Caramel, Nut and Crunch Pastes for Gelato: A Buyer's Guide
Gelato counters in Malaysia are betting on caramel, nut and crunch pastes to lock in repeat customers, according to Johor-based supplier Amrichi, the local distributor for PreGel.
Source: Amrichi · July 29, 2026 at 10:59 PM · AI-assisted report
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JOHOR, 30 JULY 2026 —
Gelato counters in Malaysia are betting on caramel, nut and crunch pastes to lock in repeat customers, according to Johor-based supplier Amrichi, the local distributor for PreGel.
Market Impact
The supplier lists six core lines that cafés keep behind the counter: three caramel pastes, three nut pastes and four crunchy praline pastes and toppings. Amrichi supplies dessert shops and gelaterias across Malaysia and Singapore on a wholesale basis.
Caramel is the anchor of the range. The classic Caramel Paste delivers a warm, velvety scoop with no balancing act required, according to Amrichi. Salted Butter Caramel Paste adds a measured pinch of salt to keep the profile rich but not cloying. For operators who want a deeper caramel-latte note, Caramellatte Concentrato provides a golden, indulgent profile that pairs naturally with coffee, chocolate and nuts.
Beyond hazelnut — covered in a separate guide — the nut group offers three distinct scoops. Salted Peanut Paste delivers the globally loved sweet-salty profile with real peanut pieces, pairing well with chocolate and banana, Amrichi said. Roasted Almond Paste offers a more refined, aromatic option with a deep toasted-almond character. Torrone Paste recreates Italian nougat’s honey-and-almond flavour, a comforting profile that works year-round or as a seasonal special.
The “crunch” family is where texture becomes the selling point. Croccantino is a caramelised-almond praline paste with toasted-nut sweetness and a crisp character. Croccangelo is packed with visible caramelised nut pieces so the crunch stands out against a smooth cream base. Otto Caramel Biscotto ripples spiced caramel and crisp biscuit pieces through the tub for a Speculoos-style effect.
Amrichi recommends dosing the pastes by weight into a complete milk base and swirling praline pastes and biscuit toppings in cold at the end so the pieces stay crisp. Operators should balance sweetness—especially for Torrone and the caramel lines—and hold gelato at display temperature so the texture survives the case.
The range is already resonating with customers. One verified review on the Amrichi shop page says the caramel flavour is rich and buttery with a beautiful hint of spice, and the crunchy biscuit pieces stay crisp even in frozen desserts. “Customers love the Speculoos-style profile—it’s become one of our best-selling flavours,” the note says.
Amrichi’s ingredient roster is part of a wider move by gelato operators in Malaysia to move beyond standard chocolate-and-hazelnut offerings and refresh menus with comfort profiles that justify premium pricing. Industry data from the Malaysian Food & Beverage Executives Association shows gelato sales in the country rose 8% in the first half of 2024, with repeat purchases driven by seasonal and crunch variants.
Suppliers say the caramel, nut and crunch pastes cut formulation time and reduce waste compared with scratch-made syrups. “Operators can dial in consistency and shelf life while still offering a handmade feel,” a spokesperson for Amrichi said. “That’s why we keep the full PreGel range in stock for wholesale delivery across Malaysia and Singapore.”
Amrichi also stocks caramel and biscuit syrups for operators who prefer to drizzle flavour over finished scoops. A caramel paste colours and flavours the entire batch, while a syrup is a topping that can be swirled in cold at the pan-fill stage. Salted Butter Caramel Paste, for example, delivers a balanced sweet-and-salty profile in one step, whereas a fleur de sel caramel syrup can push the salt character further on top.
The crunch pastes differ from simple toppings because the texture is built into the paste itself. Croccantino and Croccangelo are caramelised-almond pralines; Croccangelo carries visible nut pieces for extra crunch. Swirling them in cold preserves the crispness, whereas warm folding softens the pieces.
Among nut choices, Salted Peanut Paste is a proven winner. “It’s one of the most crowd-pleasing profiles worldwide,” Amrichi said. The sweet-salty balance and real peanut pieces give both flavour and a little texture, and it pairs beautifully with chocolate.
Torrone Paste recreates Italian nougat’s honey-and-almond flavour, offering a warm, comforting profile that can run year-round or as a seasonal special. Amrichi advises operators to adjust sugar blends when using Torrone, since the paste is already sweet, and to keep display temperatures stable so the gelato remains elastic.
Choosing the right family—smooth caramel, a roasted nut, or a textured praline—depends on machine type, menu positioning and price point. Amrichi urges operators to ask their supplier for guidance before ordering. The full range, including wholesale pricing and technical dossiers, is available on Amrichi’s shop page.
Related: Johor