Summary of Como se hace alimento para bebé Hecho en América Latina con Hiram Vilchez(1)

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The video explains how to make food for a baby in Latin America, based on Hiram Vilchez's recipe. The process includes measuring the ph level of a mosque, which determines the level of acidity in the product. Papilla passes through a filter and a magnetic trap to retain any unwanted particles. Then, it goes to the tanks of preparation. The product is then sterilized to eliminate any microorganisms that can cause diseases.

• 00:00:00 The video showcases the production process of some common food items found in America, such as ketchup and cheese. It explains that these products have a long and interesting history, with formulas and designs that originated in the original production line. Mancillas del mundo shows how everyday products such as Heinz ketchup are made, and also features interviews with producers of fresh food products for infants, such as mangoes and poblano peppers. The video finishes with a discussion of the importance of breastfeeding and the benefits of consuming fresh fruits and vegetables.
• 00:05:00 The video explains how to make food for a baby in Latin America, based on Hiram Vilchez's recipe. One of the controls is measuring the ph level of a mosque; this determines the level of acidity in the product. The potential back, and they make it produce. Yesterday, it wasn't like that either. Three points at 72 churches that are less than four for the ph level is appropriate for the labor of ph is appropriate. Then, we could say that it is ready for the biography I can prove. The most important thing is the process of sterilization. Papilla passes through a filter and a magnetic trap to retain any unwanted particles. Then, it goes to the tanks of preparation. Now I am going to do it and warns of the papilla with a homogeneous mixture of leaving at room temperature. However, the gol soon catch more than 100 degrees Fahrenheit. As the product rises in temperature, it reaches the sterilization temperature during the time indicated for each specific reserve. This eliminates microorganisms that can cause diseases kilos that degrade the product. Aspects: Now that it is open, stage 13 hours passes through the area 100% free of microorganisms. I would