For decades, Australian chefs, bakers, and food professionals have had to boil tins or pots of sweetened condensed milk, guessing the consistency and depth hidden inside, and risking burns to themselves or the product – not to mention the clean-up time involved! This caramel-making process has created frustration for food service professionals, who are forced to waste product or settle for less than the perfect caramel they want to present to their customers.
So, we’re pleased to announce that our Australian dairy company, with its 125-year history of making award-winning dairy products, has developed a heatable pouch so that food professionals can heat and use the ultimate caramel with greater ease and less wastage.
Our Sweetened Condensed Milk heatable pouch addresses several issues: