The Dulce de Leche is known as a candy of unique exquisite taste, it is typical from South America, originated in Argentina where is considered a national value.
It is a totally natural product since it is made only with cow milk, sugar from sugar cane and corn glucose. It is important to remark that contains no additives, colorings nor preservatives.

A new savor for the rest of the world, similar to those creams made with chocolate and hazelnut paste but more healthy, tasteful and lighter.

The Dulce de Leche is a viscous product, sweet, easy to spread, brown grayish color, vanilla aroma and remarkably bright.

A healthy product ideal for family nutrition.

The Healthy World Organization has indicated as ideal for human diet the ingestion of 400 cm3 of milk, as a milk itself or in any of its by-products, while with only 200gr. of Dulce de Leche the HWO recommendation is covered.
Its energetic value is of approximately 290 calories each 100 gr.
Within its main benefits it also acts as an excellent fixer in the metabolic process of plant proteins.

Due to boiling temperatures at room pressure reached during the process of pasteurization all type of fungi, yeast and pathogenic bacterias result eliminated.

Because of it is elaborated with pure cow pasteurized milk the Dulce de Leche presents a greasy butirous value of 6 % which is the same contained in the natural milk.

The cows producing the milk we use to make the Dulce de Leche are breeded on green pasturelands located in Cañada Rosquín far from contamination and air pollution of the big cities.

Once packed and closed no refrigeration is required.


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According to tradition the Dulce de Leche was invented in Argentina -but by a coincidence as many other inventions were- during an afternoon in the colonial epoch where Juan Manuel de Rosas and his enemy Juan Lavalle were involved in interior fights. Other times were running where honor ruled the gentlemen lives and despite the fact that they were enemies they felt mutual admiration and respect. It seems that Lavalle decided one afternoon to pay a visit to Rosas in his headquarter, but as Rosas was out, Lavalle waits him in his tent and did not find a better thing to do that lies down in the Rosas' campbed where he felt slept. At the same time a brown cook woman was cooking a lechada always moving and heating a mix of milk and sugar on fire. The same was used to feed soldiers and give them additional energy.

At that moment the woman also decided to tell something to Rosas, then she left the lechada on the fire and suddenly entered the tent where, instead of her master, she found the greatest enemy of him, the General Lavalle. This incident surely paralyzed the woman who deeply affected by surprise and fear remainded unable to move for certain time and consequently she forgot totally the food she was cooking for the troop. During that certain time the -"lechada" continued boiling until became a dense cream of caramel color. Then, it is easy assume that somebody brave or maybe a starving soldier would have tasted with pleasure this concentrate and in this way the exquisite Dulce de Leche born.

It is very difficult that a person who have tasted our Dulce de Leche could say "I don't find it too much exquisite". That is because the Dulce de Leche have one of those savors that are remembered for ever and that not only identifies to argentine people but also approaches them to natural and daily things.

  In Argentina is very usual to receive and regale foreign
   people with two culinary specialties: grilled meat (asado) and
    Dulce de Leche. Both exquisiteness have a common origin: argentine cows.
    In our country the cows are breeded in "Las Pampas", large prairies where
    the "gaucho" performed all the rural tasks. This zone, which is ideal to breed cattle,
   is unique due to its natural fertility, proper climate, and lack of pollution,pollution that
  is a real problem in other countries more developed than our.


These characteristics added to a big experience and technology -which El Rosquinense owns- resulted in a perfect combination of Flavor, Quality and Pureness.
This special taste has being gaining the world, reaching other countries where the Dulce de Leche can be found under different names with similar savor but changing color and density.

• Chile: Manjar
• Mexico: Cajeta
• Venezuela: Arequipe
• United States of America: Caramel, Butter Scotch

Have your own factory of Dulce de Leche.

We have decided to export to the rest of the world not only our products but also our know-how and experience. As a difference from other manufactures of milky products we think that each business man has a thorough knowledge of his own market, this makes him a potential producer of this type of candy in case he fulfills certain rules and counts with the support, technology and know-how offered by a firm like El Rosquinense.

Under this conditions El Rosquinense can provide you with
  the knowledge you need to implement your own factory of
  Dulce de Leche in your own country, as well as all elements
   necessary to produce the exquisite Dulce de Leche Ice-cream.

  If you are interested in our Know-how Transference Program(*)
or you only wish buy our products please contact us.

(*) This program of Transference of Know-how is available only for companies located out of the argentine territory.

The Dulce de Leche is also very much used in manufacturing a lot of pastry by-products such as filling of cakes, mini-cookies, Petit Fours, puff pastry cakes, "cubanitos", croissants and many other "facturas" (Danish Pastry), as well as "alfajores", cookies and others.

It is also used to elaborate iced creams creating in that way an exquisite new savour of ice-cream which is the most required one by argentine consumers. Those who once enjoyed this perfect and exquisite combination -sweet and cold-, ideal for summer times, knows very well what are we talking about...

In order to satisfy its use and consumption, El Rosquinense manufactures several types of Dulce de Leche to supply specifically the needs of different kind of consumers:

• Dulce de Leche Familiar Tradicional - For familiar use
  
  
• Familiar Contenido Graso Reducido - For family use, with low greasy content
  
  
• Dulce de Leche Repostero - For pastry use
  
  
• Dulce de Leche Heladero - To make ice-cream
  
  
• Dulce de Leche Alfajorero - To elaborate "alfajores"
  
  
• Dulce de Leche Panadero - For bakery industry
  
  
• Caramelos de Dulce de Leche - Milky caramels

(Clicking with de mouse over each type of Dulce de Leche you will obtain further information)