1. Preparación
1.1. 1.1 Selección de la fruta
1.1.1. Recruit Project Sponsor
1.1.2. Recruit Project Manager
1.1.3. Review Related Projects and Lessons Learned
1.1.4. Prepare Project Initiation Plan
1.1.5. Brief the Initial Project Team
1.1.6. Review Project Kick-off Plans and Presentation Map
1.1.7. Hold Project Kick-off Meeting
1.2. 1.2 Pesado
1.2.1. Establish Project Objective
1.2.2. Establish Project Scope
1.2.3. Map Requirements
1.2.4. Map Solution
1.2.5. Map Training Requirement
1.2.6. Review Project Scope
1.3. 1.3 Lavado
1.3.1. Determine Project Approach, Stages and Steps
1.3.2. Estimate Project Duration
1.3.3. Establish Resource Requirements
1.3.4. Prepare Project Schedule and Budget
1.3.5. Prepare Work breakdown structure
1.3.6. Document Success Criteria
1.3.7. Review Project Schedule
1.4. 1.4 Pelado
1.4.1. Identify Project Resources
1.4.2. Recruit Project Steering Committee
1.4.3. Recruit Project Coordinators
1.4.4. Identify / Recruit Key Stakeholders
1.4.5. Determine Training Requirements
1.4.6. Map the Project Organization Chart
1.4.7. Review Project Organization
1.5. 1.5 Pulpeado
1.5.1. Establish Project Administration Procedures
1.5.2. Establish Quality Control Procedures
1.5.3. Establish Progress Control Procedures
1.5.4. Establish Change Control Procedures
1.5.5. Establish Issue Resolution Procedure
1.5.6. Review Project Control Procedures
2. Cocción
2.1. 2.1 Pre-cocción
2.1.1. Establish checkpoints
2.1.2. Acquire team resources for stage
2.1.3. Conduct stage kick-off meeting
2.2. 2.2 Cocción
2.2.1. Pulpa:Azucar = 1:1
2.2.2. °Brix=65-68°
2.2.3. pH=3.3-3.75
2.2.4. Pectina=0.5-1%
2.2.5. Conservante=0.05%
2.3. 2.3 Punto gelificación @104.5°C
2.3.1. Schedule Quality Review Meeting
2.3.2. Prepare for Quality Review Meeting
2.3.3. Conduct Quality Review Meeting
2.3.4. Follow-up Quality Review Meeting
3. Empaquetado
3.1. 3.1 Trasvasado
3.1.1. Enfriamiento ligero a T > 85 °C
3.1.2. Breve reposo en el recipiente
3.2. 3.2 Envasado
3.2.1. @85°C
3.2.2. Al ras del envase, colocar la tapa y voltear el envase
3.2.3. Tras 3 minutos se vuelve a voltear el envase a la posición original
3.3. 3.3 Enfriado
3.3.1. Utilizar chorros de agua fría
3.4. 3.4 Etiquetado
3.4.1. Incluir toda la información del producto