{"id":196040,"date":"2020-12-14T11:44:34","date_gmt":"2020-12-14T11:44:34","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/analizat-haccp-per-produktet-e-furres\/"},"modified":"2022-12-26T12:40:12","modified_gmt":"2022-12-26T12:40:12","slug":"analizat-haccp-per-produktet-e-furres","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/analizat-haccp-per-produktet-e-furres\/","title":{"rendered":"Analizat HACCP p\u00ebr produktet e furr\u00ebs"},"content":{"rendered":"\t\t
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Produktet e furr\u00ebs<\/strong> jan\u00eb produkte q\u00eb p\u00ebrftohen nga p\u00ebrzierja e miellit me uj\u00eb, qum\u00ebsht ose ndonj\u00eb l\u00ebng tjet\u00ebr t\u00eb p\u00ebrshtatsh\u00ebm, me shtimin e krip\u00ebs dhe aditiv\u00ebve t\u00eb tjer\u00eb dhe majan\u00eb e furr\u00ebs, e cila formon nj\u00eb brum\u00eb q\u00eb fermentohet dhe m\u00eb pas piqet. Mund t\u00eb p\u00ebrdoren l\u00ebnd\u00eb t\u00eb tjera t\u00eb para, k\u00ebshtu q\u00eb n\u00eb var\u00ebsi t\u00eb llojit t\u00eb l\u00ebnd\u00ebs s\u00eb par\u00eb, dallohen tre grupe t\u00eb produkteve t\u00eb furr\u00ebs: llojet baz\u00eb t\u00eb buk\u00ebs dhe brum\u00ebrave, llojet e ve\u00e7anta t\u00eb buk\u00ebs dhe brum\u00ebrave dhe produktet e tjera t\u00eb furr\u00ebs.<\/p>\n

Prodhimi i produkteve t\u00eb furr\u00ebs<\/strong> fillon me p\u00ebrgatitjen e brumit<\/strong>, pastaj procesi i fermentimit<\/strong> dhe pjekja<\/strong>.<\/p>\n

Brumosja<\/strong> arrihet me njomjen e grimcave t\u00eb miellit (hidratim i plot\u00eb i proteinave t\u00eb glutenit dhe granulave t\u00eb nisesht\u00ebs\/fibrave dietike), formimit t\u00eb brumit koheziv dhe elastik me ndihm\u00ebn e lipideve t\u00eb miellit. Gjat\u00eb brumosjes, flluskat e ajrit futen n\u00eb brum\u00eb. Llojet e ndryshme t\u00eb miellit t\u00eb grurit p\u00ebrdoren p\u00ebr t\u00eb p\u00ebrgatitur llojet baz\u00eb t\u00eb buk\u00ebs dhe pastave, drith\u00ebrat e grurit, mielli i thekr\u00ebs dhe p\u00ebrzierjet e llojeve t\u00eb ndryshme t\u00eb miellit t\u00eb grurit, thekr\u00ebs dhe llojeve t\u00eb tjera t\u00eb miellit (mis\u00ebr, patate) p\u00ebrdoren shum\u00eb.<\/p>\n

M\u00eb pas brumi fermentohet<\/strong>, dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb rrit volumin. Procesi zhvillohet n\u00eb en\u00eb t\u00eb mbyllura n\u00eb nj\u00eb temperatur\u00eb prej 28 deri n\u00eb 30 \u00b0 C.<\/strong> Fermentimi mund t\u00eb zgjas\u00eb deri n\u00eb 60 minuta, n\u00eb var\u00ebsi t\u00eb shum\u00ebllojshm\u00ebris\u00eb dhe llojit t\u00eb miellit dhe m\u00ebnyr\u00ebs s\u00eb p\u00ebrgatitjes.<\/p>\n

