The use of sweetened, concentrated dairy product in baked goods offers a distinct textural and flavor profile. Its high sugar content contributes to a chewy consistency and enhanced browning, while the dairy component adds richness and subtle caramel notes. For example, this ingredient can be substituted for granulated sugar and liquid milk in traditional recipes, resulting in a denser, more intensely flavored finished product.
The significance of incorporating this ingredient lies in its capacity to simplify baking processes and modify the end result. It reduces the number of required ingredients, streamlining preparation. Historically, it provided a shelf-stable dairy alternative, particularly valuable in regions with limited access to fresh milk or refrigeration. This aspect enabled bakers to create consistently sweet and moist treats regardless of environmental constraints.