Validación del Proceso de Tostión en la Planta Bogotá de la Compañía Nacional de Chocolates
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Resumen
Compañia Nacional de Chocolates S.A.S is one of the most recognized food companies in Colombia due to the high quality of its products and the reliability transmitted to its national and international clients and customers. Nevertheless, the company has some critical phases in its process, which allow the expected characteristics of the product at the same time that help to take care of the consumers health. These phases must be monitored and validated constantly due to the importance they have within the manufacture of the product. One of these is the roasting of raw cocoa, this being the main raw material for the production of chocolate. This area is considered the heart of the factory since it is the first processing through which cocoa passes by and some error in this procedure may be impossible to solve in the following phases, generating reprocessing, waste of raw materials and resources, delays and decrease in the productivity of the production plant or, in the worst case, causing risks to the end consumer. That is why this document seeks to gather accurate information about the current state of the roasting process to validate what kind of differences are shown with the standardized procedures identifying improvement opportunities to drive the control of this process reducing the risks.