Brumi m\u00eb pas vendoset n\u00eb forma individuale<\/strong> sipas peshave t\u00eb ndryshme dhe i n\u00ebnshtrohet fermentimit. Piqet n\u00eb temperatura nga 210 deri n\u00eb 280\u00b0C<\/strong>, n\u00eb var\u00ebsi t\u00eb llojit t\u00eb miellit. Koha e pjekjes varet nga cil\u00ebsia e miellit, madh\u00ebsia e cop\u00ebs dhe m\u00ebnyra e p\u00ebrgatitjes dhe zgjat 10 deri n\u00eb 20 minuta p\u00ebr pasta, dhe 25 deri n\u00eb 50 minuta p\u00ebr lloje t\u00eb ndryshme buke.<\/p>\n

Matja e temperatur\u00ebs<\/span><\/strong><\/p>\n<\/p>\n

Termometri i palossh\u00ebm Checktemp\u00ae 4 – HI151<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HI151 Checktemp\u00ae 4 \u00ebsht\u00eb nj\u00eb termomet\u00ebr termistor i palossh\u00ebm q\u00eb mund t\u00eb mas\u00eb temperatur\u00ebn deri n\u00eb 300 \u00b0C (572 \u00b0F). K\u00ebta termometra ofrojn\u00eb shum\u00eb ve\u00e7ori t\u00eb avancuara duke p\u00ebrfshir\u00eb CAL-Check p\u00ebr nj\u00eb verifikim t\u00eb brendsh\u00ebm dhe nj\u00eb sensor l\u00ebvizjeje i cili eliminon nevoj\u00ebn e mbylljes dhe rihapjes s\u00eb sond\u00ebs kur njehsori hyn n\u00eb modalitetin e kursimit t\u00eb energjis\u00eb. <\/p>\n

Checktemp 4 \u00ebsht\u00eb i disponuesh\u00ebm n\u00eb gjasht\u00eb ngjyra t\u00eb ndryshme t\u00eb cilat mund t’u caktohen produkteve t\u00eb ndryshme p\u00ebr t\u00eb shmangur kontaminimin e sond\u00ebs n\u00eb restorant, kuzhin\u00eb ose tek procesi i prodhimit.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Regjistruesi i t\u00eb dh\u00ebnave t\u00eb temperatur\u00ebs – HI148<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Nga ruajtja te transporti, \u00ebsht\u00eb
e r\u00ebnd\u00ebsishme t\u00eb monitoroni temperatur\u00ebn e produkteve tuaja p\u00ebr t’u siguruar q\u00eb ato ruhen n\u00eb kushte optimale. I shpejt\u00eb n\u00eb konfigurim dhe i thjesht\u00eb n\u00eb p\u00ebrdorim, HI148 \u00ebsht\u00eb nj\u00eb regjistrues i t\u00eb dh\u00ebnave q\u00eb \u00ebsht\u00eb ideal p\u00ebr monitorimin dhe regjistrimin e temperatur\u00ebs n\u00eb aplikacione t\u00eb tilla si p\u00ebrpunimi i ushqimit, transporti, muzet\u00eb dhe hortikultura.<\/p>\n

T\u00eb dh\u00ebnat e temperatur\u00ebs HI148 jan\u00eb t\u00eb disponuesh\u00ebm n\u00eb kat\u00ebr modele t\u00eb ndryshme. Modelet jan\u00eb t\u00eb disponueshme me nj\u00eb ose dy kanale me nj\u00eb kombinim t\u00eb sensor\u00ebve t\u00eb brendsh\u00ebm dhe\/ose t\u00eb jasht\u00ebm. Logger me nj\u00eb sensor t\u00eb jasht\u00ebm t\u00eb temperatur\u00ebs<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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p\u00ebrmban nj\u00eb sond\u00eb \u00e7eliku inoks n\u00eb nj\u00eb kabull silikoni fleksib\u00ebl 1 m (3,3′).<\/p>\n

