For English Readers

In this post we will be telling you about Mexican Candy, and inform you about the specifications like the ingredients and the exquisite recepies to make this delicious tamarind candy.

We will show you the elaboration of the

Mexican “Tamarind” and for this, a journal

(online blog)  is necessary to show the

progress of the team in 3rd semester which

we interviewed.

Also we will have an exposition about the
damage that the conservatives in food that can
cause to your body and the enviroment. This will be in the exposition that our classmates will bring.

INTRODUCTION:

The third semester team must investigate the functional areas which of how these products are made, knowing how it is organized, how the planning carries out, how it goes, how formal the production is and how to create a tamarind candy with the characteristics desired and if you take into account the evaluation of it. Everything about the area of ​​candies such as quality, promotion and distribution and, finally, the image management of the packaging or wrapping will be investigated.

Well, from here you can start to imagine the idea behind this blog, all that is left to say is thank you for checking it out and we hope you enjoy it.

Group Members:

González Anaya Diana

Hernández Pineda Jhonattan

Jiménez Castillo Marisol

Melchor Montiel Stefanía

Mendoza Heredia Alejandra

Aguilar Hernández Aldo Iván

Duarte Capetillo Ariadna Cecilia

Ceballos Morales Karla Paola

García Colín Alger

Andrade Pacheco Roberto Misael

We investigated the topic by asking the three third semester classmates:

CAROLA MARIEL LERA- Health and Hygiene area, told us their product must be completely natural and their exposition must include the damage that these products with their conservatives can cause to the human body

BRENDA ZAGO URBAN- Design area, told us that they can make any product, while it is natural and the exposition will include what a publicity campaign for the product is.

 

YOCELIN TELLEZ CRUZ-  told us her Administration area specifically has to make a traditional candy.

 

Interview to Mayby Daniela Novia Olvera, Loanny Díaz Escobar 

and Quentin Yanni Arturo Miranda Núñez

    

 

The products of the groups can’t be

repeated and the expositions must

include anything that the other subjects give too, for example, in History Class they


need to have the history of the product;


when it was created and where.

Tamarinds Recipe:

Our third semester team decided their project to be, The production of a tamarind candy. They shared the recipe of the tamarinds that we make:

INGREDIENTS:

1 kg of clean tamarind (fruit)

1 kg- Sugar

¾- Cup of water

1- Lemon (juice)

2 Tablespoons-  Chili Powder and Sugar

• Take off the tamarind shells and leave the seeds.
• Place the cleaned tamarinds in a container. Add water and let it soak for 30 minutes or until the tamarinds are swollen.
• Now that they’re soaked, push against the tamarind until you get a pulpy mixture. Add the sugar, salt, lemon juice and don’t stop working the pulp, (take out the seeds out of the tamarind).
• If you want the pulp more hot add the chili powder and mix, this time use a wooden paddle or a spatula, to prevent the irritation of the hands. Even more chili powder add to the pulp, more hot it will be.
• If you want only a part with chili and the other part with sugar, separate them in 2 different containers.
• Once ready the tamarind pulp, like you decided separate it, (with or without chili), you can leave it in a container with a lid