Dulce de Leche or ‘sweetness of milk’ is a traditional product of Argentina. It is known as Confiture de Lait in France. While long used throughout South America, in recent years it has begun to permeate the kitchens of Europe and North America. It is already well established as a key and powerful ingredient in confectionery and ice creams. In reality its applications are endless.
Dulce de Leche is made to a traditional recipe from Argentina using whole milk, sugar, glucose and a suitable flavouring. This produces a caramel like sauce which can be used as an alternative to butter, jam or honey. It is natural, healthy, low in fat and has 7% protein. Dulce de Leche is a delicious creamy ingredient, full of taste and energy.
Depending on the application, Dulce de Leche can be produced to varying densities to facilitate injection or other workability requirements. The product is freeze-thaw stable and bake stable.