Bittersweet
The taste of caramel becomes more bitter if you cook it longer (and darker). We love that bit of bitterness in the caramel as a nice contrast to the sweetness.
Making Suboro caramel sauce is a precision job. We work with very few ingredients, which means we have to be extra careful with those ingredients, the temperature and time.
Precision
Contact
We would like to hear from you! Here are several ways you can contact us:
Write to us directly via our social media channels.
Social Media
Do you have a cool restaurant or a beautiful store and would you like to stock Suboro? Let us know at verkoop@suboro.nl
Business orders
Do you need help with a business order or questions about our product? Send an email to winkel@suboro.nl
Customer service
HOW IT'S MADE?
Complex simplicity
You make caramel simply by boiling sugar until it melts and turns brown. This discoloration is called the Maillard reaction. The Maillard reaction is a complex process in which sugars and proteins react with each other under the influence of heat. This happens with all the food you bake, or for example when you toast bread.