Termolog\u00ebt kan\u00eb kapacitet t\u00eb gjer\u00eb memorie: 16,000 mostra p\u00ebr modelet me 1 kanal dhe 8,000 mostra\/kanal p\u00ebr modelet me 2 kanale. T\u00eb dh\u00ebnat e regjistruara shfaqen si nj\u00eb tabel\u00eb dhe si nj\u00eb paraqitje grafike n\u00eb softuerin HI92148. Paraqitja grafike mund t\u00eb ruhet si nj\u00eb skedar imazhi, nd\u00ebrsa t\u00eb dh\u00ebnat mund t\u00eb eksportohen gjithashtu si nj\u00eb spreadsheet p\u00ebr analiza t\u00eb m\u00ebtejshme t\u00eb t\u00eb dh\u00ebnave.<\/p>\n

Koh\u00ebt e fundit, buka pa maja<\/strong> \u00ebsht\u00eb b\u00ebr\u00eb gjithnj\u00eb e m\u00eb popullore. Brum\u00ebrat pa maja<\/strong> kan\u00eb nj\u00eb pH fillestar n\u00eb intervalin 3,5-4,2.<\/strong> pH i ul\u00ebt kryesisht ndikon n\u00eb p\u00ebrb\u00ebrjen e glutenit. Ky gluten “i dob\u00ebsuar” ka nj\u00eb kapacitet m\u00eb t\u00eb lart\u00eb p\u00ebr t\u00eb lidhur ujin dhe CO2 duke rezultuar n\u00eb veti m\u00eb t\u00eb mira t\u00eb brumit.<\/p>\n

Nj\u00eb pH acid n\u00eb nivele mesatare < inaktivizon veprimin e amilaz\u00ebs duke rezultuar n\u00eb rritje t\u00eb freskis\u00eb dhe p\u00ebrfundimisht n\u00eb ulje t\u00eb indeksit glicemik t\u00eb produktit p\u00ebrfundimtar. Bakteret e acidit laktik nga brumi i thart\u00eb mund t\u00eb pengojn\u00eb mikroorganizma t\u00eb tjer\u00eb t\u00eb pad\u00ebshiruar me prodhimin e antibakteriocin\u00ebs dhe shum\u00eb komponime t\u00eb tjera.<\/p>\n

P\u00ebr t\u00eb optimizuar procesin tuaj t\u00eb prodhimit, Hanna Instruments \u00ebsht\u00eb aty p\u00ebr t\u00eb leht\u00ebsuar prodhimin tuaj dhe p\u00ebr t\u00eb optimizuar kushtet e procesit.<\/strong><\/p>\n

