Thesis (M.F.A.)--Rochester Institute of Technology, 2007. / Typescript. Accompanying CD-ROM contains the Online Cake Instructor module. Includes bibliographical references (leaves 44-45).

De grande importância para o preparo dos produtos panificáveis, a levedura utilizada na panificação ganhou relevante interesse comercial e tecnológico nos últimos anos, através de produtos elaborados com fermentação natural. Este fermento é um sistema natural formado por leveduras e bactérias láticas, que convivem numa associação complexa, gerando um fermento natural que pode ser desenvolvido por fermentação espontânea ou iniciado através da adição de cultura starter. O objetivo principal deste estudo foi isolar, selecionar e liofilizar leveduras de frutas orgânicas a fim de obter uma alternativa mais prática e rápida à produção de pão francês de fermentação natural (levain). Foram isoladas 7 leveduras de frutas orgânicas e destas, 3 foram selecionadas por apresentarem maior volume específico nos pães formulados (X1, maçã gala, X2, figo roxo e X3, uva moscato). Foi realizado planejamento de misturas envolvendo as 3 leveduras selecionadas em porcentagens pré-determinadas e as análises realizadas foram o volume específico, cor, textura da crosta e do miolo e espessura da crosta. As leveduras apresentaram boa estabilidade após a liofilização, sendo que a levedura N5 (maçã gala) obteve a menor porcentagem de redução microbiana. Para a análise de cor, os pães elaborados com a mistura ternária (X1, X2, X3) e a mistura binária com as frações X1 e X3 corresponderam a melhor resposta. Para a textura da crosta, os melhores resultados foram obtidos para a mistura binária de X2 e X3 e para a textura do miolo os melhores resultados foram verificados para a fração unitária da levedura X1 e para a mistura ternária (X1, X2, X3). A fração unitária da levedura X1 e a mistura binária entre X1 e X3 e X2 e X3 representam os melhores resultados para a espessura da crosta. Conclui-se com o presente estudo que é possível a utilização de leveduras isoladas a partir de frutas orgânicas formando um levain natural comercial, para a elaboração de pães com características similares aos elaborados através de fermentação natural, entretanto, de forma mais prática e rápida. / Having great importance to the preparation of bread products, the yeast used in bread making has gained significant commercial and technological interest in recent years through products made from natural fermentation. This yeast is a natural system formed by yeasts and lactic acid bacteria, which inhabit a complex association, creating natural yeast that can be developed by spontaneous fermentation or initiated by the addition of a starter culture. The main objective of this study was to isolate, select and freeze-dry yeast made with organic fruit in order to get a more practical and rapid alternative to the production of natural fermentation (levain) french bread. For this, 7 organic fruit yeasts were isolated, and 3 of those were selected for having higher specific volume in the breads that were prepared (X1, Gala apple, X2 purple fig, X3, moscato grape). Also, mixture plans were made, involving the 3 selected yeasts in pre-determined percentages, and the analysis performed was related to specific volume, color, texture of crust and crumb and crust thickness. The yeasts showed good stability after freeze-drying, and the yeast N5 (Gala apple) obtained the lowest percentage of microbial reduction. Regarding the color analysis, breads prepared with the ternary mixture ( X1 , X2 , X3 ) and the binary mixture with the fractions X1 and X3 corresponded to the best answer. In relation to the texture of the crust, the best results were obtained by the binary mixture of X2 and X3, and the best results of crumb texture were observed in the yeast fraction of the unitary X1 and the ternary mixture (X1, X2, X3 ). The unitary fraction of the X1 yeast and the binary mixture between X1 and X3 and between X2 and X3 represented the best results regarding the thickness of the crust. In conclusion, this study shows that it is possible to use yeasts isolated from organic fruits to form a commercial natural levain for the preparation of breads with similar characteristics of those made through natural fermentation, in a faster and more practical way, though.

Master of Science / Grain Science and Industry / Sajid Alavi / The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.

