Heat the water to 80°C, making sure it does not boil.
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Description of Dulce de Leche - Raffolé PASTELERO - 7kg
Dulce de Leche - Raffolé Pastelero - 7kg
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 milk cream is children´s and adult´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.
The Dulce de Leche Raffolé is produced in France following the typical Argentinean recipe. 100% natural ingredients, without chemicals, additives or preservatives.
Raffolé brand replaces the products of Chimbote, the quality has remained the same good.
Do you want to know how to prepare mate?
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.
Step 1
Heat the water to 80°C, making sure it does not boil.
Step 2
Fill ¾ of the mate cup with yerba mate.
Step 3
Cover the opening, turn it upside down and shake it gently.
Step 4
Tilt the yerba to one side at about a 45° angle.
Step 5
Pour a small amount of warm water (40°C) into the emptier area.
Step 6
Wait 20–40 seconds for the yerba to absorb the water.
Step 7
Insert the bombilla while covering its tip.
Step 8
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
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