Dulce de leche, milk confiture or cajeta is a product obtained by the concentration and heating of milk or cream, and added sucrose (partially substituted or not by monosaccharides and / or other disaccharides). Milk is concentrated in pans by heating with steam. The milk previously sanitized and pasteurized. Add the rest of the ingredients: sugar, glucose, potassium sorbate, bicarbonate and vanillin and concentrate until you achieve the desired oBrix, based on each formulation. The dulce de leche goes through pumping to a cooler, finally reaching the packaging stage in cardboard pots with sanitary lining and with or without a plastic bag inside, plastic containers of polyethylene and flex pack (polypropylene/polyethylene laminate). Then it goes to deposit of finished product until the moment of its expedition.

Ingredients: pasteurized milk, sugar, glucose, preservative (potassium sorbate), stabilizer (agar), acidity regulator (sodium bicarbonate) and flavoring agent (vanillin).

Organoleptic characteristics

• Color: dark brown
• Taste: sweet, without strange flavors
• Consistency: thick, homogeneous without solid sugar crystals

Physicochemical characteristics

• Brix: 72-75°
• RH: 30% max
• Lipids: 6-9>#/li###
• Microbiological assay: < 5/g

Nutritional facts (in each 100 g product) Caloric value: 315 kcal / 1320 kJ Carbohydrates: 55 g Proteins: 7.5 g Total fat: 7.0 g Saturated fat: 4.5 g Trans fat: 0.0 g Dietary fiber: 0.0 g Sodium: 120 mg Storage: refrigerate after opening. Store in a dark cool place between 2-8 °C / 35-46 °F.