How to brief a caramel, toffee or fudge maker
A good brief gets you a close first sample and saves weeks of back and forth. It doesn't need to be long. It needs to say how the product has to behave.
1. Your product and your process
Say what our part goes into and how you'll use it. Will it be deposited, layered, piped into shells, enrobed, or spooned? At what temperature will it be when it goes in? A caramel that's perfect in a jar can be wrong on a depositor.
2. How it has to behave
Describe the texture you need at the point of use and at room temperature. Useful words: flows, holds its shape, sets firm, cuts cleanly, stays soft, stays glossy. If you have a product you like, or one you don't, say what you'd change about it.
3. Flavour
Plain, salted, or a particular flavour? Natural flavourings only? How dark or light a caramel note do you want?
4. Ingredients and claims
List anything the product must or mustn't contain or claim. For example: organic, suitable for vegetarians, no hydrogenated fats, or allergens you need to avoid. Claims you plan to put on your own pack are the important ones.
5. Packing and handling
How will you get it out of the pack and into your process? Bulk caramel and toffee usually come in food-grade pails. Tell us if you'll warm it before use, and what your storage is like.
6. Rough volumes and timing
A rough idea is enough: a trial quantity, when you'd want samples, and what regular orders might look like if it works. It helps a maker plan, and it tells you early whether you're the right size for each other.
What to ask for in return
- A written specification for the agreed product.
- Allergen and nutrition information.
- Any certificates you rely on, such as organic certification.
- Answers to your supplier questionnaire.
- How batches are recorded and traced.
Here's what we can send you, and how we work from a brief.