Rescuing traditions. Carnival bread and sweets

The carnival traditions in the southern region of the country have as representatives a wide range of food products, including bread and carnival sweets. Many of these recipes are unfortunately falling into disuse. For this reason, it is important that the ways of processing these products are promoted in our community. Activity that in addition to supplying cravings of the date, allow us to integrate the family around the execution of these traditional activities.

Develop a workshop for the manufacture of bread and carnival sweets in an artisanal way.

Specific objectives:

a) Formulate and elaborate egg and mestizo carnival bread.

b) Formulate and make white bread and dulce de leche.

Methodology

Workshop in which the elaboration of the products will be taught in a practical way.

Total 8 face-to-face hours

Workshop I: Mestizo bread and carnival egg bread

Formulation and elaboration base for mestizo bread and carnival egg bread

kneading techniques

Fermentation, forming and baking of bread

Workshop II :Pa white and sweet milk  

Formulation and elaboration of a dulce de leche

Concentrate for dulce de leche

Formulation and elaboration of white bread

kneading techniques

Fermentation, forming and baking of bread

Once the activities have been completed, the participants will receive the approval certificate as long as the participant meets the approval requirements, that is, 80% attendance to face-to-face classes and 70% academic evaluation.

Administrative and teaching staff of the University of Azuay and the general public. Limited availability

mgt. Marco Lazo Velez

Single value $ 25,00

General public $25,00 Code 1312

Personal UDA $ 25,00 Code 1311

Teaching and Administrative Staff, once you check the "Discount payment role" box when registering online, the automatic discount will be made to the payment role, $25,00 in the month of March 2022.

Laboratory of the School of Food Engineering

formacion.continua@uazuay.edu.ec