Vacalin Gluten Free Dulce de Leche for Ice Cream Dulce de Leche Heladero Sin Gluten, 10 kg / 22.01 lb

Write a review

$27.46 FOB price

10 kg ($2.75 per kg)

Our quantity discounts:

Quantity

80+

Price

$25.63

$23.79

Prices are reference FOB prices solely for preparing requests for quotation, and do not constitute a binding offer to sell or to buy.

Available

+ −

Order samples

Company: Ernesto Rodríguez E Hijos SA

Ernesto Rodríguez Jr. se incorporó al negocio familiar a principios de los años 80, cu...

+54 4687-1708

Ask a question

Delivery

> Worldwide
> On-time delivery guarantee
> To be negotiated

Payment options

> Visa and MasterCard
> PayPal
> Bank transfers

Our advantages

> Ernesto Rodríguez e Hijos SA
> Best prices
> Variety of brands and products

Vacalin Dulce de Leche Decorate cakes, muffins, and all types of baked goods! Perfect for making Traditional Chocotorta or enjoy just by itself!
Gluten free
Traditional Argentinian dessert
High quality ingredient At the best price!
Bulk container For chefs, commercial kitchens & family houses. Branded bags, bulk bags, truck-load sized orders.
Satisfaction guarantee We stand by our products and our customers. If you are unsatisfied with your order, reach out to us and we'll offer you a solution.

BrandVacalin Made inArgentina IndustriesIce Cream Parlors Manufacturer's code 1940 Gluten-freeYes

Description
Features
Reviews

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