Desarrollo de procedimientos de decoración con masa muerta

Abstract

Abstract: The objective of this work is the development of a technical manual for creating bakery decorations using dead dough, a technique that combines cultural, artistic, and gastronomic elements. This work arises due to the limited availability of practical and theoretical documentation on this dough, especially in the Ecuadorian context, aiming to generate an accessible and standardized guide for both students and professionals in the field. The research explores the origins and uses of dead dough, including key ingredients (flour, water, salt, sugar) and technical processes of preparation, applying a descriptive and qualitative methodology based on bibliographic and documentary review. The manual contains detailed instructions, illustrations, and safety and hygiene recommendations, including drying, painting, and assembly techniques for simple and complex pieces. Additionally, it identifies local issues and opportunities and proposes the manual as an innovative solution that strengthens cultural identity and improves the competitiveness of the sector. This work contributes to preserving traditional knowledge, professionalizing decorative baking, and fostering artisanal creativity in educational, commercial, and cultural contexts.