{"id":201906,"date":"2022-12-30T14:43:13","date_gmt":"2022-12-30T14:43:13","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/rendesia-e-ph-ne-brumin-e-biskotave\/"},"modified":"2024-12-05T09:31:48","modified_gmt":"2024-12-05T09:31:48","slug":"rendesia-e-ph-ne-brumin-e-biskotave","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/rendesia-e-ph-ne-brumin-e-biskotave\/","title":{"rendered":"R\u00ebnd\u00ebsia e pH n\u00eb brumin e biskotave"},"content":{"rendered":"\t\t
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Biskotat jan\u00eb nj\u00eb nga \u00ebmb\u00eblsirat m\u00eb t\u00eb preferuara n\u00eb bot\u00eb.<\/p>\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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Biskotat gatuhen nga mielli i rafinuar, lloje t\u00eb ndryshme sheqeri q\u00eb ndikojn\u00eb n\u00eb shijen dhe struktur\u00ebn e produktit p\u00ebrfundimtar, nj\u00eb lidh\u00ebs q\u00eb p\u00ebrmban lag\u00ebshti, vez\u00eb dhe yndyrna si gjalpi, nj\u00eb agjent thar\u00ebs dhe shije t\u00eb tilla si er\u00ebza, fruta, \u00e7okollat\u00eb dhe fruta t\u00eb thata.<\/p>\n

Kur gatuani biskota \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb balanconi p\u00ebrb\u00ebr\u00ebsit e ndrysh\u00ebm p\u00ebr t\u00eb siguruar struktur\u00ebn dhe fryrjen e duhur t\u00eb biskotave gjat\u00eb pjekjes.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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P\u00ebrve\u00e7 karakteristikave fizike, nj\u00eb ekuilib\u00ebr i duhur i p\u00ebrb\u00ebr\u00ebsve do t\u00eb ndikoj\u00eb gjithashtu n\u00eb jet\u00ebgjat\u00ebsin\u00eb. Gjat\u00eb pjekjes, k\u00ebrkohet nj\u00eb sasi e duhur e agjentit thar\u00ebs p\u00ebr t\u00eb arritur produktin p\u00ebrfundimtar t\u00eb d\u00ebshiruar.<\/p>\n

Llojet m\u00eb t\u00eb zakonshme t\u00eb agjent\u00ebve thar\u00ebs q\u00eb p\u00ebrdoren n\u00eb pjekje jan\u00eb soda e buk\u00ebs dhe pluhuri p\u00ebr pjekje. Nd\u00ebrsa piqen biskotat, uji n\u00eb brum\u00eb vlon dhe kthehet n\u00eb avull n\u00eb af\u00ebrsisht 100 grad\u00eb Celsius. Avulli i prodhuar m\u00eb pas reagon me sod\u00ebn e buk\u00ebs ose pluhurin p\u00ebr t\u00eb krijuar gazin e dioksidit t\u00eb karbonit. \u00cbsht\u00eb ky gaz q\u00eb b\u00ebn q\u00eb biskota t\u00eb fryhen.<\/p>\n

Efektiviteti i k\u00ebtij procesi mund t\u00eb ndikoj\u00eb n\u00eb shkrirjen, p\u00ebrtypjen dhe krokantes\u00ebn e biskotave.<\/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\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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N\u00ebse pH i p\u00ebrzierjes s\u00eb sod\u00ebs\/pluhurit nuk matet, at\u00ebher\u00eb kjo mund t\u00eb shkaktoj\u00eb q\u00eb pH tek brumi i p\u00ebrzier t\u00eb jet\u00eb shum\u00eb i ul\u00ebt ose shum\u00eb i lart\u00eb. P\u00ebr t\u00eb kufizuar rritjen e baktereve, brumi i pap\u00ebrpunuar i biskotave duhet t\u00eb jet\u00eb n\u00ebn pH 8. Prandaj \u00ebsht\u00eb gjithmon\u00eb e r\u00ebnd\u00ebsishme t\u00eb masni pH e p\u00ebrzierjes tuaj.<\/p>\n

\u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb monitorohet pH n\u00eb brumin e p\u00ebrzier p\u00ebr t\u00eb siguruar nj\u00eb jet\u00ebgjat\u00ebsi t\u00eb mjaftueshme dhe nj\u00eb produkt t\u00eb pjekur me cil\u00ebsi 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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P\u00ebr matjen e pH n\u00eb brumin e biskotave, HANNA ka disa zgjidhje:<\/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<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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pH Met\u00ebr Portativ Profesional FoodCare <\/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.<\/p>\n

Ky mat\u00ebs profesional, i pap\u00ebrshkuesh\u00ebm nga uji p\u00ebrputhet me standardet IP67.<\/p>\n

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>\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\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBLINI<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\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\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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HI99161<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Mat\u00ebsi portativ i pH p\u00ebr ushqim dhe bulmet<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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I krijuar p\u00ebr t\u00eb sjell\u00eb thjesht\u00ebsi n\u00eb testimin e pH t\u00eb ushqimit dhe produkteve t\u00eb qum\u00ebshtit, mat\u00ebsi i pH HI99161 p\u00ebr ushqimet dhe bulmetin \u00ebsht\u00eb projektuar p\u00ebr p\u00ebrdorim n\u00eb sektorin e ushqimit.<\/p>\n

Sonda e specializuar p\u00ebrmban nj\u00eb trup PVDF, maj\u00eb konike dhe kryq\u00ebzim t\u00eb hapur duke e b\u00ebr\u00eb at\u00eb ideale p\u00ebr matjen e drejtp\u00ebrdrejt\u00eb t\u00eb ushqimeve gjysm\u00eb t\u00eb ngurta.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    \n
  • \u00b10.02 pH sakt\u00ebsia<\/li>\n
  • Vjen me t\u00eb gjitha tret\u00ebsirat dhe baterit\u00eb e nevojshme – gjith\u00e7ka q\u00eb ju nevojitet p\u00ebr t\u00eb filluar matjen menj\u00ebher\u00eb.<\/li>\n
  • E shk\u00eblqyeshme p\u00ebr p\u00ebrdorim n\u00eb operacione t\u00eb vogla ushqimore dhe qum\u00ebshtore, si dhe p\u00ebr hobist\u00ebt.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t\tAutorja<\/strong>:
    Tajana Mokrovi\u0107
    mag.nutr.\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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    Rezultatet m\u00eb t\u00eb sakta me produktet m\u00eb t\u00eb mira<\/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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    Sh\u00ebrbime <\/h2>\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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    Trajnime<\/h2>\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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    Riparime<\/h2>\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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    Mir\u00ebmbajtja<\/h2>\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\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":"

    Biskotat jan\u00eb nj\u00eb nga \u00ebmb\u00eblsirat m\u00eb t\u00eb preferuara n\u00eb bot\u00eb. Biskotat gatuhen nga mielli i […]<\/p>\n","protected":false},"author":14,"featured_media":201745,"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":[353],"tags":[657,494,633],"class_list":["post-201906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-biskota","tag-bulmeti","tag-temperatura"],"yoast_head":"\nR\u00ebnd\u00ebsia e pH n\u00eb brumin e biskotave - 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