caramel filling recipe for wafers

Hi Good Afternoon Madam 

Please you mean Milk Caramel ? isn't it ?If yes you can use Syrups, sugar, condensed milk, fat. Please contact me through whatsapp .

Regards

Rasika

Mrs Beyan OzenLi

Yes, we can provide you with the recipe and process. We have licensed technology already supplied to several customers. We will introduce you to our licenser and our producer at Caramel Kitchen, www.bakerpacific.net 

Iain Davidson, bakerman@bakerpacific.net

Dear Mrs Beyhan,

I am kindly indicating below two versions of the soft caramel toffee:

No1:

Skimmed Sweetened Condensed Milk .........50

Glucose Syrup 42DE.....................................20

Hardened Palm Kernel Oil............................21

Invert Syrup (70 %solids)..............................19

Flavors.........................................................TBD

No2:

Skimmed Sweetended Condensed Milk........50

Glucose Syrup 42 DE....................................12

Hardened Palm Kernel Oil............................21

Invert Syrup (70% solids)..............................6

Glucose Syrup 63 DE.....................................24

Flavors.........................................................TBD

Regarding the process which is needed to be followed you may communicate with me.

Thank you in advance.

Hi Rasika Ekanayake,

To apply between the wafer sheets; we want to work with low moisture content and low water activity. However, when we provide these features, it can not be applied to wafer sheets because the caramel brix approximetely 93-95. Also, Our caramel recipe includes condense milk and syrup.

In addition, since the caramel recipe we work with is fluid, it flows between the wafer sheets and there are divergences. And the product has an improved crocodile effect in the package.