SAUCES, FRUIT PREPARATIONS AND TOPPINGS

As Aromsa, we provide sauces, fruit preparations and toppings made with many different ingredients including fruits, fruit purée and concentrate, chocolate, hazelnut, caramel and vanilla. Sauces that are widely used in the food industry are developed by combining various options from our flavours with the experience of our team of specialists.

Tastes and structures of sauces have changed with the developing technology and flavour portfolio. Aromsa develops products suitable for specific processes, which are stable and keep their organoleptic properties during their shelf lives such as sauces that can withstand heat for bakery products; sauces with fruit purées for baby foods, functional sauces, sauces with high thermal resistance for dairy products.

All sauces are designed and tested under laboratory conditions according to the product and production process in which they will be used and produced using state of the art technologies at the highest standards. At Aromsa consumer satisfaction is very important for us and we develop formulations according to the expectations of our business partners and provide technical support to them for the adaptation of our sauces in the production processes of final products.

Caramel Syrups

The colour of caramel syrups ranges from yellow to light brown. The main areas of use are bakery products, ice-cream, confections, sweet sauces and beverages.

Application Areas

Milk and dairy products: UHT milk, kefir, prebiotic drinks, sauces for sports drinks, cream, cheese sauces and fruit yogurt preparations
Ice Cream: Ice-cream sauces used for decorative purposes or as filling
Fast food: Ice Cream sauces and Milkshake sauces
Bakery products: Sponge cake, cookie, croissant sauces, sauces for milk puddings and desserts with syrups which have high thermal stability, low water activity and long shelf life
Confectionery and Chocolate: Candy, Chewing Gum and Chocolate fillings