De grande importância para o preparo dos produtos panificáveis, a levedura utilizada na panificação ganhou relevante interesse comercial e tecnológico nos últimos anos, através de produtos elaborados com fermentação natural. Este fermento é um sistema natural formado por leveduras e bactérias láticas, que convivem numa associação complexa, gerando um fermento natural que pode ser desenvolvido por fermentação espontânea ou iniciado através da adição de cultura starter. O objetivo principal deste estudo foi isolar, selecionar e liofilizar leveduras de frutas orgânicas a fim de obter uma alternativa mais prática e rápida à produção de pão francês de fermentação natural (levain). Foram isoladas 7 leveduras de frutas orgânicas e destas, 3 foram selecionadas por apresentarem maior volume específico nos pães formulados (X1, maçã gala, X2, figo roxo e X3, uva moscato). Foi realizado planejamento de misturas envolvendo as 3 leveduras selecionadas em porcentagens pré-determinadas e as análises realizadas foram o volume específico, cor, textura da crosta e do miolo e espessura da crosta. As leveduras apresentaram boa estabilidade após a liofilização, sendo que a levedura N5 (maçã gala) obteve a menor porcentagem de redução microbiana. Para a análise de cor, os pães elaborados com a mistura ternária (X1, X2, X3) e a mistura binária com as frações X1 e X3 corresponderam a melhor resposta. Para a textura da crosta, os melhores resultados foram obtidos para a mistura binária de X2 e X3 e para a textura do miolo os melhores resultados foram verificados para a fração unitária da levedura X1 e para a mistura ternária (X1, X2, X3). A fração unitária da levedura X1 e a mistura binária entre X1 e X3 e X2 e X3 representam os melhores resultados para a espessura da crosta. Conclui-se com o presente estudo que é possível a utilização de leveduras isoladas a partir de frutas orgânicas formando um levain natural comercial, para a elaboração de pães com características similares aos elaborados através de fermentação natural, entretanto, de forma mais prática e rápida. / Having great importance to the preparation of bread products, the yeast used in bread making has gained significant commercial and technological interest in recent years through products made from natural fermentation. This yeast is a natural system formed by yeasts and lactic acid bacteria, which inhabit a complex association, creating natural yeast that can be developed by spontaneous fermentation or initiated by the addition of a starter culture. The main objective of this study was to isolate, select and freeze-dry yeast made with organic fruit in order to get a more practical and rapid alternative to the production of natural fermentation (levain) french bread. For this, 7 organic fruit yeasts were isolated, and 3 of those were selected for having higher specific volume in the breads that were prepared (X1, Gala apple, X2 purple fig, X3, moscato grape). Also, mixture plans were made, involving the 3 selected yeasts in pre-determined percentages, and the analysis performed was related to specific volume, color, texture of crust and crumb and crust thickness. The yeasts showed good stability after freeze-drying, and the yeast N5 (Gala apple) obtained the lowest percentage of microbial reduction. Regarding the color analysis, breads prepared with the ternary mixture ( X1 , X2 , X3 ) and the binary mixture with the fractions X1 and X3 corresponded to the best answer. In relation to the texture of the crust, the best results were obtained by the binary mixture of X2 and X3, and the best results of crumb texture were observed in the yeast fraction of the unitary X1 and the ternary mixture (X1, X2, X3 ). The unitary fraction of the X1 yeast and the binary mixture between X1 and X3 and between X2 and X3 represented the best results regarding the thickness of the crust. In conclusion, this study shows that it is possible to use yeasts isolated from organic fruits to form a commercial natural levain for the preparation of breads with similar characteristics of those made through natural fermentation, in a faster and more practical way, though.

