CHOCORRAMO

Docente:Marta Ruiz
Ana

ORIGIN
In 1968, Olimpo López was hired by Ramo as the company's plant manager.
During the same 1968, López launched the Gala cake, one of the company's most
important products.
López said in an interview with El Tiempo that Chocoramo was a product that arose
from an idea of the son of Rafael Molano Olarte, founder of Ramo, which consisted
of coating a Gala cake with chocolate.
The product was launched in 1972 and marketed by Ramo. The Chocoramo recipe is
kept in a safe in a high-security bank in the United States.

Sharon INGREDIENTS
CAKE CHOCOLATE FLAVORED COATING
Wheat flour Sugar
Sugar Vegetable fat: palm
Egg Cocoa
Vegetable fat: palm Milk lactose
Water Soy products
Emulsifiers:
Skimmed milk powder
Iodized salt
Leavening agent
Sorbic acid
Calcium propionate
Sodium propionate
Flavorings
Natural coloring
 The manufacturing process of Chocoramo in large quantities
lasts ten hours. It begins with a mixture of flour produced
at Molino Las Mercedes, thousands of eggs, milk, vegetable
fat, salt and sugar. After this mixture is prepared, which is
different in texture compared to the dough of the Gala

PROCESS ponqués, it goes through distribution in molds by blocks that

will then be cut into fifteen slices. For the baking of the
Chocoramo, industrial ovens are used which take one hour
and fifty minutes to cook it. Then, the blocks of chocolate
cake must rest until they cool down before being cut in a
slicing machine that divides them into fifteen equal portions.
The chocolate is transported at 60 degrees Celsius and
distributed through pipes that bathe the cut cake blocks.
After the chocolate coating, they go through a cooling
process again to be packaged.