CARAMEL STICKS & CUBES
Brochure | 2025
ELEVATE YOUR BAKES WITH OUR CARAMEL STICKS AND CUBES
Our Caramel Baking Sticks are 7 cm sticks made from rich, indulgent caramel. They are designed for classic pastries, where you want a chewy caramel centre. These also comes as cubes if that is more suitable for your application. Perfect for use in pain au caramel and croissants.
They withstand oven temperatures up to 210 °C, delivering a smooth caramel filling with a beautiful golden finish.
Our amazing range of fudges and soft caramels are also available in an 8kg bulk format. This allows you to melt down and extrude into your high volume applications.
SWEET CONVENIENCE
Efficiency: reduces prep time with ready-to-use format
Consistency: ensures uniform product quality across batches
Versatility: works in both artisanal and automated production lines
Code: NPD1397
Developed and tested in collaboration with Credin’s bakery experts, ensuring professional quality and excellent performance in every bake.
Caramel Baking Sticks are 7 cm sticks made from rich, indulgent caramel.
CARAMEL SWIRLS
INGREDIENTS
Danish Pastry for Caramel Swirls:
2600g flour
40g Credi Frost Super
200g yeast
180g sugar
20g salt
525 egg
1050g water
2300g margarine for lamination
2 caramel sticks per caramel swirl
INSTRUCTIONS
Mix pastry dough briefly until cohesive and uniform. Laminate the dough using a 3x3 fold, then roll it out to a thickness of 3 mm. Spread the remonce evenly over the surface and sprinkle Caramel Pieces on top. Roll up the dough and slice into swirls.
Prove for 45 minutes at 35°C with 75% humidity.
Bake for about 12 minutes at 210°C.
Filling for Caramel Swirls:
1000g Credi filling
465g margarine
265g water
300g Caramel & Sea Salt Fudge Pieces
DID YOU KNOW
That you can also get our Caramel Sticks and cubes in bulk format? To order use code: NPD1397
CARAMEL CROISSANTS
INGREDIENTS
1000g flour
75g sugar
55g egg
20g salt
50g yeast
10g Credi frost super for proving
500g water
515g margarine for lamination
2 Caramel Sticks per croissant
INSTRUCTIONS
Mix the dough at low speed for 6 minutes. Laminate the dough using a 3x3 or 2x4 fold. Roll out the dough to a thickness of 3 mm and cut into triangles. Place 2 Caramel Sticks on each triangle and roll into croissants.
Prove for 45 minutes at 35°C with 75% humidity.
Bake for about 12 minutes at 210°C.
About our Caramel Sticks and Cubes and contact our sales team today. Sales@ovgrp.com
+44 (0) 1584 811 137 LEARN MORE
Rich flavour. Clean handling.
Consistent results.
From pain au caramel to pastry swirls, discover the caramel sticks and cubes that makes your treats unforgettable
PAIN AU CARAMEL
INGREDIENTS
1000g flour
75g sugar
55g egg
20g salt
50g yeast
10g Credi frost super for proving
500g water
515g margarine for lamination
2 Caramel Sticks per pain au caramel
INSTRUCTIONS
Mix the dough at low speed for 6 minutes. Laminate the dough using a 3x3 or 2x4 fold.
Roll out the dough to a thickness of 3 mm and cut into 10x10 cm squares. Place 2 Caramel Sticks on each square and fold into a pain au caramel.
Prove for 45 minutes at 35°C with 75% humidity.
Bake for about 12 minutes at 210°C.
CO-CREATION OPPORTUNITIES
We are here to help create the perfect match for your application whether it’s fine-tuning size, optimizing functionality or developing new flavour profiles.