De grande importância para o preparo dos produtos panificáveis, a levedura utilizada na panificação ganhou relevante interesse comercial e tecnológico nos últimos anos, através de produtos elaborados com fermentação natural. Este fermento é um sistema natural formado por leveduras e bactérias láticas, que convivem numa associação complexa, gerando um fermento natural que pode ser desenvolvido por fermentação espontânea ou iniciado através da adição de cultura starter. O objetivo principal deste estudo foi isolar, selecionar e liofilizar leveduras de frutas orgânicas a fim de obter uma alternativa mais prática e rápida à produção de pão francês de fermentação natural (levain). Foram isoladas 7 leveduras de frutas orgânicas e destas, 3 foram selecionadas por apresentarem maior volume específico nos pães formulados (X1, maçã gala, X2, figo roxo e X3, uva moscato). Foi realizado planejamento de misturas envolvendo as 3 leveduras selecionadas em porcentagens pré-determinadas e as análises realizadas foram o volume específico, cor, textura da crosta e do miolo e espessura da crosta. As leveduras apresentaram boa estabilidade após a liofilização, sendo que a levedura N5 (maçã gala) obteve a menor porcentagem de redução microbiana. Para a análise de cor, os pães elaborados com a mistura ternária (X1, X2, X3) e a mistura binária com as frações X1 e X3 corresponderam a melhor resposta. Para a textura da crosta, os melhores resultados foram obtidos para a mistura binária de X2 e X3 e para a textura do miolo os melhores resultados foram verificados para a fração unitária da levedura X1 e para a mistura ternária (X1, X2, X3). A fração unitária da levedura X1 e a mistura binária entre X1 e X3 e X2 e X3 representam os melhores resultados para a espessura da crosta. Conclui-se com o presente estudo que é possível a utilização de leveduras isoladas a partir de frutas orgânicas formando um levain natural comercial, para a elaboração de pães com características similares aos elaborados através de fermentação natural, entretanto, de forma mais prática e rápida. / Having great importance to the preparation of bread products, the yeast used in bread making has gained significant commercial and technological interest in recent years through products made from natural fermentation. This yeast is a natural system formed by yeasts and lactic acid bacteria, which inhabit a complex association, creating natural yeast that can be developed by spontaneous fermentation or initiated by the addition of a starter culture. The main objective of this study was to isolate, select and freeze-dry yeast made with organic fruit in order to get a more practical and rapid alternative to the production of natural fermentation (levain) french bread. For this, 7 organic fruit yeasts were isolated, and 3 of those were selected for having higher specific volume in the breads that were prepared (X1, Gala apple, X2 purple fig, X3, moscato grape). Also, mixture plans were made, involving the 3 selected yeasts in pre-determined percentages, and the analysis performed was related to specific volume, color, texture of crust and crumb and crust thickness. The yeasts showed good stability after freeze-drying, and the yeast N5 (Gala apple) obtained the lowest percentage of microbial reduction. Regarding the color analysis, breads prepared with the ternary mixture ( X1 , X2 , X3 ) and the binary mixture with the fractions X1 and X3 corresponded to the best answer. In relation to the texture of the crust, the best results were obtained by the binary mixture of X2 and X3, and the best results of crumb texture were observed in the yeast fraction of the unitary X1 and the ternary mixture (X1, X2, X3 ). The unitary fraction of the X1 yeast and the binary mixture between X1 and X3 and between X2 and X3 represented the best results regarding the thickness of the crust. In conclusion, this study shows that it is possible to use yeasts isolated from organic fruits to form a commercial natural levain for the preparation of breads with similar characteristics of those made through natural fermentation, in a faster and more practical way, though.

Orientadores: Sandra Cristina dos Santos Rocha, Virgínia Aparecida da Silva Moris / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-20T07:32:21Z (GMT). No. of bitstreams: 1 Nunes_JanainaFerreira_D.pdf: 1733397 bytes, checksum: cf94e9d446e8a6b5e90066cbd82e3c19 (MD5) Previous issue date: 2012 / Resumo: O equipamento mais apropriado e utilizado no recobrimento de partículas finas é o leito fluidizado. Entretanto, trabalhos de pesquisa e a prática industrial mostram que, para alguns processos, são necessárias modificações do equipamento convencional para melhorar o regime fluidodinâmico. O emprego de vibração mecânica ao leito fluidizado convencional tem resultado em significativa melhora no desempenho de processos com partículas finas e coesivas, de difícil fluidização. A aplicação de recobrimento em partículas desse tipo (principalmente químicos, fármacos e alimentos) tem adquirido cada vez mais importância industrial, tendo diversas finalidades, como por exemplo, a diminuição da reatividade do material recoberto com o meio externo (luz, oxigênio e água, entre outros agentes). Levando em