Milk Caramel

1. Ingredients and general description

Made from standardized milk, sugar, glucose syrup, gelling agent, sodium bicarbonate, and vanilla essence.

Obtained through concentration and heat treatment of the milk and ingredients mixture.

2. Sensory, nutritional and physicochemical characteristics

Has a characteristic sweet flavor, pasty consistency without crystals, typical odor, and caramel-brown color resulting from Maillard reactions.

Nutritional information (100 g): 308 kcal, 7 g protein, 6.5 g total fat, 56 g carbohydrates, 1.09 mg sodium. Parameters: max. moisture 30%, milk fat 6–9%, min. protein 5%, ash 2%.

3. Microbiological characteristics and presentation

Meets standards: Coagulase-positive Staphylococcus aureus <100/g and yeasts and molds <100/g.

Available in 10 kg and 25 kg packages.