Boiled condensed milk
This filling is a uniform substance not spreading on horizontal surfaces. Boiled condensed milk is intended for products such as rolled cakes, croissants, muffins, cookies, pies, cakes, cheese curd bars, or ice cream. It is also suitable for making vegetable cream-based whipped cream.
Boiled condensed milk
Limited thermostability filling
Baking parameters:
temperature: up to 220°C
time: up to 10 minutes
Dry solids weight ratio: 71.5% ± 0,5%
Fat content, by weight: at least 11%
Packaging: 20 kg containers made of polymeric materials, with a PET insert
Storage: store at temperatures between 0°C and 25°C and a relative humidity of up to 75%.
Best before: 6 months after production date.
‘Novinka’ boiled condensed milk
Thermostable filling
Baking parameters:
temperature: up to 240°C
time: up to 20 minutes
Dry solids weight ratio: 73% ± 0,5%
Fat content, by weight: at least 11%
Packaging: 20 kg containers made of polymeric materials, with a PET insert
Storage: store at temperatures between 0°C and 25°C and a relative humidity of up to 75%.
Best before: 6 months after production date.