**2.2 Bar dulce de leche**

Bar DL is crystallized into blocks, which have a uniform coloration and texture. The bars are typically eaten in pieces.

The difference in sweetness between paste and bar DL is determined by the total solid and sucrose content and from the manufacturing process. For paste DL, production involves a slow, manual process that induces lactose and sucrose crystallization in the product.

Sucrose and lactose content is higher in the syrup used to make bar DL than it is in that used to paste DL and consequently increases crystallization. The increased crystallization is necessary for the product to become solid and firm enough to be cut and served in pieces. To this end, the original solution is subjected to a controlled-crystallization process or batching. In controlled crystallization or churning, the product undergoes intense stirring as it is slowly cooled. This process induces

the formation of numerous sucrose and lactose crystals, which ultimately alter the texture of the product.

Due to the greater crystal concentration and manual stirring of bar DL, the processing time is increased, which also implies in an increase in costs (steam, electric power, ice water, etc.) and payroll. However, the higher sucrose content results in a higher yield, which can offset rising costs as long as operational losses are controlled.

**Figure 1** presents the compositional differences between bar and paste DL made from the same milk, with a dry matter (DM) concentration of 12.21 g.100 mL<sup>−</sup><sup>1</sup> . The addition of sucrose to the bar DL is greater (300 kg) than that for the paste DL (200 kg), in this example.
