PRODUCTION PROCESS OF QUINOA COOKIE WITH ESSENCE OF

EUCALYPTUS OR MATICO.
General characteristics of quinoa cookies with eucalyptus and matico essence.
Cookies made with organic and medicinal ingredients today are very
in demand in the market as they possess various characteristics that make them the
preferred by the general population. The current health situation due to the pandemic
makes products that help improve our health more in demand, the
Eucalyptus and matico are ancient plants used by our ancestors to treat their
diseases, the combination of quinoa with these infusions creates a product
highly nutritious and healthy.
ACQUISITION OF RAW MATERIAL
The raw material refers to all the inputs that we will need for the
preparation of quinoa cookies with eucalyptus or matico essence.
Quinoa flour
Wheat flour
Lard
Sugar
Powdered milk
Eucalyptus or matico essence
Baking powder
Eggs
Eucalyptus Leaves
Matico
Cellophane bags
Quinoa flour will be produced by ourselves and collected from the producers.
locales.
The other ingredients except for quinoa flour will be acquired from the local market.
1.1. Quinoa flour production
For the production of quinoa flour, a series of important stages must be followed to
obtain a quality product. In some processes, they consider the roasting stage, without
embargo, through studies conducted by experts conclude that, at higher temperatures and
roasting time, the adsorption capacity of the beans is affected, reducing the
efficiency as an ingredient in cookie production.

The stages are as follows.

Collection.
It will be carried out in two ways:
My production:
Quinoa plantations will be carried out on 300 m2 for the first production of the project.
where will I get 200 kg of quinoa.
At the beginning of any venture, it is preferable to be self-sufficient because this helps you avoid
delays in production, also ensuring the quality of the product due to the control and
Quality is managed by oneself from the beginning to the end of the process.

Figure 1: quinoa plant.

Gather from various producers:

Anticipating future scenarios of raw material shortages during the time of
production, the supply of raw materials from the producers will be carried out
quinoa from the districts of Vilque, Mañaso, and Cabana.

Figure 2: Quinoa after harvest and selection.

Selection.
The grains that are in good condition are selected to maintain hygiene.
process, as its production process is not always done on clean surfaces or
land-free, they are generally collected from the ground manually, otherwise it wouldn't have
the minimum health requirements mandated by the regulation. Approximately 90% of
grains are used to be processed.
La extracción de los posible objetos o astillas metálicas, se realiza con un imán, a pasarlo
for the stored and spread quinoa, potential intruders are extracted thanks to the
magnetism of the magnet.
 Storage
The previously selected grains are stored under necessary conditions so that they
they are kept in good condition during the storage period.

Washing
This operation takes place in washing machines with a spinning drum so that the attached dirt
the raw material is removed with water, this process can also be carried out by
manual way.

Drying
The moisture content of the grains decreases with exposure to the sun, to reduce
with only 5% humidity and having better management in the milling operation, this way it is avoided
the accumulation of flour and the blockage of the mill hammers.

Figure 3: Extended quinoa exposed to sunlight.

Milling
It is developed in two stages: the whole grains that have been previously dried are milled and placed
in the mill, a 4mm pore mesh is used, subsequently the obtained product is ground by
second time, but the mesh used is 1mm pore.

Sifting
The product obtained from grinding is sieved 3 times with a mesh size of N°100 (ASTM) for
obtain the
final flour.
 Figure 4: Mesh to filter the grains of flour according to the requirement.

Packaging
The fine flour is packaged in polyethylene bags to avoid contact with moisture.

2. PRODUCTION
2.1. Description of the process for making artisanal cookies
quinoa
The preparation of artisanal cookies made from quinoa consists of two processes, the
first, conjugate the stages for the production of quinoa flour, and the second requires
the necessary steps to make artisanal cookies from quinoa flour
produced. Both processes can be carried out simultaneously, as long as there is enough
quinoa flour production for the preparation of cookies.
2.2. Quinoa flour production process.
A traditional process has been arranged for the production of quinoa flour.
generating a 42% yield in relation to the total raw material. The flour obtained
At the end of the process, it will be the main input to be used in the preparation of the
artisanal cookies. The detailed process is found in chapter 1.
2.3. Process of making artisanal cookies.
Para la elaboración de las galletas artesanales se hará uso de harina de trigo, manteca,
sugar, powdered milk, vanilla essence, baking powder, eggs, and as a base for the
the dough will use quinoa flour.
The cookie manufacturing process follows a series of operations that are described in
continuation.
Heavy
The required inputs are weighed according to the requirements in the following table:
Table 1: Inputs needed to make the cookie.

INGREDIENTS FOR THE PREPARATION OF 30 COOKIES

INPUT CANT. UNIT
Quinoa flour 150 grams
Wheat flour 50 grams
Lard 60 grams
Sugar 20 grams
Powdered milk 5 grams
Eucalyptus or matico essence 5 drops
Baking powder 1 tablespoon
Eggs 1 unit

Mixed
This operation aims to combine the ingredients, it is carried out in such a way that
allows the dough that is forming to oxygenate. It finishes when the dough is
homogeneous.
Fermentation
Starches and sugars present in flours are transformed into sugars.
fermentables. A process of raising the dough begins, resulting in a product
fluffy and light, easy to handle.
Figure 5: Fermentation of the dough to make the cookies.

