Optimización del proceso tecnológico de elaboración y terminado de barras de chocolate.

Abstract

Chocolate is a sweet snack that is consumed worldwide, it is nutritious and healthy, it has antioxidants of great interest that help the human body to avoid certain diseases such as: cardiovascular diseases, etc. In which several stages of elaboration are carried out in chocolate bars, simultaneously obtaining a finished product. That is why an investigation of technologies used in the development of chocolate production is carried out, through bibliographic sources, scientific articles and digital repositories. Whose objective is to investigate the causes that influence the formation of the whitish layer called "fat blooming" that occurs on the surface of chocolate, causing large production losses for food industries. Since one way to prevent this defect is through the correct storage and tempering of the chocolate. Likewise, the optimum temperature for proper conservation. Where the correct process is described to identify the input and output components during chocolate processing. In such a way as to guarantee the quality and safety of the finished product.