{"id":154762,"date":"2020-12-14T11:44:34","date_gmt":"2020-12-14T11:44:34","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/haccp-analiza-pekarskih-proizvoda\/"},"modified":"2022-10-07T13:07:07","modified_gmt":"2022-10-07T13:07:07","slug":"haccp-analiza-pekarskih-proizvoda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/","title":{"rendered":"HACCP \u2013 Analiza pekarskih proizvoda"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"bread\"\t\t\t\t\t\t\t\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPekarski proizvodi<\/strong>\u00a0su proizvodi dobiveni mije\u0161anjem bra\u0161na s vodom, mlijekom ili nekom drugom prikladnom teku\u0107inom uz dodatak soli i drugih dodataka kao i pekarskog kvasca koji tvori tijesto koje se oblikuje, fermentira i pe\u010de. Mogu se koristiti i ostale sirovine, pa ovisno o vrsti sirovine postoje tri skupine pekarskih proizvoda: osnovne vrste kruha i peciva, posebne vrste kruha i peciva i ostali pekarski proizvodi.\n\nProizvodnja pekarskih proizvoda zapo\u010dinje\u00a0mije\u0161anjem<\/strong>, zatim\u00a0razvojem<\/strong>\u00a0tijesta,\u00a0fermentiranjem<\/strong>\u00a0i\u00a0pe\u010denjem<\/strong>.\n\nZamjesivanje<\/strong>\u00a0se posti\u017ee vla\u017eenjem \u010destica bra\u0161na (potpuna hidratacija proteina glutena i o\u0161te\u0107enih \u0161krobnih granula \/ dijetalna vlakna), stvaranjem kohezivnog i elasti\u010dnog tijesta uz pomo\u0107 lipida bra\u0161na. Mije\u0161anjem se u tijesto ugra\u0111uju mjehuri\u0107i zraka. Razli\u010dite vrste p\u0161eni\u010dnog bra\u0161na koriste se za pripremu osnovnih vrsta kruha i peciva, p\u0161eni\u010dne krupice, ra\u017eenog bra\u0161na i mje\u0161avina razli\u010ditih vrsta p\u0161enice, ra\u017ei i drugih vrsta bra\u0161na (kukuruzno, krumpirovo).\n\nTijesto zatim\u00a0fermentira<\/strong>\u00a0i istovremeno pove\u0107ava volumen. Proces se odvija u zatvorenim posudama na temperaturi\u00a0od 28 do 30 \u00b0 C<\/strong>. Fermentacija mo\u017ee trajati do 60 minuta, ovisno o sorti i vrsti bra\u0161na i na\u010dinu pripreme.\n\nZatim se tijesto\u00a0oblikuje u pojedina\u010dne komade<\/strong>\u00a0razli\u010ditih oblika i te\u017eine i ponovno podvrgava fermentaciji.\u00a0Pe\u010de se na temperaturama od 210 do 280 \u00b0 C<\/strong>, ovisno o vrsti. Vrijeme pe\u010denja ovisi o kvaliteti bra\u0161na, veli\u010dini komada i na\u010dinu pripreme, a za peciva traje 10 do 20 minuta, a za razli\u010dite vrste kruha 25 do 50 minuta.\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

Mjerenje temperature <\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI151<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tChecktemp\u00ae4 Tester temperature za mlije\u010dne proizvode\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHI151 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.

