MIO Concentrated Salted Caramel Paste is a ready-to-use flavouring paste for gelato and pastry, supplied in a professional 4 kg tub. Made with glucose syrup, sugar, milk powder, butter and cream, it delivers the classic balance between the toasted sweetness of caramel and a savoury hint of salt. Recommended dosage is 30 to 50 g per 1 kg of gelato mix, with no need to caramelise sugar at 160-170 degrees in the lab.
What salted caramel paste is
Salted caramel is one of the most requested flavours in modern gelato shops and patisseries. The technique of cooking sugar to a deep amber caramel and balancing it with salt and butter was made famous by the Breton caramel au beurre sale, created by pastry chef Henri Le Roux in Brittany in the late 1970s. A concentrated paste reproduces that profile in a stable, standardised semi-finished product: the sugars are already caramelised and the dairy fats emulsified, so the professional gets a consistent result batch after batch.
The producer
The MIO line is created and distributed by Innovaction S.r.l., based in Ragusa, in south-eastern Sicily. Innovaction develops a broad range of semi-finished products for pastry and gelato, with a focus on consistent quality standards and reliable performance for professional laboratories.
Sensory profile
Deep amber colour, glossy and velvety texture that stays fluid and spreadable. The aroma is of cooked sugar and butter caramel; the taste opens sweet and toasted and closes with a clean savoury note that lengthens the finish. It does not crystallise and keeps a smooth body when folded into cold masses.
Technical specifications
Ingredients: glucose syrup, sugar, milk powder, water, butter, cream, antioxidant E306. Allergens: milk and dairy (milk, butter, cream). Net weight 4 kg per tub. Recommended dosage 30 to 50 g per 1 kg of gelato mix; adjust to taste for variegato and fillings. Store in a cool, dry place; reseal after use. Supplier code PSCL6087.
Professional uses
- Gelato variegato: ripple 40 to 50 g per kg through cream, fiordilatte or vanilla bases for a salted caramel swirl.
- Filling for choux and macarons: blend with cream or buttercream for choux, cream puffs, eclairs and macaron shells.
- Modern cakes and entremets: use as an insert, glaze base or layer in mousse cakes and cheesecakes.
- Spoon desserts: fold into semifreddo, panna cotta and mascarpone creams for a caramel accent.
- Topping: warm slightly and pour over sundaes, crepes, waffles and pancakes.
Pairings
Salted caramel pairs naturally with dark chocolate, hazelnut and pecan, with apple and pear, with coffee and with vanilla. In gelato it works beautifully alongside a fiordilatte or a Madagascar vanilla base; in pastry it lifts a chocolate sponge or a buttery shortcrust.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product no cold chain is required: standard shipping on Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Aargau, Lucerne, Bern and Basel via the LAPA fleet, and 24 to 48 hour delivery on Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey), Valais (Sion, Martigny) and Grisons (Chur, Davos) through partner couriers (Swiss Post, Planzer, Galliker). Ideal for pallet stocking by professional laboratories.
Who it is for
Designed for gelato shops, pastry labs, restaurants, hotels, bars and Italian delicatessens, as well as private customers passionate about Italian pastry, who want a stable, professional salted caramel always ready in the lab.
