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This document describes the process of making dulce de leche at the Military School of Engineering in Bolivia. It explains the objectives, materials, and necessary ingredients such as milk, sugar, and baking soda. It details the stages of the process, which include pasteurizing the milk, adding sugar, and cooking at 91°C. It concludes that it takes approximately 5 hours to make dulce de leche and that it is important to precisely control the temperature during the process.

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