THE NATURAL TASTE OF CONDENSED MILK

THE ADVANTAGES OF THE CONDESED MILK IN THE STRUCTURE AND BODY OF GELATOS
6 abril 2016
Avanza anteproyecto para regular los helados artesanales
26 octubre 2017

We have been producing condensed milk since 1960, the year of foundation of our company. It is obtained from Italian milk only, certified ISO 14000, and comes from the green farms of Umbria, the region where we are. The milk is harvested fresh daily and we condensed both milk and buffalo milk. The cow condensed milk has a white colour, medium viscosity with the unique flavour of milk, characteristic that makes it adaptable for the production of artisan ice-cream with milk base. Its organoleptic characteristics are, together with the noble fats, high biological protein composed of casein and lactoproteins, to the sugar inside it like sucrose and lactose that comes because of the Maillard reaction during the process, make it functional as far as concern the body, the structure and the flavour in the production of artisan gelato.

The Flavour

According to the organoleptic characteristics, our condensed milk can be a very important ingredient in the aromatic definition of many ice-cream flavours that, according to the receipt and the dose, can give the gelato unique and pleasant personalities without adding any aroma. A result that is not easy to reach without adding aromas even in a flavour like Fiordilatte. To not speak of the aromatic definition that the condensed milk gives to the vanilla flavour, unique of its kind, always in a natural and way, as when it is mixed with the eggs, it become the real flavour of custard cream. What is said above, it is worth for the Panna cotta as well, where you can feel the milk. In the end, it is a precious natural ingredient that does not contain aromas or additive. It is an old fashioned product that has been renewed for a market that require more and more natural products without aromas.