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How it's made
A unique process delivering unique products
Since the foundation of Royal Buisman in 1867, we have specialised in the caramelisation of sugars. Since then, the process has evolved to meet the highest standards and expectations of our customers.
Five steps
Our unique process consists of the following steps.
- We carefully select ingredients
- We heat the sugars intensively, in a strictly controlled manner
- We cool the hot mass on a cooling plate
- We crush and grind the cured caramelised sugars to a powder
- We package the products
Raw materials
We use different types of sugar: beet sugar, glucose syrup and molasses. Each type provides a different flavour.
Heating process
A solution of sugars is added to a specially designed vat, which allows for controlled heat treatment. The intense heat causes the sugar molecules to break down and, after a chain of reactions, to form a rich mixture of aroma compounds – a very delicate process similar to roasting coffee beans. Different combinations of sugars and processing conditions allow us to create unique flavour profiles.
Cooling, breaking and grinding
Once the desired composition is achieved, the caramelised sugar is loaded onto a large cooling plate. The highly viscous and hot mass is then spread in a thin layer. When the mass cools, the caramelised sugar becomes hard and glass-like. The solidified caramelised sugar is then broken up into small pieces and ground into a fine, easy-to-use dark brown powder.
Packaging
The caramelised sugar in powder form is then packaged or used to make a product in liquid form. Both products are pure caramelised sugars – free of carriers such as maltodextrin.
Products