Desarrollo de Formulas para la Elaboración de Esculturas de Pan. 2011

Abstract

This research project was aimed to determine accurate formulations to elaborate bread sculptures and establish a registration form pattern in order to set up standard mass characteristics taking into account several aspects like sweet dough,dead salt doughs,dead sugar doughs,fat doughs, and integral doughs whose collected data were tabulated through Microsoft excel program. To the pastry dough process was followed a recipe composed by 100gr of flour ,2gr of salt,10gr of sugar ,3gr of yeast, 60gr of water and 10gr of butter (margarine). To create the sculptures it was used a malleability and easy manipulation or molding test. After gathering the information it was concluded that the like time´s period of the dough under normal temperature conditions was there months ,considering the fact that dead doughs are not eatable their life time´s period can be increased until a year under enviromental temperature conditions and they are easy to model at the moment to elaborate an sculpture. It´s recommended to follow the different processes pointed out in the guide that has been designed to this sort of artistical jobs with accuracy on this way, the presentation of the exhibited products in different bakeries around the city will be improved.