Jeynuuss Dulce de Leche Repostero - 11 lb Bake-Stable Filling

Dulce de leche that holds its shape in the oven. Repostero is the thick grade: more solids, less water, and enough body to pipe a rosette or fill an alfajor without the filling sliding out or soaking into the dough. This is the 11 lb food service size. What you get 11 lb (5 kg) in a food-service pail with a handle and a snap-on lid Firm, pipeable body that stays put through baking and frying Ready to use straight from the pail, with no cooking down or thickening Made in the USA and labeled gluten free Why people order it It survives the oven. Classic dulce de leche loosens and runs when it's baked. Repostero is formulated to hold, which is why it's the grade bakeries use for filled cookies, tarts and pastries. It pipes clean. Firm enough to hold an edge out of a piping bag, so the filling in a layer cake stays a layer instead of migrating. 11 lb is a production size. For a bakery, a cake business or a churro cart, buying by the pound beats buying jars. One filling covers a lot of menu. Alfajores, churros, tres leches, crepes, waffles, cake layers, cupcakes, and the base for a pastry cream. Shipping Free US shipping on orders $20+. Ships from Miami, and delivery time depends on the carrier. Allergens Contains milk. Ingredients as printed on the pail: rBST-free nonfat dry milk, non-GMO cane sugar, glucose, soybean oil, butter, sodium bicarbonate, agar-agar, potassium sorbate (preservative) and natural flavor. Milk is the only allergen the label declares. Soybean oil is in the ingredient list, so read the panel yourself if you avoid soy. Frequently asked questions What is dulce de leche repostero? Dulce de leche repostero is the thicker, bake-stable grade of dulce de leche. It carries a higher concentration of milk solids and sugar than the classic spreadable kind, which gives it a firm body that holds its shape under heat. Bakeries use it for fillings that go into the oven; the classic grade is for spreading, drizzling and topping. Can you bake with Jeynuuss dulce de leche repostero? Yes, that's what it's built for. It holds through baking and frying without running or separating, so it works inside filled cookies, empanadas de dulce, tarts and pastries. Classic dulce de leche liquefies at those temperatures. How many alfajores does 11 lb of dulce de leche fill? At a standard 15 g of filling per alfajor, 11 lb (about 5,000 g) fills roughly 330. Piping a thicker layer at 25 g each brings it closer to 200. For a filled layer cake, count on 300 to 400 g per 8-inch layer. Does it need refrigeration? Not until you open it. The label says to keep the pail in a cool place between 65 and 75 °F, and to refrigerate it once opened. Let it come back to room temperature before piping, because cold makes it stiff to work. What's the difference between dulce de leche, arequipe and manjar? They're the same family of slowly caramelized milk, named differently by country: dulce de leche in Argentina and Uruguay, arequipe in Colombia and Venezuela, manjar in Chile and Peru. Sweetness and thickness vary by producer. Repostero is a grade rather than a regional name, and it exists in all of them.