TEST OF FORMULATION OF TRADITIONAL DULCE DE LECHE, WITH PASSION FRUIT JELLY AND GANACHE

Abstract

This article presents the development of a project focused on the production of dulce de leche in three versions: traditional, with passion fruit jelly, and with ganache. The activity was carried out by second-year students of the Technical Course in Agroindustry at CEEPA – Campo Mourão, with the objective of applying the knowledge acquired in subjects related to food production and quality. During the process, tests were performed to adjust ingredients, temperature, and cooking time, as well as physicochemical analyses of pH, °Brix, and water activity (Aw), which helped to better understand the product’s preservation. It was observed that the type of sugar directly influences texture and flavor, with crystal sugar being the most suitable. The versions with jelly and ganache proved promising by introducing new flavors and greater consumer appeal. Overall, the project provided a rich practical experience that combined technical learning, teamwork, and creativity.