Elaboración Artesanal de Caramelos de Vino para Restaurantes de Primera Categoría de la Ciudad de Riobamba y la Prolongación de su Durabilidad Conservando la Textura, 2011

Abstract

This thesis work is based on the research of artisanal wine Candy and its long lasting, by preserving the texture. The period 2011-2012 has a principal objective which is to set formulations, by using production standards. By means of formulations it was determined the temperature variations of the candy, between 140°C to 165°C. For the production of artisanal wine candy it is necessary to be precise in the temperature control and the usage of ingredients and their adhesion to the candy mixture. When obtaining a hard candy-based formula, by using three types of wine, it was gotten the main formula in order to obtain other candy-based products, such as: slurry filling, liquid filling and chewable. Moreover ti was determined the correct use of acetic acid as an alimentary chemical, as well as the correct wrapping and labeling; this aspects influence directly in the preservation (6 days) and long lasting of candy. The machinery, equipment and correct materials will be essential for obtaining good results, maintaining sanitation rules and alimentary hygiene, as well as safety rules for handling products at high temperatures. The following manual contains all the data, researches, formulations and other patterns for the correct performance of a quality, safety and hygiene work by using the creativity, all this comes from true gastronomy professionals, as cocking experts.