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http://dspace.udla.edu.ec/handle/33000/7033Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | González Morales, Diego Hernán | - |
| dc.creator | Aguirre Cárdenas, Eddy Javier | - |
| dc.date.accessioned | 2017-05-30T00:56:19Z | - |
| dc.date.available | 2017-05-30T00:56:19Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Aguirre Cárdenas, E. J. (2017). Elaboración de productos a base de chocolate ecuatoriano utilizando agua, pulpa y reducciones de frutas (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TTAB-2017-02 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/7033 | - |
| dc.description | This project was done in order to create a business model for the use of traditional techniques in the treatment of chocolate (cocoa paste) and determine the processing and handling of confectionery and sweet food. To analyze the problem should mention certain important factors are: Lack of training by people who work with raw materials, access to the creation of incentives for the installation of production workshops and changes day present a day in the conceptual and physical handling. In the professional field is developing a craft technique which comprises the direct use of water, fruit pulp, juices and reductions for creating products in chocolate and gets better handling and optimization of the raw material, which take into account the development, cost and product price for gastronomic knowledge and application. Then by means of this technique they were obtained in production truffles water based, chocolates filled with fruit pulp, musicians (pieces of chocolate with nuts hydrated with liquor or tea), paintings chocolate (base of cocoa butter, dyes, soluble colors and white chocolate), lacquers (base of cocoa butter and fat soluble dyes), macaroons and chocolate drinks. | en |
| dc.description.abstract | Este proyecto fue realizado con el fin de crear un modelo empresarial para la utilización de técnicas artesanales en el tratamiento del Chocolate pasta de cacao y determinar la elaboración manejo y producción de confitería en la gastronomía dulce... | es_ES |
| dc.format.extent | 47 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2017 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | PRODUCCIÓN ALIMENTARIA | es_ES |
| dc.subject | DULCES | es_ES |
| dc.subject | CHOCOLATE | es_ES |
| dc.title | Elaboración de productos a base de chocolate ecuatoriano utilizando agua, pulpa y reducciones de frutas | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Tecnologia en Alimentos y Bebidas | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TTAB-2017-02.pdf | 3,32 MB | Adobe PDF |  Visualizar/Abrir |
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