The goat milk powder is received, with analysis protocols provided by the supplier. The volume of potable water is measured and stirring is started in the dissolving tank, heating is started up to 45°C, and the powdered goat milk is dissolved. Then the heating is continued and the starch pre-dissolved in drinking water at room temperature is added, then the sugar and glucose are added. The acidity is measured and the sodium bicarbonate is added, continuing the heating of the mixture until 80°C. Once the temperature is reached, cooking is started in pans by dripping until the mixture is finished, approximately 2.5 hours at a minimum temperature of 104°C. When the mass under cooking reaches 70°Brix, the steam valve is closed, the sorbate pre-dissolved in drinking water and the vanilla are added. It is then pumped into the cooler where it is cooled to a temperature of 70°C. When the desired temperature is reached, the discharge valves to the packaging machines are opened after passing through the line filter. Finally, the containers of the different sizes and materials marketed by the company are dosed and capped. Sequentially, these dosed and capped containers are guided through a conveyor belt to the labeling/dating machine located in the packing room, which is responsible for placing the seals on the containers. Another operator then places the seals on the secondary container.