Estandarización y optimización del proceso de elaboración de masas base para empanadas para la comercialización de 'Empanadas Company'

摘要

Empanada Company offers various food products to the public which have been widely accepted by consumers. Our main product is the empanada, which consists of hand crafted wheat flour or a green plantain based patty with different fillings made to order daily.The objective of the company’s research was to standardize and optimize the formulation of the empanada dough base. In order to attain our objective various tests and analysis were carried out.