Matja e pH<\/span> <\/strong><\/p>\n

pH Met\u00ebr Portativ Profesional Foodcare – HI98161 <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HI98161 \u00ebsht\u00eb nj\u00eb mat\u00ebs pH, i pap\u00ebrshkuesh\u00ebm nga uji, portativ q\u00eb mat pH dhe temperatur\u00ebn duke p\u00ebrdorur elektrod\u00ebn e specializuar t\u00eb pH FC2023 Foodcare. Ky mat\u00ebs profesional, i pap\u00ebrshkuesh\u00ebm nga uji p\u00ebrputhet me standardet IP67. HI98161 furnizohet me t\u00eb gjith\u00eb aksesor\u00ebt e nevojsh\u00ebm p\u00ebr t\u00eb kryer nj\u00eb matje t\u00eb pH\/temperatur\u00eb i paketuar n\u00eb nj\u00eb cant\u00eb mbajt\u00ebse t\u00eb q\u00ebndrueshme e termoformuar q\u00eb i mban mat\u00ebsit, sondat dhe bufer\u00ebt e kalibrimit n\u00eb vend t\u00eb sigurt.<\/p><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FC2023 furnizohet me HI98161 q\u00eb \u00ebsht\u00eb projektuar posa\u00e7\u00ebrisht p\u00ebr matjen e pH n\u00eb ushqim. Ka maj\u00eb konike p\u00ebr dep\u00ebrtim t\u00eb leht\u00eb, kryq\u00ebzim t\u00eb hapur q\u00eb i reziston bllokimit dhe nj\u00eb trup plastik i kategoris\u00eb ushqimore me poliviniliden fluorid (PVDF) q\u00eb \u00ebsht\u00eb rezistent ndaj shumic\u00ebs s\u00eb kimikateve dhe tret\u00ebsve, duke p\u00ebrfshir\u00eb hipokloritin e natriumit. Ka rezistenc\u00eb t\u00eb lart\u00eb ndaj g\u00ebrryerjes, forc\u00eb mekanike dhe rezistenc\u00eb ndaj rrezatimit ultravjollc\u00eb dhe b\u00ebrthamor. PVDF \u00ebsht\u00eb gjithashtu rezistent ndaj rritjes s\u00eb k\u00ebrpudhave. FC2023 \u00ebsht\u00eb nj\u00eb elektrod\u00eb ideale pH p\u00ebr q\u00ebllime t\u00eb p\u00ebrgjithshme p\u00ebr produktet ushqimore q\u00eb lidhet me HI98161 me nj\u00eb lidh\u00ebs Quick Connetion DIN t\u00eb pap\u00ebrshkuesh\u00ebm, duke lejuar nj\u00eb lidhje t\u00eb sigurt dhe pa fije.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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pH mat\u00ebs portativ i ushqimit dhe qum\u00ebshtit – HI99161 <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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HI99161 \u00ebsht\u00eb nj\u00eb mat\u00ebs portativ FoodCare, pH dhe temperatur\u00eb i krijuar posa\u00e7\u00ebrisht p\u00ebr aplikime n\u00eb qum\u00ebsht. Monitorimi i pH n\u00eb proceset e qum\u00ebshtit \u00ebsht\u00eb kritik p\u00ebr t\u00eb siguruar cil\u00ebsin\u00eb e produkteve t\u00eb qum\u00ebshtit. Elektroda e pH FC2023 p\u00ebrmban nj\u00eb trup PVDF, i leht\u00eb p\u00ebr t’u pastruar, me nj\u00eb maj\u00eb konike, duke e b\u00ebr\u00eb at\u00eb ideale p\u00ebr matjet n\u00eb ushqime gjys\u00ebm t\u00eb ngurt\u00eb si mishi dhe djathrat. FC2023 p\u00ebrdor nj\u00eb kryq\u00ebzim, i cili parandalon problemet tipike t\u00eb bllokimit n\u00eb l\u00ebngje viskoze si qum\u00ebshti ose er\u00ebzat.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Elektroda HALO me trup PVDF FoodCare me Bluetooth\u00ae – FC2022<\/strong><\/p>\n

FC2022 HALO \u00ebsht\u00eb nj\u00eb Elektrod\u00eb Foodcare Bluetooth Smart (Bluetooth 4.0) p\u00ebr pH dhe temperatur\u00ebn e p\u00ebrb\u00ebr\u00eb nga materiali PVDF q\u00eb \u00ebsht\u00eb kimikisht rezistent.<\/p><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kjo elektrod\u00eb ka nj\u00eb dizajn unik t\u00eb kryq\u00ebzimit t\u00eb hapur, n\u00eb t\u00eb cilin ekziston nj\u00eb shtres\u00eb elektroliti viskolen (xhel i fort\u00eb) q\u00eb \u00ebsht\u00eb pa klorur argjendi (AgCl) midis mostr\u00ebs q\u00eb do t\u00eb matet dhe qeliz\u00ebs s\u00eb brendshme t\u00eb referenc\u00ebs. Dizajni i kryq\u00ebzimit t\u00eb hapur i reziston bllokimit dhe maja konike e sond\u00ebs e b\u00ebn at\u00eb ideale p\u00ebr matjet e pH n\u00eb produktet ushqimore duke p\u00ebrfshir\u00eb qum\u00ebshtin, brumin, mishin e bluar dhe mostrat e tjera t\u00eb ushqimit gjysm\u00eb t\u00eb ngurt\u00eb.<\/p>\n

