Elaboración de harina, esencia y pasta de tocte para la aplicación en recetas de postres de innovación

Abstract

In the intervention project projects the use of walnut seed called tocte, which will be used to produce flour, essence and handmade paste using homemade and semi-industrial methods; it is a product that provides aroma and flavor for the production of dessert using the techniques of baking and pastry. This work is based on the elaboration of flour, essence and paste of the seed of the walnut tree (tocte) with the objective to incorporate new gastronomic proposals, thus, taking advantage of a local product with a great production in the country and at the same time to take advantage of its nutritional properties. The study of the project focuses on determining general characteristics of tocte and nutritional value , application of techniques of confectionery and pastry and concludes with a recipe book with the result that tocte can be used without any difficulty in the preparation of desserts.