conta a importância do recobrimento de grânulos finos, a dificuldade de operação dos leitos fluidizados convencionais com esse tipo de partícula e a escassez de estudos deste processo no leito vibrofluidizado, o objetivo deste trabalho foi realizar um estudo da fluidodinâmica e do processo de proteção do bicarbonato de sódio em um leito vibrofluidizado por recobrimento e aglomeração. As seguintes etapas foram executadas: caracterização física do bicarbonato de sódio, estudo da fluidodinâmica em leito fluidizado convencional e vibrofluidizado, análise dos processos de recobrimento e aglomeração por suspensão polimérica em função da amplitude e freqüência de vibração e da temperatura do ar, avaliando o diâmetro médio, índice de Hausner, ângulo de repouso, índice de escoabilidade e liberação de CO2 do produto, além do índice de torrões e massa elutriada no processo. Foram também realizadas análises da eficiência de proteção do produto para diferentes condições de temperatura e umidade relativa do ambiente e do monitoramento do processo utilizando medidas de flutuação de pressão. A fluidodinâmica do material no leito vibrofluidizado resultou em curvas características típicas da literatura e foram determinadas as velocidades de mínima fluidização, vibrofluidização e vibrofluidização completa e de mínima mistura, variando-se a amplitude entre 0 e 2 cm e a freqüência entre 0 e 360 rpm. Foram observadas menores velocidades de fluidização incipiente para o leito vibrofluidizado em relação ao leito fluidizado convencional, além de expressiva melhora na dinâmica em leito vibrofluidizado. O processo de recobrimento foi realizado variando-se a amplitude entre 0 e 2 cm, a freqüência entre 0 e 360 rpm e a temperatura do ar de fluidização entre 60° C e 80° C. Os resultados revelaram a presença de dois mecanismos distintos dependente das condições de operação: recobrimento das partículas individuais por camadas e aglomeração por nucleação, que tiveram como conseqüência uma faixa bastante ampla de crescimento (6,69 % a 44,50 %). O índice de escoabilidade, ângulo de repouso e índice de Hausner foram menores para partículas recobertas comparadas com o bicarbonato de sódio sem recobrimento, indicando melhor fluidez do material após o processo. Foi comprovada a eficiência da proteção do bicarbonato de sódio tanto pelo recobrimento como pela aglomeração, visto que para o bicarbonato processado a perda de CO2 ficou entre 2 % e 9 %, enquanto para o bicarbonato puro essa perda variou entre 5,5 % e 12,5 % nas condições de ambiente estudadas. A análise das isotermas de adsorção confirmou a eficiência de proteção por recobrimento e aglomeração do bicarbonato de sódio, e o modelo de GAB mostrou-se adequado para o ajuste das isotermas de adsorção do bicarbonato de sódio recoberto e aglomerado. Foi também verificada a viabilidade do monitoramento do processo através de medidas de flutuação de pressão em tempo real / Abstract: The most appropriate equipment used in the coating of fine particle is the fluidized bed. However, research studies and industrial practice show that in some cases modifications of the conventional equipment is necessary to maintain its dynamic stability. The use of mechanical vibration in conventional fluidized beds results in significant improvement of the process performance with fine and cohesive particles, which are difficult to fluidize. The coating of fine particles (mainly chemicals, pharmaceuticals and food) is getting more and more industrial importance aiming at different purposes, as for example to decrease reactivity of the material with the environment (light, oxygen and water, among others). Due to the importance of coating of fine particles and the rareness of studies on this process in vibrofluidized beds, this work aims to study the fluid dynamics and coating of sodium bicarbonate in a vibrofluidized bed, passing through the following stages: the sodium bicarbonate physical characterization, fluid dynamic analysis of the material in conventional and vibrofluidized beds, process analysis as a function of amplitude and frequency of vibration, and of the fluidizing air temperature, evaluating the product mean diameter, Hausner index, angle of repose, flowability index and CO2 release, as well as lump index and elutriated mass. Product protection efficiency and analysis of process monitoring using measurements of pressure fluctuation were also carried out. The material fluid dynamics provided characteristic curves typical of the ones found in the literature for vibrofluidized beds. Minimum fluidization, minimum vibrofluidization, minimum complete vibrofluidization and minimum mixture velocities were determined for varying vibration amplitude between 0 and 2 cm and frequency between 0 and 360 rpm. Inferior values were obtained for the vibrofluidized bed incipient velocity, compared to the conventional fluidized bed, and intense movement of the particles with enhancement of the bed dynamics was verified. The coating process was performed for varying vibration amplitude between 0 and 2 cm, frequency between 0 and 360 rpm and temperature of fluidizing air between 60 °C and 80 °C. The results revealed the presence of two distinct mechanisms depending on the operating