T\u00eb gjitha leximet transmetohen drejtp\u00ebrdrejt n\u00eb HI2202 edgeblu ose n\u00eb nj\u00eb pajisje t\u00eb p\u00ebrputhshme Apple ose Android q\u00eb p\u00ebrdor aplikacionin Hanna Lab.<\/p>\n

Matja e klorurit t\u00eb natriumit n\u00eb buk\u00eb<\/strong><\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Produktet e buk\u00ebs jan\u00eb nj\u00eb burim i madh i krip\u00ebs s\u00eb tryez\u00ebs.<\/strong> Sipas rezultateve t\u00eb nj\u00eb studimi t\u00eb fundit t\u00eb kryer n\u00eb Republik\u00ebn e Kroacis\u00eb, marrja ditore e krip\u00ebs s\u00eb tryez\u00ebs me buk\u00eb dhe produkte buke \u00ebsht\u00eb 25 deri n\u00eb 30 %.<\/strong><\/p>\n

Refraktomet\u00ebr dixhital p\u00ebr matjen e klorurit t\u00eb natriumit n\u00eb ushqim – HI96821 <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HI96821 \u00ebsht\u00eb nj\u00eb refraktomet\u00ebr dixhital i fort\u00eb dhe portativ i krijuar p\u00ebr matjen e klorurit t\u00eb natriumit (NaCl). HI96821 shfaq p\u00ebrqendrimin e NaCl n\u00eb kat\u00ebr m\u00ebnyra t\u00eb ndryshme: g\/100 g, g\/100 mL, graviteti specifik dhe \u00b0Baume. Sakt\u00ebsia e lart\u00eb dhe funksionimi i thjesht\u00eb i instrumentit jep rezultate t\u00eb besueshme \u00e7do her\u00eb. T\u00eb gjitha leximet kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs dhe shfaqen me nj\u00eb koh\u00eb p\u00ebrgjigjeje prej 1,5 sekondash. Cdo pjes\u00eb e aparaturave pastrohet leht\u00eb. Thjesht fshijeni me nj\u00eb leck\u00eb t\u00eb but\u00eb para matjes p\u00ebr mostr\u00ebn tjet\u00ebr.<\/p><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fort\u00ebsia e ujit<\/strong><\/span><\/p>\n

Fort\u00ebsia e ujit<\/strong> \u00ebsht\u00eb e r\u00ebnd\u00ebsishme n\u00eb industrin\u00eb e buk\u00ebs sepse
ndikon n\u00eb krijimin e glutenit n\u00eb brum\u00eb. N\u00eb procesin e z\u00ebnies s\u00eb brumit shtojm\u00eb rreth 40% uj\u00eb. Mineralet e tretura n\u00eb uj\u00eb mund t\u00eb modifikojn\u00eb karakteristikat e brumit dhe cil\u00ebsin\u00eb e buk\u00ebs. P\u00ebr pjekje, nj\u00eb fort\u00ebsi prej 50-100 ppm<\/strong> karbonat kalciumi konsiderohet ideale. Krip\u00ebrat minerale, t\u00eb cilat gjenden natyrsh\u00ebm n\u00eb uj\u00eb, kan\u00eb nj\u00eb efekt forcues n\u00eb glutenin n\u00eb brum\u00eb. N\u00ebse fort\u00ebsia e ujit \u00ebsht\u00eb mbi 200 ppm<\/strong>, mund t\u00eb ngadal\u00ebsoj\u00eb fermentimin<\/strong> dhe ta b\u00ebj\u00eb struktur\u00ebn e glutenit shum\u00eb t\u00eb ngusht\u00eb, gj\u00eb q\u00eb mund t\u00eb \u00e7oj\u00eb n\u00eb v\u00ebshtir\u00ebsi n\u00eb p\u00ebrzierje.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Fotomet\u00ebr Portativ p\u00ebr Fort\u00ebsin\u00eb Totale CAL Check – HI97735<\/strong><\/p>\n