Laminated
The fermented dough passes through smooth rollers to obtain a thin dough.
Cortado
The sheets of dough obtained from the previous operation will be cut manually.
of molds that perforate the dough with the help of the pressure exerted on them. It takes shape
circular, obtaining pieces of dough.
Baking
During this process, heat will be transferred to the dough pieces to achieve cooking.
the oven must be preheated to 180°C, the pieces of dough are baked for 15
minutes at constant temperature.
Cooling
It is the most important moment in the cookie-making process. The pieces
baked goods have a small amount of moisture inside that must be
transferred abroad before being packaged, storing them without cooling causes that
the cookies crack inside the packaging.
They are allowed to cool at room temperature for 20 minutes.
Packaging
The previously cooled cookies are manually packaged in biodegradable packaging and
are sealed using a stainless steel sealer. Inside each package there
They introduce 4 cookies.

3. PRODUCT ADAPTATION
3.1. Design of the quinoa cookie brand:
Designing the product and the brand is a fundamental part of ensuring success and acceptance.
product.
Quinoa as a raw material goes through production processes to obtain the flour of
quinoa, main ingredient of the cookies.

The quinoa cookie brand was designed to attract the attention of children.
mostrar a través del logo la materia prima de las galletas de forma animada. Se eligió el nombre de
Miski Quinua and the logo as shown in the following figure.

Figure 6: Logo of the venture.

3.2. Design of biodegradable back packaging and cookie labels.
quinoa.
 Figure 7: Rear view of the packaging.

F.P. …………………
Nutritional values 40g 60g 80g 100g
Energía (Kcal) 149 223.5 298 372.4
F.V..................
Grasa Total (g) 6.1 9.1 12.2 15.2 Net Weight: 40 grams.
Saturated fats (g) 0.7 1.1 1.4 1.8
Grasas Trans (g) 0 0 0 0 Production batch L001
Total carbohydrates (g) 21.9 32.9 43.9 54.8
Dietary Fiber (g) 1.3 1.9 2.5 3.2
Protein (g) 2.3 3.5 4.6 5.8 1 serving of 40 g provides:
Total sugars (g) 11.2 16.8 22.3 27.9
Sodium (g) 0 0 0 0
Energy 149 g 7.45%

Sodium 0g

Fats 0.7 g 1.06%

Saturated
Trans Fats 0g

Sugars 11.2 g 2.25%

Totals

WITH ESSENCE OF
EUCALYPTUS AND MATICO

Ingredientes: (galleta de 40 g), 10 g de harina de trigo, harina de quinua

PRODUCED AND DISTRIBUTED BY: 30 g, lard 12 g, sugar 4 g, egg, vanilla essence, baking powder
MISKI QUINOA SAC bake, powdered milk.
RUC
Jr. Cabana 142 - Vilque, Puno. Storage and preservation: store in exclusive environments,
Teléfono: 993953108 clean, dry, fresh, ventilated and away from the sun and bad odors.
Miski_quinua@[Link]
SANITARY REGISTRATION: H5704415N/BRRFE!

Figure 8: Front view of the packaging

 WITH EUCALYPTUS ESSENCE
AND MATICO

FREE OF OCTAGONS

3.3. Information considered for the packaging.

Table 2 shows reference data for the cookies, an important and necessary part.
for marketing, it contains nutritional information such as energy value and
amount of nutrients.
Table 2: Table with nutritional information of the cookies.

Nutritional values 40 g 60 g 80 g 100 g

Energy (Kcal) 149 223.5 298 372.4
Total Fat (g) 6.1 9.1 12.2 15.2
Saturated fats (g) 0.7 1.1 1.4 1.8
Trans Fats (g) 0 0 0 0
Total carbohydrates (g) 21.9 32.9 43.9 54.8
Fibra Dietética (g) 1.3 1.9 2.5 3.2
Protein (g) 2.3 3.5 4.6 5.8
Total sugars (g) 11.2 16.8 22.3 27.9
Sodio (g) 0 0 0 0

In table 3, the production and expiration dates are observed, which are important data.
because it will allow assigning a shelf life to the cookies. The batch number will make it easier to
development of inventories and their control.
Table 3: Additional information added to the back of the packaging.

F.P. …………………, F.V…………………

Peso Neto: 40 gramos.
Production batch L001
Energy 149 g 7.45%
Sodium 0g
Saturated Fats 0.7 g 1.06%
Trans Fats 0g
Total Sugars 11.2 g 2.25%
1 serving of 40 g provides:

In figure 9, the logo of 'Made in Peru' and throwing packaging in the trash can is observed.
garbage.
Figure 9: Logo made in Peru and thrown in the trash, used on the packaging.
In table 4, the list of ingredients is observed, accompanied by their respective weight in
grams with respect to the total content of the cookie, storage recommendations,
conservation and sanitary registration.
Table 4: List of ingredients and health registration.

Ingredientes: (galleta de 40 g), 10 g de harina de trigo, harina de quinua 30 g, manteca 12 g,

sugar 4 g, egg, vanilla essence, baking powder, powdered milk.

Storage and preservation: store in exclusive, clean, dry, cool environments,

ventilated and away from the sun and bad odors.

SANITARY REGISTRATION: H5704415N/BRRFE!

In table 5, the contact details of MISKI QUINUA are observed for any inquiries.
or suggestion by the consumer.
Table 5: Manufacturer data.

PRODUCED AND DISTRIBUTED BY:

MISKI QUINOA SAC
RUC............................
Jr. Cabana 142 – Vilque, Puno.
Phone: 993953108
Miski_quinua@[Link]