Heat the water to 80°C, making sure it does not boil.
Product no. 010192
Graduated prices***
water, sugar, whole milk powder (22%), glucose syrup, skimmed milk powder (5%)
Net weight: 450 g
Allergens lactose
Origin Spain
Storage Once opened please keep in the refrigerator and consume preferably within 30 days.
Brand: Mardel
VAT.: 7 % VAT incl.
VPE: 13,22 EUR per KG
Responsible food business operator: Caro Import S.L., Can Illa, s/n, nave A - Pol. Ind. Met S, 08530 La Garriga, Barcelona, Spanien
from 4,99 EUR in Germany
Dulce de Leche Mardel Familiar 450g
Dulce de leche is a milk-based sauce. It is especially popular in Latin America. The ingredients are milk, sugar and vanilla. It is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel.
This brown sauce is children´s and adoult’s favorite in Argentina and Uruguay. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentine and Uruguayan cuisine. Dulce de leche is used spread on toast or to flavor candies or other sweet foods, such as cakes, cookies or ice cream.
Dulce de leche Mardel is produced in Barcelona, Spain following the typical Argentinean recipe. 100% natural ingredients, without chemicals, additives or preservatives.
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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