Imepex S.A.S.

Homemade dulce de leche or milk caramel

Deprecated: Function wp_make_content_images_responsive is deprecated since version 5.5.0! Use wp_filter_content_tags() instead. in /home/u680837322/domains/imepex.com/public_html/content/wp-includes/functions.php on line 6121

Instructions Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low. Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone – it will take between 2 ½ hours to 3 hours for the dulce de leche to be done. During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the … [Read more...]

What international markets is the Colombian panela reaching?

Mainly to the United States and Europe, especially to Spain, Germany and France, and it has also reached South Korea and Argentina. We have very interesting projections in this regard. There are about 4,000 tons to 4,600 tons of Colombian panela that are exported annually. It must be made clear that this figure has been increasing in the last four years, since very important work has been done with the Government to publicize the product in other markets. What do they use it for? In the … [Read more...]

Panela sugar and brownie dough ice-cream

METHOD Step 1 Place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar melts. Set aside to cool slightly. Step 2 Heat the milk, pouring cream and broken cinnamon stick in a separate saucepan until mixture almost comes to the boil. Step 3 Meanwhile, whisk the yolks until combined. Whisking constantly, pour the warm cream mixture over the yolks. Pour the mixture into the saucepan with the sugar mixture. Place over medium-low heat. Cook, … [Read more...]

Did you know

26 countries of the world make panela; Colombia is the second largest producer after India? Figure 200 tons of overproduction panela are currently in the national market. Fact The panela as it is made today is an attractive product for a population sector because of its organic and natural advantages; its massification is linked to the transformation to take over the markets. Fact The panela has not been transformed as expected; But there are projects (panela pulverizes, … [Read more...]

350 thousand families that rely on panela

This natural sweetener product and with the nutritional benefits that sugar cane produces, has become part of the economic and cultural development of Colombia. Eating panela provides vitamin A, C, B1; In addition to Calcium, Iron and Potassium. It is a product far from chemicals and that is rooted in the Colombian gastronomic tradition. The panela is the second agribusiness that has brought more development to Colombia http://iraphotostudio.wixsite.com/iraphotostudio … [Read more...]

Panela and Rum-Cured Salmon

Directions To prepare the cure, combine the allspice, anise, coriander, and dried chipotles (do not add chipotles in adobo) in a skillet over medium heat. Toast until fragrant, about 2 minutes. In a saucepan, combine the toasted spices with the chipotles in adobo, if using, and the bay leaves, sugar, salt, panela, vanilla bean, rum, and brandy. Bring to a boil over high heat, stirring to dissolve salt and sugars, and to cook out the alcohol, about 5 minutes. Remove from the heat and add 5–6 … [Read more...]

Baked panela cheese and membrillo

Traditionally, pan de muerto is perfumed with orange blossom water, has dough adornments on top that represent bones, and then is baked and dusted in sugar. Similar to a baked brie, this dish envelopes panela cheese and something sweet into a flaky puff pastry crust that, when finished, resembles pan de muerto but has a tasty, sweet and savory surprise inside! I’ve used quince paste in this recipe, known as membrillo in Spanish; you can also substitute guava paste if you prefer. Baked panela … [Read more...]

Water of panela with lemon in bottle

Two Colombian companies want to highlight the benefits of one of the most traditional drinks in the country, in the midst of a crisis that is going through the sector. The difficult moment that the paneling sector is going through has just portrayed it Senator Paloma Valencia in El Nuevo Siglo, noting that, in Colombia, 350,000 families and producers (95% of the total) are immersed in informality and, because of the intermediaries, lose 110 pesos per kilo produced. In addition, Valencia warns … [Read more...]

Beef Chorizo and Panela Arepas

INGREDIENTES: 2 cups arepa (masa)1 teaspoon salt2 1/2 cups hot water1 package cacique (® Beef Chorizo)corn oil (for frying)6 ounces cacique (® Panela – crumbled)1 cup cacique (® Crema Natural) HOW TO MAKE IT: In a medium bowl, combine the masa arepa, salt and hot water. Stir to combine until there are no lumps left. Cover the bowl and set aside for 10 minutes.While the dough rests, fry the Beef … [Read more...]

Dialogue between Minagricultura and panelero sector for product strengthening

The idea is to continue promoting the consumption of panela in the country and the realization of a technical measure for mid-August. The Minister of Agriculture, Andrés Valencia, met with panela producers in order to continue looking for ways to achieve a more productive, competitive and profitable sector. The head of the agricultural portfolio explained that "meetings have been generated with different unions and rural populations in these 11 months of President Iván Duque's government. … [Read more...]