Doce de Leite Production: An Overview of the Different Industrial Production Technologies

Abstract:

Doce de leite is a caramel-like confection, mainly produced in several Latin American countries, with increasing popularity worldwide. This overview outlines nine distinct industrial technologies for the production of doce de leite: (1) total batch manufacturing process; (2) batch manufacturing system with fractionated mix addition; (3) manufacturing with pre-concentration in a vacuum evaporator and finishing in an open pan; (4) manufacturing with pre-concentration in a vacuum evaporator, finishing in an open pan, and lactose micro-crystallization; (5) continuous flow manufacturing with total concentration in a vacuum evaporator and a viscosity control holding tank (hot well); (6) manufacturing with total concentration in a vacuum evaporator and sterilization in an autoclave system; (7) manufacturing with sucrose pre-caramelization and a total batch system; (8) manufacturing in colloidal mill without an evaporation process; and (9) manufacturing based of doce de leite bars with a sucrose crystallization stage. We conducted a literature review  to gather data on the discussed processes and their principal characteristics, which may be pertinent to doce de leite manufacturers. The choice of a specific process will depend on the desired doce de leite characteristics, the type of doce de leite to be produced, and the manufacturing company’s requirements. When properly integrated, these technologies contribute to efficient and profitable production, yielding high-quality products with appropriate chemical, microbiological, and sensory characteristics at an industrial scale.

Conclusion:

The different doce de leite production processes vary significantly in terms of costs, energy efficiency, and suitability for production scale. Simple batch processes and those with fractionated addition, such as Processes 1 and 2, are more accessible and popular among small and medium producers due to their lower initial investment and ease of operation. In contrast, processes using vacuum evaporators, like Process 3 (pre-concentration with open pan finishing) and Process 5 (continuous production), require higher equipment investments but are more energy-efficient and offer better quality control, making them widely adopted by large industries.

The availability of diverse technologies enables manufacturers to tailor the process to achieve specific desired characteristics in doce de leite, such as texture, flavor, and ingredient concentration. More advanced processes, like lactose micro-crystallization, help control crystal perception, creating pasty products with refined texture. The pre-caramelization process, meanwhile, intensifies the caramelized flavor, differentiating the product. Therefore, the decision on the most suitable process should consider investment capacity, market demand, and the desired product profile, balancing cost, sustainability, and quality.

Combining different technologies provides more precise control over variables like temperature, processing time, and ingredient concentration, yielding a more consistent product. Utilizing a range of technologies places manufacturers in a competitive position, allowing for them to provide differentiated products that meet market demands.

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[153] Pinto, C. B. A.; Schwarzenbolz, U.; Henle, T.; Wolfschoon-Pombo, A. F.; Perrone, I. T.; Stephani, R. Doce de Leite Production: An Overview of the Different Industrial Production Technologies. Doce de Leite Production: An Overview of the Different Industrial Production Technologies. Dairy 2025, 6, 10.