Sweetened condensed milk

What makes the browning of pastries and bread so attractive, tempting and quite enjoyable for both sight and palate?
Or of French fries? Or of sauté recipes? Or even, the tones, scents and smells of coffee being roasted?
The reason is the main chemical transformation in the world of cooking which occurs during the interaction between sugars and proteins during cooking: the Maillard reaction. It gives a scale of brown colours, typical tastes, intrinsically set in our DNA, in our formation of taste. It is something that we unconsciously seek.

Condensed milk has this characteristic given by the heat treatment it undergoes and that modifies the lactose sugar that forms part of it. Via this process milk is taken to its boiling point so that water is evaporated and the bacterial load eliminated. In this way, milk will last longer and at higher temperatures, and then it will take a darker colour and a more tempting and sweeter taste.

Behind the success of old and new ice-cream parlours lies the secret of adding some percentage of condensed milk in cream-based recipes.

We offer the market the only condensed milk which has 10% fat. Its origins: 100% Italian.
Its quality- the highest that can be produced.

Cod. 41712 - Sweetened condensed milk.