conditions: layering of individual particles and agglomeration by nucleation, having as a consequence a broad range of particle growth (6.69 % to 44.50 %). The flowability index, angle of repose and Hausner index of the coated particles were smaller compared with uncoated sodium bicarbonate, indicating greater fluidity of the material after processing. The efficiency of protection of sodium bicarbonate by the polymeric coating/agglomeration was demonstrated as CO2 loss was between 2 % and 9 % for processed bicarbonate, while that for the pure bicarbonate ranged between 5.5 % and 12.5 % for the environment conditions analyzed. The analysis of adsorption isotherms confirmed the sodium bicarbonate protection by polymeric coating and agglomeration, and the GAB model was suitable for adjusting the adsorption isotherms of coated and agglomerated sodium bicarbonate. Also, the viability of monitoring the process through on line measures of pressure fluctuation was verified / Doutorado / Engenharia de Processos / Doutor em Engenharia Química

Master of Science / Department of Grain Science and Industry / Rebecca A. Regan / A laboratory-scale method for wheat germination was developed and used to compare hard red winter wheat varieties for sprout related attributes, activity, and whole wheat bread baking performance. WB 4458, WB Grainfield, LCS Mint, LCS Wizard, SY Monument, and T158 wheat varieties grown in three Kansas locations were germinated with the developed small-scale germination method and falling number values were compared. Byrd, Tam 204, and T158 were germinated with a scaled-up germination method aimed at generating samples in three falling number ranges of less than 120 seconds (low falling number and highly sprouted), 250±40 seconds (medium falling number), and 350±40 seconds (high falling number and low sprouting). Controls were un-germinated, sound (>400 seconds falling number), samples of each variety. The control whole grain and sprouted wheat was ground into flour. A mixograph was used to determine dough water absorption and mixing time. Whole wheat bread was made to determine bread volume, crumb characteristics, and bread texture. Overall there were few significant differences within each wheat variety for the different levels of germination. The only significant difference observed in all three varieties was that each highly sprouted grain (<120 seconds falling number) produced bread with significantly lower elasticity than the control within each variety, indicating that this level of germination produced a gummier bread. Elasticity was positively correlated with falling number (r=+0.71). A focused analysis on the Byrd variety compared the germinated samples to samples generated with added malted barley to the same falling number ranges. RVA analysis showed the gelatinization profiles for germinated and malted samples were similar within each falling number range. The highly and medium sprouted grain had significantly lower dough water absorption than the malted counterparts for those levels and the medium sprouted grain also had a lower mix time then the malted sample. There were no significant differences in bread volume, crumb characteristics, or bread texture except the highly sprouted grain had significantly lower elasticity than the control and the malted counterpart was not significantly different. In general, this experiment demonstrated that variety and germination conditions are important considerations in sprouting wheat and that whole wheat flour made from a wide range of germination levels produced quality bread that was not different from the control for most of the parameters investigated.

Problems. This thesis will look at texture-baking for games and the various problems that surrounds it. The problems discussed include topics such as tangent basis synchronization and improving bakes by using methods such as cages, smoothing groups splits, etc. Motivation. The reason for looking at this is that it is an important topic in content creation for modern games. Yet people are still struggling with how to get normalmaps that are interpreted correctly in their game engine of choice and how to get clean bakes. Solution. The results is a few different methods for improving baked textures (such as proxy meshes and cages, etc.) and establishing a pipeline with tangent synchronization via Handplane. The practical results are in the end presented by some comparison images with comparisons for model that do and don’t use the techniques discussed herein. The pipeline created in the thesis has the potential to improve the generation of baked textures in a way so that they will render better in real-time applications. Methodology. The results were established by basing it upon baking experiences regarding baking and texturing models for real-time applications. The experiments were set up so that the I would revisit older, somewhat complex models and try to improve their baking. There were also a comparison of applications that were compared by trying to generate noise-less ambient occlusion textures. / En uppsats som handlar om hur man som grafiker till spel och/eller film kan förbättra bakade texturer som exempelvis normal och ambient occlusion texturer.

