Belgian Dulce de Leche cream hladká textura, karamelová chuť - 125 g
Belgian Dulce de Leche cream from Incacao is a luxurious delight for all lovers of sweet caramel milk. This decadent spread is made with coconut pulp instead of traditional cow's milk, giving it a unique flavor and consistency.
Dulce de Leche has its origins in Latin America and this cream preserves its authentic taste and texture. You can use it as a filling for pancakes, on toast or bagels, as a dip for dark chocolate chips or pretzels, or simply as a delicious addition to your favorite spoon.
This product is approved as suitable for diabetics and does not contain palm oil. Its unique "crémeux" texture can be appreciated with every bite. Store at 18 - 24 oC to maintain optimum consistency.
Belgian Dulce de Leche cream is made with quality ingredients, including soluble fibre (polydextrose), sweetener erythritol, coconut pulp, rapeseed oil, cocoa butter and ghee (clarified butter). This combination of ingredients contributes to its unique taste and texture.
If you are looking for a healthy alternative to classic sweet spreads, Incacao 's Belgian Dulce de Leche cream is the ideal choice. Try it and enjoy its delicious taste!
For more information about healthy lifestyle and the use of this product, we recommend the following articles: introduction to biohacking, how to make the best hot chocolate, discover low carb or more energy, less sugar and vegetarian and vegan diet.
Additional parameters
| Category: | Nut butters and creams |
|---|---|
| Proč koupit: | Jedinečné složení vhodné pro zdravý životní styl, jakoukoliv dietu, při které se chce držet správná váha nebo zhubnout. Vyvinuto slavným belgickým gastronomem, Vincentem Bulteelem. |
| Výrobce: | Inca’valley |
| Země původu: | Belgie |
| Vhodné pro: | Vegetarián-Sugar Free-Soy Free-GMO Free-Low Carb-Keto-Těhotné-Kojící |
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The story of the Belgian brand Incacao began in 1996, when its founder, Vincent Bulteel, answered a class teacher's obligatory question "what do you want to be when you grow up?" with the answer that he wanted to be a pastry chef. This dream lasted until the age of 12, when he decided to go to the Ter Groene Poorte pastry school in Bruges, Belgium. At just 15 years old, Vincent was already working in several pastry shops in his hometown of Oostende. After graduating from college, he spent some time travelling, working and gaining experience in different countries. He has worked with a number of pastry shops and also learned from a number of pastry masters. At the end of this work and training, Vincent was awarded the title of 'Compagnon Du Devoir'. To get it, he had to create a masterpiece/chef d'oeuvre, and he succeeded. Of the 100 students who started the training, only four completed it.
After completing his own studies, he began working as a full-time teacher in Bordeaux, France, at The Companions. He also advised his students on how to optimize their performance by using meditation, "power naps" etc., useful tools to improve their performance, in addition to pastry classes. He kept thinking about how to improve the world and help people, and became a certified nutrition and health counselor. He realised that the products he had been making were full of glucose and fructose, which only led to a rise in insulin, and decided to take a different approach.
So in 2018, he decided to start his own brand - Incacao. Incacao is not just any brand. Its founder sees it as a tribe, a home for personal development and a pleasant way to educate oneself. It's a place where employees are constantly growing, where they connect with each other and where the line between work and play is blurred.
