Products » Milk jam




Dulce de Leche - Classic Style (aka Manjar)



PHYSICO-CHEMICAL CHARACTERISTICS
Ashes: maximum 2.0% p/p
Humidity: maximum 30.0% p/p
Fat: between 6.0% and 9.0%
Total milk solids: minimum 24.0% p/p

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: maximum 10 ufc/g
Molds and Yeasts: maximum 100 ufc/g

ORGANOLEPTIC CHARACTERISTICS
Aspect and texture: creamy consistence, even and smooth texture, without crystals that can be perceived through the senses.
Colour, smell and taste: brown colour, characteristic smell and sweet taste.


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Dulce de Leche - Dessert Style


PHYSICO-CHEMICAL CHARACTERISTICS
Ashes: maximum 2.0% p/p
Humidity: maximum 30.0% p/p
Fat: between 6.0% and 9.0%
Total milk solids: minimum 24.0% p/p

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: maximum 10 ufc/g
Molds and Yeasts: maximum 100 ufc/g

ORGANOLEPTIC CHARACTERISTICS
Aspect and texture: creamy consistence, even and smooth texture, without crystals that can be perceived through the senses.
Colour, smell and taste: brown colour, characteristic smell and sweet taste.


Buy    See PDF


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