Doctor of Philosophy / Food Science Institute / Finlay I. MacRitchie / Ozonation was studied as an alternative to chlorination for cake flour. Ozone treatment in a wooden tumbler at room temperature was conducted. Unchlorinated flour was treated with ozone at the rate of 0.06 L/min for 10 and 36 min using 5 lb of flour. Ozonation of cake flour decreased pH and increased the lightness (L value) of flour. Baking studies using a high-ratio white layer cake formulation showed that the volume of cakes significantly increased (p< 0.05) as ozonation time increased and cakes were softer than those made with chlorinated or control flours. The cell brightness and number of cells measured by image analysis (C-Cell) of cakes from ozone treated flour for 36 min exhibited similar values to those from chlorinated flour. Cakes made from flours after lipid extraction and after lipid extraction plus ozonation had low volume, indicating that lipids play a role in cake performance. Identification of volatile compounds that contribute to the odor of ozone treated flour was conducted. Volatile compounds of chlorinated, unchlorinated, defatted control, and ozonated defatted flours were analyzed using a purge and trap instrument and GC-MS. Aldehydes, alcohols, hydrocarbons and other compounds were found in unchlorinated and chlorinated flours while the volatile compounds present in ozone treated flours were mainly aldehydes and ketones. A rapid reduction in volatile compounds was detected when ozone treated flours were stored uncovered in a fume hood. Ozonation of defatted soft wheat flour produced less volatile aldehydes than ozone treated whole flour. The optimum temperature and time for ozone treatment in a metal tumbler using a response surface methodology design was studied. Time (5, 15, and 25 min) and temperature (25, 35 and 45 [degrees]C) was used with three response parameters. The optimum ozonation time was about 8 to 11 min with the temperature range between 36 and 46 [degrees]C. Ozone treatment for 5 to 25 min at room temperature showed an increase in unextractable polymeric protein, indicating a shift of protein to a higher molecular weight. Increase in Mixograph peak time, peak viscosity, and water retention capacity were observed as ozonation time increased. The ozone treatment did not affect the transition temperature and enthalpy change of the flour samples.

El presente trabajo de investigación busca conocer la viabilidad de implementar un modelo de negocio innovador centrado en el servicio de entrega de ingredientes medidos en cantidades exactas para la realización de postres en Lima, Perú. El cual se creó bajo el nombre de The Baker Box. Este modelo de negocio nace como la alternativa para abastecer de ingredientes en cantidades específicas para las porciones requeridas en las recetas, evitando así el desuso de ingredientes, el tedioso proceso de compra y búsqueda de ingredientes, así como evitar los errores en la ejecución de la receta provocados por fallas en la medición. Para ello, se realizaron cierta cantidad de experimentos que permitieron validar el proyecto, además de recabar información valiosa que sirvió para la mejora de procesos de creación. Con el objetivo de desarrollar y mantener un crecimiento constante del negocio, se realizó un plan estratégico dotado de análisis, acciones y estrategias que permitieron hacer realidad la mejora del negocio. Asimismo, durante toda la creación del proyecto, se consideró de manera significativa el sentir y actuar de los usuarios amantes de los postres a modo de retroalimentación para una mejora continua. En base a todo lo realizado se pudo encontrar que el modelo de negocio que ofrece The Baker Box es viable, escalable y, más importante aún, rentable. / This research work seeks to understand the feasibility of implementing an innovative business model focused on the delivery of ingredients measured in exact quantities for the production of desserts in Lima, Peru. It was created under the name of The Baker Box. This business model was born as the alternative to supply ingredients in specific quantities for the portions required in the recipes, thus avoiding the disuse of ingredients, the tedious process of buying and searching for ingredients, as well as avoiding errors in the execution of the recipe caused by measurement failures. To this end, a number of experiments were carried out to validate the project, in addition to gathering valuable information that served to improve the creation process. With the aim of developing and maintaining a constant growth of the business, a strategic plan was made with analysis, actions and strategies that allowed the improvement of the business to become a reality. Likewise, throughout the creation of the project, the feelings and actions of the dessert lovers were considered in a significant way as feedback for continuous improvement. Based on all that was done, it was possible to find that the business model offered by The Baker Box is viable, scalable and, most importantly, profitable. / Trabajo de investigación