropic rheology. Under mechanical pressure inside depositor manifolds and fine injection needles, viscosity drops for smooth, dripless dosing. Upon shear release inside the pastry, it instantaneously recovers body, preventing tailing or oozing.

Deli Caramel is calibrated at 68° to 72° Brix. This high concentration of soluble solids depresses water activity (aw below 0.75), creating an unfavorable osmotic environment for bacterial, yeast, and mold proliferation, securing a 12-month ambient shelf life without refrigerated storage.

No; refrigeration is not required and is actually discouraged, as cold temperatures stiffen the gel and induce condensation. Utilizing clean utensils, simply scrape container walls, reseal the airtight lid firmly, and store in a clean, dry room (<22°C) to maintain smooth, ready-to-pipe viscosity.

Deli Caramel ships in heavy-duty 10kg food-grade polypropylene pails fitted with tamper-evident tear-bands. A standard 100x120cm pallet holds 48 pails (480 kg net total across 4 tiers of 12 pails), stabilized with tier divider boards, perimeter polymer strapping, and high-tension stretch film.

No; Deli Caramel's advanced emulsification system provides superior thermodynamic compatibility with both dairy cream and non-dairy toppings. It folds seamlessly into whipped creams at desired ratios, generating luxurious, stable caramel mousse fillings that hold their aeration without weeping.