Bittersweet
We do not use condensed milk in our products. With condensed milk, the milk sugars give the brown color instead of the sugar itself. This is much faster and more efficient than making sugar caramel. It is also very popular, think of Dulche de leche.
Because sugar can become much warmer (180C) than condensed milk, the flavor can become much deeper and more complex. We like that.
The flavor of caramel becomes more bitter when you cook it longer and darker. We like 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:
Do you have a cool restaurant or a beautiful store and would you like to stock Suboro? Please get in touch at verkoop@suboro.nl
Business orders
Do you need help with anything regarding an order or do you have 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.