\n\nChecktemp 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.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"hi151\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI148<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tVodootporni termologer \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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tOd skladi\u0161ta do otpreme,\nva\u017eno je nadzirati temperaturu svojih proizvoda kako biste bili sigurni da se \u010duvaju u optimalnim uvjetima. Brzo postavljanje, jednostavan za kori\u0161tenje, HI148 je datalogger koji je idealan za pra\u0107enje i bilje\u017eenje temperature u aplikacijama kao \u0161to su prerada hrane, prijevoz, muzeji i hortikultura.\n\nHI148 temperaturni dataloggeri dostupni su u \u010detiri razli\u010dita modela. Modeli su dostupni s jednim ili dva kanala s kombinacijom unutarnjih i\/ili vanjskih senzora.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLoggeri s vanjskim temperaturnim senzorom sadr\u017ee sondu od nehr\u0111aju\u0107eg \u010delika na fleksibilnom silikonskom kablu od 1 m (3,3 \u2019).\n\nTermologeri imaju velik kapacitet memorije: 16 000 uzoraka za 1-kanalne modele i 8 000 uzoraka \/ kanal za 2-kanalne modele. Prijavljeni podaci prikazuju se i kao tablica i kao grafi\u010dki prikaz u software-u HI92148. Grafi\u010dki prikaz mo\u017ee se spremiti kao slikovna datoteka, dok se podaci mogu izvoziti i kao prora\u010dunska tablica za daljnju analizu podataka.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI148\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tU posljednje vrijeme\u00a0kruh od kiselog tijesta<\/strong>\u00a0postaje sve popularniji. Kisela tijesta imaju\u00a0po\u010detni pH u rasponu od 3,5-4,2<\/strong>, a njihova doza od 20% od ukupnog sadr\u017eaja bra\u0161na rezultira smanjenjem\u00a0pH na 4,7-5,5<\/strong>. Sni\u017eeni pH prvenstveno utje\u010de na sastav glutena. Poput ovog oslabljenog glutena ima ve\u0107u sposobnost vezanja vode i CO2 \u0161to rezultira boljim reolo\u0161kim svojstvima tijesta.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tKiseli medij s pH < 4 inaktivira djelovanje amilaze rezultiraju\u0107i pove\u0107anom svje\u017einom i u kona\u010dnici sni\u017eenim glikemijskim indeksom kona\u010dnog proizvoda. Bakterije mlije\u010dne kiseline iz kiselog tijesta mogu inhibirati druge nepo\u017eeljne mikroorganizme proizvodnjom antibakteriocina i mnogih drugih spojeva.\n\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t

\n\t\t\t\t\tKako bi optimizirali va\u0161 proizvodni proces,<\/span>\n\t\t\t\t\n\t\t\t\t\tHanna Instruments <\/span>\n\t\t\t\t<\/span>\n\t\t\t\t\t je tu da vam olak\u0161a proizvodnju i optimizira uvjete procesa.<\/span>\n\t\t\t\t\t<\/h3>\n\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

Mjerenje pH <\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI98161<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tProfesionalni Foodcare
Prijenosni pH Metar\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHI98161 je robustan, vodootporan, prijenosni pH metar koji mjeri pH i temperaturu pomo\u0107u specijalizirane FC2023 Foodcare pH elektrode. Ovaj profesionalni, vodootporni mjera\u010d zadovoljava standarde IP67. HI98161 se isporu\u010duje sa svim potrebnim priborom za mjerenje pH \/ temperature, upakiran u izdr\u017eljivom termoformiranom kov\u010degu za no\u0161enje koji sigurno dr\u017ei mjera\u010de, sonde i pufere.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI98161\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tFC2023 koja se isporu\u010duje s HI98161 posebno je dizajnirana za mjerenje pH u hrani. Od konusnog oblika za jednostavno prodiranje, otvorenog spoja koji se odupire za\u010depljivanju i poliviniliden fluorid (PVDF) prehrambenog plasti\u010dnog tijela koje je otporno na ve\u0107inu kemikalija i otapala, uklju\u010duju\u0107i natrijev hipoklorit. Ima visoku otpornost na abraziju, mehani\u010dku \u010dvrsto\u0107u i otpornost na ultraljubi\u010dasto i nuklearno zra\u010denje. PVDF tako\u0111er je otporan na rast gljivica. FC2023 je idealna pH elektroda op\u0107e namjene za prehrambene proizvode koja se spaja na HI98161 s vodonepropusnim DIN priklju\u010dkom za brzo spajanje, omogu\u0107uju\u0107i siguran, ne navojni nastavak.\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI99161<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tpH metar za mlijeko i prehrambene proizvode\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHI99161 Foodcare je prijenosni, pH i temperaturni mjera\u010d za hranu namijenjen posebno za namjene u mljekarama. Pra\u0107enje pH u mlije\u010dnim procesima klju\u010dno je za osiguranje kvalitete mlije\u010dnih proizvoda. pH elektroda FC2023 sadr\u017ei robusno, jednostavno za \u010di\u0161\u0107enje, PVDF tijelo s sto\u017eastim vrhom, \u0161to ga \u010dini idealnim za mjerenje u polukrutim tvarima poput mesa, sireva i tijesta. FC2023 koristi referentni spoj tipa difuzne \u010dahure koji sprje\u010dava tipi\u010dne probleme za\u010depljenja u viskoznim teku\u0107inama kao \u0161to su mlijeko ili za\u010dini.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI99161\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

