{"id":154758,"date":"2020-12-14T14:20:36","date_gmt":"2020-12-14T14:20:36","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/haccp-analiza-konditorskih-proizvoda\/"},"modified":"2022-10-07T13:06:50","modified_gmt":"2022-10-07T13:06:50","slug":"haccp-analiza-konditorskih-proizvoda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-konditorskih-proizvoda\/","title":{"rendered":"HACCP -Analiza konditorskih proizvoda"},"content":{"rendered":"\t\t
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Konditorski proizvodi<\/strong>su prehrambeni proizvodi bogati \u0161e\u0107erom i ugljikohidratima. Razlikujemo slasti\u010darske proizvode i konditorske proizvode od \u0161e\u0107era.\u00a0Konditorski proizvodi od \u0161e\u0107era<\/strong>uklju\u010duju \u010dokoladu, bombone, lizalice, slatki\u0161e i druge slatke proizvode grickalica.<\/p>\n

 <\/p>\n

BOMBONI<\/strong><\/p>\n

Proizvodnja\u00a0bombona<\/strong>\u00a0zapo\u010dinje kuhanjem bombonske mase. \u0160e\u0107er se otopi u vodi i doda se \u0161krobni sirup. Ako je unutarnji sadr\u017eaj vode u slatki\u0161u previsok, pojavit \u0107e se zrna saharoze. Stoga je potrebno pratiti koli\u010dinu dodane vode. Homogenizirana otopina \u0161e\u0107ernog sirupa kuha se u vakuumu kako bi se smanjila koli\u010dina vlage na 0,5 \u2013 2,5%.<\/p>\n

Za odre\u0111ivanje vlage Hanna Instruments nudi\u00a0HI903 Karl Fischer volumetrijski titrator.<\/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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Volumetrijski titrator HI903 Karl Fischer je automatski titrator koji nadopunjuje na\u0161u \u0161iroku paletu proizvoda posve\u0107enih u\u010dinkovitim i preciznim laboratorijskim analizama. HI903 analiza za sadr\u017eaj vode u rasponu od 100 ppm do 100%. Ovaj mo\u0107ni titrator automatski raspodjeljuje titran, otkriva krajnju to\u010dku i izvr\u0161ava sve potrebne prora\u010dune i grafikone.<\/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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Nakon vrenja pod vakuumom,\u00a0masa se ohladi<\/strong>\u00a0na temperaturu oblikovanja od\u00a080 \u2013 90 \u00b0 C<\/strong>\u00a0pri kojoj je optimalno svojstvo plasti\u010dnosti i visoke viskoznosti, a isklju\u010dena je opasnost od kristalizacije saharoze. Nakon gnje\u010denja, homogena bombonska masa ubacuje se u posudu elevatora koja \u0107e pomo\u0107u dodatnih valjaka stanjiti \u200b\u200bi servirati iznad roll aparata. Nakon\u00a0oblikovanja bomboni<\/strong>\u00a0se odmah\u00a0hlade u hladnjacima<\/strong>\u00a0s mlazom hladnog zraka na temperaturi od\u00a030 \u2013 35 \u00b0 C<\/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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Za mjerenje temperature mase slatki\u0161a trebali biste koristiti sklopivi termometar Checktemp\u00ae 4 \u2013 HI151<\/strong>.<\/p>\n

HI151 Checktemp\u00ae 4 je sklopivi termistorski termometar koji mo\u017ee mjeriti temperaturu do 300 \u00b0 C (572 \u00b0 F). Ovi termometri nude brojne napredne zna\u010dajke, uklju\u010duju\u0107i CAL-Check za internu provjeru elektronike i senzor pokreta koji eliminira potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mjera\u010d u\u0111e u na\u010din u\u0161tede energije. Checktemp 4 dostupan je u \u0161est razli\u010ditih boja koje se mogu dodijeliti razli\u010ditim proizvodima kako bi se izbjegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom pogonu.<\/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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\u010cOKOLADA<\/strong><\/p>\n

Proizvodnja\u00a0kakao proizvoda<\/strong>\u00a0uklju\u010duje proizvodnju kakao mase, proizvodnju kakaa u prahu i kakao maslaca, proizvodnju \u010dokoladne mase i oblikovanje \u010dokolade i ostalih proizvoda od kakaa.<\/p>\n

