Capabilities
The plant
What the plant can do, in the formats it can do it in.
How we cook
Slow-cooked, not reconstituted
We cook milk and sugar slowly, batch by batch, until the milk protein and the lactose brown together — the Maillard reaction, not caramelization. Push the heat past that window and the sugar caramelizes, and what you have is caramel, not dulce de leche. There is no shortening, no added vegetable oil and no palm oil carrying the body. That is a slower process and a more expensive one, and it is the whole difference in the finished product.
Formats
Formats
| Format | Where it goes |
|---|---|
| 15 oz jar | Retail shelf, gift |
| 11 oz pouch | Retail, sampling, travel |
| 2.65 lb jar | Small kitchens, ice cream test batches |
| 12 lb bucket | Cafés and bakeries |
| 22 lb bucket | The foodservice workhorse |
| 55 lb bucket | Production lines and distributors |
Beyond our label
Beyond our own label
- Private label — our recipe, your label
- Own formulation — your recipe, developed with you, made in its own production run with its own batch record
- Bulk, unlabeled — for customers who label downstream
Next step
Open a wholesale account
One application. Approval opens your pricing, your case sizes and your reorder history.