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. The heat processing for dulce de leche needs to be relatively long, and when you combine this with the ingredients also used, it stimulates a nonenzymatic browning reaction (Maillard reaction) that gives the dulce de leche its distinctive brown colour – so the time dulce de leche is processed, 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 ensuring our customers will get the same high-quality end product each 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.