HI97735 \u00ebsht\u00eb nj\u00eb fotomet\u00ebr portativ i avancuar p\u00ebr matjen e fort\u00ebsis\u00eb totale n\u00eb uj\u00eb deri n\u00eb 750 mg\/L (ppm). Ky mat\u00ebs ka nj\u00eb sistem optik superior q\u00eb p\u00ebrdor nj\u00eb detektor referimi dhe filtra interferencash me brez t\u00eb ngusht\u00eb p\u00ebr matje jasht\u00ebzakonisht t\u00eb shpejta dhe t\u00eb p\u00ebrs\u00ebritshme. HI97735 \u00ebsht\u00eb nj\u00eb fotomet\u00ebr portativ i avancuar p\u00ebr matjen e fort\u00ebsis\u00eb totale n\u00eb mostrat e ujit n\u00eb intervalin e ul\u00ebt, t\u00eb mes\u00ebm dhe t\u00eb lart\u00eb. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Intervali i ul\u00ebt mat nga 0 deri n\u00eb 250 mg\/L CaCO3, diapazoni mesatar mat nga 200 n\u00eb 500 mg\/L CaCO3 dhe diapazoni i lart\u00eb mat nga 400 deri n\u00eb 750 mg\/L CaCO3.<\/p>\n

HI97735 ka nj\u00eb sistem optik inovativ q\u00eb ofron performanc\u00eb superiore n\u00eb sakt\u00ebsi, p\u00ebrs\u00ebritshm\u00ebri dhe koh\u00ebn e shkurt\u00ebr q\u00eb duhet p\u00ebr t\u00eb kryer nj\u00eb matje. Ky mat\u00ebs kompakt, i pap\u00ebrshkuesh\u00ebm nga uji \u00ebsht\u00eb jasht\u00ebzakonisht i p\u00ebrshtatsh\u00ebm p\u00ebr p\u00ebrdoruesit me nj\u00eb modalitet tutorial q\u00eb e orienton p\u00ebrdoruesin n\u00eb m\u00ebnyr\u00eb grafike, hap pas hapi, n\u00eb kryerjen e nj\u00eb matjeje.<\/p>\n

Autori: Tajana Fran\u010di\u0107, mag.nutr. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

 <\/p>\n","protected":false},"author":14,"featured_media":187900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[431],"tags":[],"class_list":["post-196040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nAnalizat HACCP p\u00ebr produktet e furr\u00ebs - Hanna Instruments Albania<\/title>\n<meta name=\"description\" content=\"Prodhimi i produkteve t\u00eb furr\u00ebs fillon me p\u00ebrgatitjen e brumit dhe m\u00eb pas me fermentimin dhe pjekjen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/analizat-haccp-per-produktet-e-furres\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Analizat HACCP p\u00ebr produktet e furr\u00ebs - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Prodhimi i produkteve t\u00eb furr\u00ebs fillon me p\u00ebrgatitjen e brumit dhe m\u00eb pas me fermentimin dhe pjekjen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/al\/analizat-haccp-per-produktet-e-furres\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Albania\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-14T11:44:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-26T12:40:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/#\\\/schema\\\/person\\\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Analizat HACCP p\u00ebr produktet e furr\u00ebs\",\"datePublished\":\"2020-12-14T11:44:34+00:00\",\"dateModified\":\"2022-12-26T12:40:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/\"},\"wordCount\":1830,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.hannaservice.eu\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/bread-4183225_1920.jpg\",\"articleSection\":[\"Ushqimi\"],\"inLanguage\":\"al-AL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/\",\"url\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/analizat-haccp-per-produktet-e-furres\\\/\",\"name\":\"Analizat HACCP p\u00ebr produktet e furr\u00ebs - 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