Caramel Spread
Description
The product is obtained by milk or reconstituted milk concentration by means of heat, at a normal pressure or at reduced pressure with addition of white sugar, glucose and vanilla flavoring.
Sensorial Characteristics
Appearance and texture: creamy and pasty consistency, smooth and plain texture, without visible crystals.
Colour, smell and flavor: brown, characteristic smell and sweet flavor.
Physico-Chemical Characteristics
Humidity: Maximum 30.0%
Fat: Between 6.0% and 9.0%
Ashes: Maximum 2.0% p/p
Milk total solids: Minimum 24.0% p/p
Microbiological Characteristics
Fungi and yeast: Maximum 50 ufc/g
Coliforms at 30º C/g: Maximum 10 ufc/g
| Presentation | Shell Life | Storage | Packaging |
| Cardboard bucket x 10 kg. Plastic bucket x 12 kg. Plastic bucket x 25 kg. |
120 days 120 days 120 days |
Open between 2º and 8ºC Open between 2º and 8ºC Open between 2º and 8ºC |
1 Pallet=48 jars 1 Pallet=48 buckets 1 Pallet=36 buckets Container=20' = 10 p. Container=40' = 20 p. Truck = 26 pallets |
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