Desarrollo de pre-mezclas pasteleras mediante la creación de recetas maestras y optimización del proceso de molienda de Molinos e Industrias Quito Cía. Ltda.

Abstract

Molinos e Industrias Quito Cia. Ltda., is a company with prestige in the baker market, its commercial brand "Molinos Royal", its products are the result of the milling process; flours and by-products, the company seeks to expand its product offering, so the optimization of the grinding processes in the new equipment acquired by the company and the development of pre-mix pastries through the creation of master recipes was considered. For this purpose, a physical-chemical and rheological characterization of the grinding passages was carried out, which made it possible to find the ideal combination between them, which simulates a flour with soft wheat properties with low gluten content suitable for preparing confectionary mixes. Additionally an experimental design was carried out to determine: the gasifiers to be used, this comparison were made between sodium bicarbonate, ammonium bicarbonate and sodium acid pyrophosphate. In the same way it was carried out with the stabilizers and these being: SSL (481i sodium lactylated stearoyl) and xanthan gum. Finally, the product development was scaled to the production system of the plant obtaining a new production line and offering a new product to the customer.