Description
Dulce De Leche Flavour
A delicious cream burnt sugar caramel flavour – a great Dulche de Leche natural flavouring for bakery, confectionery, desserts and more.
Flavour Features
- Suitable for vegetarians and vegans
- Gluten-free
- Egg-free
- Dairy-free
- No added sugar
- Made in the UK
Flavour Suitability
- General cooking & baking
- Desserts
- Drinks – view more drink suitable flavours
- Ice cream
- Not Suitable for Chocolate – view chocolate suitable flavours
Diet Suitability
- Coeliac
- Ovo-lacto vegetarians
- Vegans
- Halal
- Kosher (Certified)
Flavour Features
- Suitable for vegetarians and vegans
- Gluten-free
- Egg-free
- Dairy-free
- No added sugar
- Made in the UK
Flavour Suitability
- General cooking & baking
- Desserts
- Drinks – view more drink suitable flavours
- Ice cream
- Not Suitable for Chocolate – view chocolate suitable flavours
Diet Suitability
- Coeliac
- Ovo-lacto vegetarians
- Vegans
- Halal
- Kosher (Certified)
Instructions for use
For best results dilute our dulce de leche flavour into a key wet ingredient such as water, milk or egg. Only a few drops are needed, so try about 10 to 20 drops (0.5ml to 1ml) per kg of food and adjust to taste. The 15ml bottle contains around 300 drops* of high strength dulce de leche natural flavouring. If you are baking then please remember that some of the flavour will ‘flash off’ so you may need to increase the dose to compensate.
* 1 drop is approx. 0.05ml
Ingredients: Natural flavouring substances, glycerine, propylene glycol (E1520).
Flavour Reference: F15243
Do not exceed:
3.6ml per kg in foodstuffs
1.2ml per litre in beverages
Storage: Store in a cool, dry place away from direct sunlight.
For use in foodstuffs only and is not to be consumed directly.
Keep out of the reach of children. Avoid contact with eyes and skin. Use in a ventilated area and do not inhale.
Specification
Technical Details
We provide full technical information for all of our flavours. To view and download the specification for this flavour please click the button below.
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