Optimización del proceso de elaboración de chocolate para la fábrica “La Dulzura”

Abstract

The aim of this work was to optimize the chocolate making process for “La Dulzura” factory, with this purpose, a field investigation was carried out at its facilities, where the processes, equipment and supplies used for production of chocolate were determined. Methods engineering and plant distribution concepts were applied in order to standardize the processes that were divided for its study into these sub-processes: roasting, husking, conching, tempering, molding, and packaging; In addition, a formulation that contains a higher percentage of cacao (Theobroma cacao) was developed, which includes the native variety of the country known as “cacao arriba” in order to obtain a better quality product, taking into account the NTE INEN Standard 621: 2010 which establishes the physicochemical and microbiological parameters of chocolate. Through the analyzes indicated in the standard, strategies for production were proposed, such as the optimization of equipment that does not maintain product quality due to its dependence on the operator's experience, in addition, a new chocolate recipe was developed that reached 55% cocoa. As a result of the microbiological analyzes, the following were obtained: total aerobes less than 10 CFU/g, total coliforms less than 10 CFU/g, molds and yeasts less than 10 CFU/g, and absence of salmonella; This reflects the good manufacturing practices with which the process was carried out. It is concluded that the factory owners should start with the optimization proposals presented in order to increase production and it is recommended to expand the current marketing strategy and the creation of new products.