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Dulce de Leche

Dulce de LecheIt is important to highlight that the Dulce de leche does not contain additives, neither colorings nor preservatives. A new flavor for the rest of the world, similar to the creams made based on chocolate and hazelnut paste, but being healthier, lighter and tastier.

As for its characteristics, the dulce de leche is a viscous, sweet product, spreadable, of yellowish brown color (fawn color), aroma of vanilla and remarkably bright.

A healthy, ideal product smartly included in the diet of the typical family

The World Health Organization has accepted it as an ideal consumption in the human diet, the daily ingestion of 400 cm3 of milk, either in liquid form or in any of its by-products.

Nevertheless, 200 grams of Dulce de leche covers the whole of the suggested ingestion. Its energetic value is approximately 290 calories every 100 grams.

Among its advantages we can highlight the one that indicate that it acts as an excellent fastener in the metabolic process of the vegetable proteins.

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Powdered Milk

It is required a vacuum dehydration not to alter its components. Packed hermetically the powdered milk remains well.

Under exceptional circumstances, the fats can go off. With 125 g of powdered milk is manufactured a liter of liquid milk, that is, every kilogram of the dried product produces 8 liters of milk for the consumption.Powered Milk

Most of the powdered milk is elaborated from skimmed milk. The high percentage of fat found in whole milk avoids the manufacture of good quality products due to the oxidation and rancidity produced during the conservation.

To obtain good quality powdered milk, atomization is the method required to be applied. The dried powder is obtained by means of Dehydration.

This process is carried out in special towers called spray, where the water the milk contains is evaporated, obtaining a white yellowish color powder that preserves the natural properties of it. To drink it, the powder must be dissolved in drinkable water.

This product has gained great importance since, unlike the fluid milk, it is not necessary to be preserved in cold and therefore, its useful life is longer. This leads to advantages such as being of minor cost and much easier to store.