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:

Inconsistency in caramel colour and texture due to being unable to see the condensed milk turn to caramel in the tin.

Risk of burns to staff and damage to the product from boiling tins.

Time-consuming clean-up process.

Product wastage due to improper cooking methods.

This new heatable pouch was first launched at the Foodservice Australia Show on 19th May, and was an instant hit with the professionals at the show!

How Brancourts Sweetened Condensed Milk Heatable Pouch Works

To use the heatable pouch, simply follow these steps:

1.

Heat the sealed pouch in a rice cooker, steamer, slow cooker, pressure cooker, microwave steamer, or in a saucepan of boiling water.

2.

Once the desired caramel colour and texture are achieved, remove the pack from the heat.

3.

Once cool enough to handle, the pack is ready to use. Simply cut the packaging and use it in any way that suits your needs!

How Chefs, Bakers, and Food Professionals Will Use the Heatable SCM Pouch

This heatable pouch will revolutionise how food service professionals create caramel-based treats! No more worrying about crystallisation or scorching – just perfect, delicious caramel every time. By addressing common pain points and offering a convenient, mess-free solution for caramel making, Brancourts is making life sweeter for bakers and food professionals across Australia.

It can be used to create all kinds of mouthwatering treats, like banoffee pie, luscious caramel sauce, rich fudge, sweet caramel bites, and velvety caramel ice cream.

Have you had a chance to enjoy our heavenly Salted Chocolate & Dulce de Leche Tart yet? It’s a real game-changer!

Ingredients

400g Brancourts Sweetened Condensed Milk

75g cold butter, diced

1 tsp sea salt flakes, plus extra to serve

80g roasted hazelnuts, coarsely chopped

200g dark chocolate (55% cocoa solids), finely chopped

100g milk chocolate, finely chopped

250g sour cream

30ml espresso

Chocolate shards, to serve

Roasted chopped hazelnuts, to serve

Cacao nibs, to serve

Raspberries, to serve

Chocolate Shortcrust Pastry:

220g plain flour

35g Dutch-process cocoa

120g room temperature butter, chopped

90g caster sugar

2 egg yolks

1 tsp vanilla bean paste

1 tsp sea salt

Method

Serves 12

Prep and cook: 4 hours 15 minutes, plus chilling and setting

1.

For pastry, sieve the flour and cocoa into a bowl. Beat the butter and sugar in an electric mixer until pale and fluffy. Add the egg yolks and vanilla, and beat until combined. Add the flour mixture and 1 tsp sea salt, and beat until just combined. Turn the mixture onto a floured work surface and bring it together to form a disc. Wrap in cling film and refrigerate for 2 hours to rest.

2.

Meanwhile, for dulce de leche, preheat the oven to 220C. Pour the condensed milk into a 1.5-litre baking dish, cover with foil, and place in a large roasting pan. Fill the pan with water halfway up the sides of the dish, then bake for 1½ – 1¾ hours until the milk is dark golden. Remove from the roasting pan and whisk dulce de leche until smooth.

3.

Roll the pastry out between two sheets of baking paper to 3mm thick. Chill pastry for 10-15 mins to firm. Line a 23cm fluted loose-bottom tart tin with chilled pastry. Trim edges, then chill for 1 hour to rest.

4.

Meanwhile, preheat the oven to 190C. Blind bake pastry for 20 mins. Reduce the oven to 170C. Remove pastry weight and bake for 10 mins until dry and crisp. Cool.

5.

Cook the butter in a small saucepan over medium-high heat for 2-3 minutes until nut brown. Cool to room temperature. Place dulce de leche, salt and brown butter in a bowl and whisk to combine. Stir in the hazelnuts. Spoon mixture into tart shell, smooth top and refrigerate for 1 hour to chill.

6.

Place the chocolate, sour cream and espresso in a medium bowl, and set over a pan of simmering water. Stir the chocolate mixture occasionally until glossy and combined. Pour over the dulce de leche layer, smooth the top and refrigerate overnight to set.

7.

Decorate the tart with chocolate shards, hazelnuts, cocoa nibs and sea salt. Serve with raspberries.

About Brancourts Sweetened Condensed Milk

Made from the freshest Australian full cream milk from cows grazing on the richest Australian dairy pastures, and natural cane sugars from Australia’s tropical north, our Sweetened Condensed Milk comes in various forms to suit the different needs of our customers:

12kg heatable pouch

2 x 5kg bag in box

1 x 13kg bag in box

230kg drum

1300kg pallecon

Brancourts Sweetened Condensed Milk is creamy and silky-smooth, and can be used in many recipes. Being acid, alcohol, heat, and shelf stable, and with a one-year shelf life from manufacture, it’s the perfect go-to Sweetened Condensed Milk.

We think it’s pretty special, but don’t just take our word for it! Take a look at just some of the prestigious awards that our Sweetened Condensed Milk has won over the last few years:

Order this innovative category-first product today, and be among the first to try the pouch yourself!