Frequently Asked Questions

How did Oringer make a caramel that works?

Oringer's Bake Stable Caramel provides a breakthrough in utilizing this popular ingredient across baked good product lines.  Our R&D division uncovered and matched various properties of caramel with those of popular baked goods.  By aligning several variables, Oringer has created a range of caramel formulas which maintain their character, texture, and appearance throughout the baking process

What are some key characteristics of the Bake Stable Caramel?

• The unique texture and viscosity helps maintain a tight standard deviation
• Excellent cut-off abilities prevent caramel from dripping
• Spreadable under heat
• Freeze thaw stable & shelf stable
• No refrigeration required
• Resists cracking, bleeding and peeling. Retains satin finish.

Can you customize the Bake Stable Caramel based on your needs?

Our line of Bake Stable Caramel products is notable, but we are able to respond to custom requests. Oringer's highly skilled R&D team is willing to collaborate with you and can meet  your texture requirement, flavor profile, nutritional or dietary preference.  Our R&D team understands the interaction and blending of ingredients, as well as water activity, and can solve even the toughest challenges. We know the properties of food science and can make the product you want quickly, accurately and cost effectively - every ingredient, every delivery.

How is the Bake Stable Caramel deposited?

The Bake Stable Caramel can be deposited in spot, strip and continuous rope. Use with depositors such as:

• Piston
• Gearwheel
• Mohno pump

What are the optimal baking temperatures for this product?

Within convection, radiation and conduction ovens, the Bake Stable Caramel product is stable up to 400°F.   

Click here to view a printable brochure: Bake Stable Caramel

For additional questions or to request a sample of caramel cookies, please click Contact Sales.