Citas bibligráficas
Ayón, J., (2017). Implementación de punto caliente para expendio de panadería en formato cash an carry [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2906
Ayón, J., Implementación de punto caliente para expendio de panadería en formato cash an carry [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/2906
@misc{sunedu/3953712,
title = "Implementación de punto caliente para expendio de panadería en formato cash an carry",
author = "Ayón Wu, José Antonio",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
The aim of this assignment is to implement a hotspot in a Cash & Carry format, and it begins by selecting the most suitable breadmaking technology. The different technolgies employed in breadmaking vary in the amount of freezing, fermentation and the automation system usage. Therefore, this dissertation evaluates and contrasts the traditional way to elaborate bread with others that involve freezing processes prior or after the baking process itself. This process is quite complex in terms of the product formulation: use of flours, yeast, additives and enhancers, oils and other supplies that will help to achieve a product that can withstand the stress caused by the freezing itself, defrosting and finishing. Moreover, it should be taken into account that the parameters of the processes in traditional breadmaking also change because their inputs are different so they need a different work process. In addition to this, the freezing process parameters must be thoroughly taken care of. This process can significantly affect bread in terms of its structure, shelf-life and organoleptic characteristics. The result of the analysis of the different technologies gives us that the best option is the production of bread in a traditional way and does not use freezing processes due to: (1) a critical volume of production has not been reached, (2) is simpler to control from a production facility, (3) the experience required is less, (4) requires less investment, (5) is adaptable to differnt products and (6) can be planned in a modular way to use freezing processes in a second stage without the need of a high investment in infrastructure and using the machinery already employed.
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