“Creación de postres al plato y de vitrina con base en harina artesanal de penco (Agave americana)

Abstract

The following intervention project aims to publicize the use of the losses obtained from the process of obtaining the mishqui through the manufacture of artisanal flour from the penco leaf, which It would allow the preparation of desserts with a gastronomic vision. In several localities where mishqui is made, the use of waste from its elaboration has usually been considered as food for animals, the which are used for the amount of sugar they contain and that are appropriate for their diet, however, their focus has been centered on this point more it has not been given a gastronomic value. These antecedents have generated the realization of this project that seeks to better understand the process for the elaboration of flour with this plant, its treatment in the elaboration of desserts through different confectionery techniques and their nutritional properties. On In conclusion, a recipe book will be developed with classic pastry preparations in which this flour is applied and can be given the gastronomic value that has been expected. Keywords: Pastry. Cake shop. Penco flour. Penco.