Introducción de la harina de alfalfa como ingrediente básico en la pastelería fina salada y dulce, 2012

Abstract

This research was carried out with Alfalfa Meal and its introduction in delicate salt and sweet pastry has as its object the preparation of formulations production standards. By means of the formulations was determined percentages variations alfalfa meal into 30% to 10%. for the production of desserts is required for weight accuracy and drying the flour by taking into account the temperature and time based on the use of ingredients and his addiction to the masses. To get formulas is the mass used in the pastry base either salty or sweet like pastry, sponge, cake, elastic and pizza, plus compatibility and great taste of acidic fruits. To obtain and prefect result must have the equipment, facilities and suitable materials, maintaining sanitation standards and food hygiene. This way is to incorporate pastry products to the daily diet of the population taking into account nutritional representing alfalfa meal in salt and sweet pastry. This manual contains all the data, research, forms, other guidelines for the perfect development in performing quality work, and safety using creativity, all own culinary professionals as true experts in the kitchen.