FC2022<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tBe\u017ei\u010dna pH elektorda Foodcare HALO\u00ae \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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tFC2022 HALO je Bluetooth Smart (Bluetooth 4.0) Foodcare pH i temperaturna elektroda sastavljena od PVDF materijala otpornog na kemikalije.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tOva elektroda ima jedinstveni dizajn otvorenog spoja u kojem se nalazi viskolen (tvrdi gel) elektrolitni sloj koji je bez srebrovog klorida (AgCl) izme\u0111u uzorka koji treba izmjeriti i unutarnje referentne \u0107elije. Dizajn otvorenog spoja odolijeva za\u010depljenju, a sto\u017easti vrh sonde \u010dini ga idealnim za pH mjerenja u prehrambenim proizvodima, uklju\u010duju\u0107i mlije\u010dne proizvode, tijesto, mljeveno meso i druge polu\u010dvrste uzorke hrane.\n\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSva o\u010ditanja se prenose izravno na HI2202 edgeblu ili kompatibilni Apple ili Android ure\u0111aj koji pokre\u0107e Hanna Lab App.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

Mjerenje natrijevog klorida u kruhu<\/strong><\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPekarski proizvodi\u00a0veliki su izvor kuhinjske soli<\/strong>. Prema rezultatima nedavnog istra\u017eivanja provedenog u Republici Hrvatskoj,\u00a0dnevni unos kuhinjske soli s kruhom<\/strong>\u00a0i pekarskim proizvodima iznosi 25 do 30%.\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI96821<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tDigitalni refraktometar za
mjerenje natrijevog klorida u hrani \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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHI96821 je robustan, prijenosni digitalni refraktometar dizajniran za mjerenje natrijevog klorida (NaCl). HI96821 prikazuje koncentraciju NaCl na \u010detiri razli\u010dita na\u010dina: g\/100 g, g\/100 mL, specifi\u010dna te\u017eina i \u00b0Baume. Visoka to\u010dnost i jednostavan rad instrumenta daje svaki put pouzdane rezultate. Sva o\u010ditanja se automatski nadokna\u0111uju promjene temperature i prikazuju s vremenom odziva od 1,5 sekunde. 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.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI96821\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

Tvrdo\u0107a vode<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n\nTvrdo\u0107a vode<\/strong>\u00a0je va\u017ena u pekarskoj industriji jer izravno\nutje\u010de na stvaranje glutenske mre\u017ee u tijestu. U procesu mije\u0161anja tijesta dodajemo gotovo 40% vode. Otopljeni minerali u vodi mogu promijeniti karakteristike tijesta i kvalitetu kruha. Za pe\u010denje se tvrdo\u0107a od\u00a050-100 ppm kalcijevog karbonata<\/strong>\u00a0smatra idealnom. Mineralne soli, koje se prirodno nalaze u vodi, imaju oja\u010davaju\u0107i u\u010dinak na gluten u tijestu. Ako je tvrdo\u0107a vode\u00a0iznad 200 ppm<\/strong>, to mo\u017ee\u00a0usporiti fermentaciju<\/strong>\u00a0i u\u010diniti strukturu glutena prekompaktnom \u0161to mo\u017ee dovesti do pote\u0161ko\u0107a s mije\u0161anjem.\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

HI97735<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPrijenosni fotometar ukupne
tvrdo\u0107e s provjerom CAL\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHI97735 je napredni prijenosni fotometar za mjerenje ukupne tvrdo\u0107e u vodi do 750 mg \/ L (ppm). Ovaj mjera\u010d ima vrhunski opti\u010dki sustav koji koristi referentni detektor i uskopojasne filtre smetnji za izuzetno brza i ponovljiva mjerenja. HI97735 je napredni prijenosni fotometar za mjerenje ukupne tvrdo\u0107e u uzorcima vode unutar niskog, srednjeg i visokog raspona.\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI97735\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\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\tKUPI<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\tNiski raspon mjeri od 0 do 250 mg \/ L CaCO3, srednji mjeri od 200 do 500 mg \/ L CaCO3, a visoki raspon od 400 do 750 mg \/ L CaCO3.
\n\nHI97735 ima inovativan opti\u010dki sustav koji nudi vrhunske performanse u to\u010dnosti, ponovljivosti i kratkom vremenu potrebnom za provo\u0111enje mjerenja. Ovaj kompaktni, vodootporni mjera\u010d izuzetno je jednostavan za upotrebu s na\u010dinom tutoriala koji grafi\u010dki, korak po korak, vodi korisnika kroz mjerenje.
\n

