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.
Careful tests were carried out and the proportions of the ingredients were adjusted to obtain the perfect balance. Each step was analyzed in search of excellence, and tastings were carried out to evaluate the final result.
This experience allows us to expand our knowledge and offer our customers high-quality dairy solutions.
We thank the Higher School of Dairy for giving us the opportunity to carry out this experience, a school that is recognized for its commitment to the training and development of professionals in the dairy industry. It is a place where techniques are explored and tests are carried out to improve the quality and variety of dairy products.
For more information on Maxi-Gel and other solutions, contact us at: abastecimientos.group/contactus
