Optimización del proceso de templado en la elaboración de chocolate artesanal.

Abstract

The main objective of this work was to optimize the tempering process of the artisanal chocolate through bibliographic research to improve its quality, also detail the different types of tempering in the process of making chocolate, determine which are the quality parameters that are evaluated in a correct tempering and how to optimize the tempering process of craft chocolate through research bibliography for the improvement of its quality, in addition to detailing the different types of tempered in the process of making chocolate, the regulations used for the production of this chocolate is the ECUADORIAN TECHNICAL STANDARD INEN 621:2010. CHOCOLATE. REQUIREMENTS, determine the quality parameters that influence the chocolate tempering. The optimization of the tempering process in the elaboration of artisanal chocolate since in Ecuador it is a country where there are many small entrepreneurs that are dedicated to the elaboration of handmade chocolates, these entrepreneurs must know and analyze the problems that may occur in your production department, and based on this, choose the best solution alternative for them; make sure the measurements preventive and corrective measures to improve the quality of the final product.