\nAutor:
Tajana Fran\u010di\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\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":154052,"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-154762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-hrana-hr"],"yoast_head":"\nHACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska<\/title>\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\/hr\/haccp-analiza-pekarskih-proizvoda\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\" \" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-14T11:44:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-07T13:07:07+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=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"HACCP \u2013 Analiza pekarskih proizvoda\",\"datePublished\":\"2020-12-14T11:44:34+00:00\",\"dateModified\":\"2022-10-07T13:07:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\"},\"wordCount\":1385,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg\",\"articleSection\":[\"Food\",\"Hrana\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\",\"name\":\"HACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg\",\"datePublished\":\"2020-12-14T11:44:34+00:00\",\"dateModified\":\"2022-10-07T13:07:07+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#breadcrumb\"},\"inLanguage\":\"hr\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg\",\"width\":1920,\"height\":1280,\"caption\":\"bread\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog home\",\"item\":\"https:\/\/blog.hannaservice.eu\/hr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"HACCP \u2013 Analiza pekarskih proizvoda\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"name\":\"Hanna Instruments Africa\",\"description\":\"pH Metri, Fotometri, Titratori\",\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"hr\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\",\"name\":\"Hanna Instruments\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"width\":733,\"height\":225,\"caption\":\"Hanna Instruments\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\",\"name\":\"Milan Petrovi\u0107\",\"sameAs\":[\"http:\/\/blog.hannaservice.eu\"],\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"HACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/","og_locale":"hr_HR","og_type":"article","og_title":"HACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska","og_description":" ","og_url":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/","og_site_name":"Hanna Instruments Hrvatska","article_published_time":"2020-12-14T11:44:34+00:00","article_modified_time":"2022-10-07T13:07:07+00:00","og_image":[{"width":1920,"height":1280,"url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg","type":"image\/jpeg"}],"author":"Milan Petrovi\u0107","twitter_card":"summary_large_image","twitter_misc":{"Napisao\/la":"Milan Petrovi\u0107","Procijenjeno vrijeme \u010ditanja":"7 minuta"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#article","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/"},"author":{"name":"Milan Petrovi\u0107","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296"},"headline":"HACCP \u2013 Analiza pekarskih proizvoda","datePublished":"2020-12-14T11:44:34+00:00","dateModified":"2022-10-07T13:07:07+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/"},"wordCount":1385,"publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg","articleSection":["Food","Hrana"],"inLanguage":"hr"},{"@type":"WebPage","@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/","url":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/","name":"HACCP \u2013 Analiza pekarskih proizvoda - Hanna Instruments Hrvatska","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg","datePublished":"2020-12-14T11:44:34+00:00","dateModified":"2022-10-07T13:07:07+00:00","breadcrumb":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#breadcrumb"},"inLanguage":"hr","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/"]}]},{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#primaryimage","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/12\/bread-4183225_1920.jpg","width":1920,"height":1280,"caption":"bread"},{"@type":"BreadcrumbList","@id":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-pekarskih-proizvoda\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog home","item":"https:\/\/blog.hannaservice.eu\/hr\/"},{"@type":"ListItem","position":2,"name":"HACCP \u2013 Analiza pekarskih proizvoda"}]},{"@type":"WebSite","@id":"https:\/\/blog.hannaservice.eu\/hr\/#website","url":"https:\/\/blog.hannaservice.eu\/hr\/","name":"Hanna Instruments Africa","description":"pH Metri, Fotometri, Titratori","publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"hr"},{"@type":"Organization","@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization","name":"Hanna Instruments","url":"https:\/\/blog.hannaservice.eu\/hr\/","logo":{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","width":733,"height":225,"caption":"Hanna Instruments"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296","name":"Milan Petrovi\u0107","sameAs":["http:\/\/blog.hannaservice.eu"],"url":"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/comments?post=154762"}],"version-history":[{"count":25,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154762\/revisions"}],"predecessor-version":[{"id":179593,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154762\/revisions\/179593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media\/154052"}],"wp:attachment":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media?parent=154762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/categories?post=154762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/tags?post=154762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}