The right technology for dulce de leche production
Dulce de leche is a product made from milk and added sucrose. The process of making it can be tricky, as the concentration and heat processing needs to be just right.
Heat processing for dulce de leche is relatively long and the combination of this and the added ingredients stimulates a non-enzymatic browning reaction (maillard reaction) that gives the dulce de leche its distinctive brown colour. Therefore, slowly heating up the dulce de leche is a key factor in how the final product will turn out – from the product’s viscosity to flavour and colour.
At Daniatech, we have designed technologies to ensure that our customers get the same high-quality end product every time. We recognise the importance of proper mixing and know that the correct mixing solution are vital for process optimisation. We, at Daniatech, will ensure the best possible solution for your business keeping a long-term focus in mind.