Aplicación de ingredientes veganos en la elaboración de cremas frías básicas de la repostería

Abstract

The present project of intervention pretends to implement the vegan tendency to the skilled pastry in the basic cold creams, by what is necessary to take the distinct recipes posited in Him Cordon Bleu for replace the ingredients of animal origin by vegan ingredients, looking for the form to attain textures and different flavours, taking into account that the ingredients go further of the options of animal origin, as in this study shows that the vegetal alternatives can be equal of applicable through the experimentation.

It poses achieve this result through the bibliographic study of previous investigations, the application of the method of analysis of cases, to arrive to the aim to apply vegan ingredients in the preparation of basic cold creams of pastry. The methodology proposed is mixed, qualitative and quantitative, through interviews will validate the idea by professionals in the gastronomic area, obtaining as resulted preparations of different desserts with vegan ingredients.