Dark color and concentrated flavor. It is used as a raw material for the production of Dulce de Leche ice cream, giving it a characteristic color and flavor. It can also be used as a filling for frozen desserts.
Dulce de Leche is the product obtained by concentration and action of the heat at normal pressure or reduced milk or milk reconstituted, with or without addition of solids of dairy origin and/or cream, and added sucrose (partially replaced or not by monosaccharides and/or disaccharides), with or without addition of other food substances.
Ingredients
Whole milk, sugar, glucose, caramel color, preservative (Potassium Sorbate), acidity regulator (Sodium Bicarbonate), flavouring (vanilla flavour).
Making
Milk is concentrated in pots by steam heating. The milk has been previously sanitized and pasteurized. Add the rest of the ingredients: sugar, glucose, potassium sorbate, bicarbonate and vanillin and concentrate until the desired oBrix is achieved, based on each formulation. The dulce de leche is sent to coolers, finally reaching the stage of packaging in cardboard pots with sanitary coating and plastic bag inside or polyethylene plastic containers. Then it goes to finished product depot until the time of its dispatch.
Organoleptic characteristics
- Color: characteristic dark brown.
- Taste and smell: sweet and caramel, no odors or strange flavors.
- Appearance: uniform, without sensorially perceptible crystals.
