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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).