Propuesta de aplicación del taxo y mango en técnicas de repostería de autor

Abstract

Taxo (curuba) and mango are tropical fruits that are often found in our country, the first is unknown in the whole world and the second is openly known and used worldwide, are harvested for different seasons and both possess organoleptic characteristics totally different, but in question to the color are similar, also the gastronomic application in desserts of these products has been limited and the proposal of the project of its application in pastry will help for the production of the same ones. The author's pastry is a proposal with a broad vision, with a number of useful applications in the professional life, providing a better developed sensorial experience and it is for this reason that the use of color is of great importance so that the first impact it receives the consumer is positive. With color application techniques on a plate, it is possible to boost the taxo and mango as versatile fruits for the realization of new flavors and experiences in pastries, that is why they join two branches like: the chromatic and pastry’s techniques, in such a way that an optimal result is achieved in the visual and gustatory field.