Proizvodnja\u00a0kakao mase<\/strong>\u00a0uklju\u010duje\u00a0pe\u010denje kakao zrna<\/strong>\u00a010 do 20 minuta na temperaturi\u00a070-140 \u00b0 C<\/strong>. Neposredno nakon toplinske obrade,\u00a0pr\u017eena kakao zrna treba ohladiti<\/strong>\u00a0na temperaturu od\u00a040-50 \u00b0 C<\/strong>\u00a0kako bi se zaustavio proces toplinske razgradnje kakaa zrna. Zatim se zrna kakaa zdrobe i dodaju smjesi kako bi se dobila \u010dokoladna masa. \u010cokoladna masa zatim prolazi kroz postupke valjanja i kon\u010diranja. Tijekom kon\u010diranja smanjuje se sadr\u017eaj vode, ali i nekih nepo\u017eeljnih tvari poput octene kiseline i aldehida. Nakon kon\u010diranja slijedi va\u017ean proces u proizvodnji \u010dokolade, a to je temperiranje. Tijekom temperiranja, sredi\u0161ta kristala \u010dvrste masti u talini transformiraju se u \u017eeljeni stabilni kristalni oblik.\u00a0Postupak temperiranja<\/strong>\u00a0uklju\u010duje\u00a0zagrijavanje mase na 50 \u00b0 C<\/strong>, zatim\u00a0hla\u0111enje na 29 \u00b0 C<\/strong>\u00a0i\u00a0ponovno zagrijavanje na 32 \u00b0 C<\/strong>. Posljednji zna\u010dajni postupak u proizvodnji \u010dokolade je hla\u0111enje u kalupima gdje dolazi do skru\u0107ivanja u konstantan oblik.<\/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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Za mjerenje temperature tijekom proizvodnje \u010dokolade mo\u017eete je izmjeriti pomo\u0107u\u00a0Foodcare Thermistor Thermometer \u2013 HI93501<\/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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Dizajniran imaju\u0107i na umu korisni\u010dku funkcionalnost i performanse, HI93501 je vodootporan termistor koji mjeri temperaturu od -50,0 do 150,0 \u00b0 C (-58,0 do 302,0 \u00b0 F). Baterije uklju\u010duju do 4500 sati neprekidne uporabe. CAL Check \u2122 i sustav za spre\u010davanje gre\u0161aka u bateriji (BEPS) osiguravaju najvi\u0161u razinu to\u010dnosti i pouzdanosti. Sonda je zamjenjiva i radi s nizom specijaliziranih sondi. Ovaj mjera\u010d mo\u017ee se na zahtjev potvrditi kao sljediv prema NIST standardima.<\/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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Ako trebate izmjeriti pH vrijednost tijekom postupka izrade \u010dokolade kako biste optimizirali svoje postupke, upotrijebite\u00a0pH tester za \u010dokoladu-HI981039.<\/strong><\/p>\n

HI981039 Foodcare pH tester za \u010dokoladu je posebno dizajnirani pH tester za mjerenje pH tijekom postupka izrade \u010dokolade. Ovaj mjera\u010d nudi brojne napredne zna\u010dajke, uklju\u010duju\u0107i pH elektrodu dizajniranu posebno za \u010dokoladu.<\/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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Vrlo \u010desto bi u konditorskim proizvodima trebali znati koncentraciju \u0161e\u0107era. To se lako mo\u017ee izmjeriti s na\u0161im\u00a0HI96801 digitalnim refraktometrom za Brix analizu u hrani<\/strong>.<\/p>\n

HI96801 je robusni, prijenosni digitalni refraktometar za prehrambene proizvode koji je dizajniran za izvje\u0161tavanje o sadr\u017eaju \u0161e\u0107era u vodenim otopinama kao% Brix. HI96801 izvje\u0161tava o rezultatima s to\u010dno\u0161\u0107u od \u00b1 0,2% Brix. Rad mjera\u010da pojednostavljen je sa samo dva gumba: jedan je gumb za kalibraciju destiliranom ili deioniziranom vodom, a drugi za mjerenje. Sva o\u010ditanja se automatski nadokna\u0111uju za promjene temperature u skladu s ICUMSA Metodom i prikazuju se u roku od 1,5 sekunde odziva. Zabrtvljene kristalne prizme od stakla i nehr\u0111aju\u0107eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom kako biste se pripremili za sljede\u0107i uzorak.<\/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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Autor: 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":"

\u00a0<\/p>\n","protected":false},"author":14,"featured_media":153869,"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":[353,381],"tags":[],"class_list":["post-154758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-hrana-hr"],"yoast_head":"\nHACCP -Analiza konditorskih proizvoda - 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