Heat the water to 80°C, making sure it does not boil.
Product no. 0106047
Graduated prices***
sugar, water, invert sugar syrup, whole milk powder (12%), skim milk powder (12%), caramel coloring and natural vanilla flavor.
Net weight: 5,9 kg
Allergens milk
Origin E.U.
Storage Once opened keep in the refrigerator and consume preferably within 30 days.
Brand: Havanna
VAT.: 7 % VAT incl.
VPE: 8,47 EUR per KG
Responsible food business operator: Premium Brand España SL, CARRETERA MOLINS DE REI A SABADELL 19, 08191 Rubí, Barcelona, Spanien
from 4,99 EUR in Germany
A harmonious combination of milk, sugar and vanilla, this is one of the most popular dulce de leches in South America.
The Dulce de Leche "Heladero" (Special for ice cream making) has similar features as the "Repostero" (Special for baking), they are different in colour and flavour.
Dulce de Leche Heladero has a stronger flavour making it perfect for ice making and dessert decoration.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
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