Elaboration of dulce de leche at the Higher School of Dairy

Nueva Helvecia

At Abastecimientos, we are proud to promote innovation and development of quality dairy products. That is why we are pleased to share a recent exciting experience at the Higher School of Dairy, where our dairy technician Diego Wurth and intern Sharon Castro made dulce de leche.

The objective of this elaboration was to test various inputs and achieve a confectionery dulce de leche using Tate & Lyle Maxi-Gel starch as a base.

Maxi-Gel starch is an iconic product that provides texture and consistency, which is essential to obtain a confectionery dulce de leche that can maintain its shape and have a defined cut. This quality input, combined with experience and knowledge, allowed us to explore new possibilities in the production of dulce de leche.