Spreadables

Honey is a supersaturated sugar solution, generally more than 70% sugar and less than 20% water, and is therefore unstable. That's why it often crystallizes. The main sugars in honey are fructose and glucose, generally a little more fructose than glucose. The sugar that crystallizes is glucose. So what we do is decrystallize the honey mechanically (Helimel) is nothing more than a machine that, through the rotation of 3 propellers, transforms the coarser crystals into micro crystals, making the honey creamy very smooth with a fine texture and without altering the HMF .

San Ignacio’s Dulce de Leche with a smooth, silky and creamy mouth feel with deep, caramelized flavor and milky sweetness. Simply used as a topping for ice cream or yogurt, alongside flan, to make sandwich cookies (alfajores), as dip for fruit or simply spread on toast.