{"id":156807,"date":"2021-07-14T08:42:23","date_gmt":"2021-07-14T08:42:23","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/zasladite-najsladi-dan-u-godini-worldchocolateday\/"},"modified":"2022-10-07T12:58:16","modified_gmt":"2022-10-07T12:58:16","slug":"zasladite-najsladi-dan-u-godini-worldchocolateday","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/zasladite-najsladi-dan-u-godini-worldchocolateday\/","title":{"rendered":"Zasladite najsla\u0111i dan u godini #WorldChocolateDay"},"content":{"rendered":"\t\t
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Industriju \u010dokolade uvelike obilje\u017eava proizvodnja kakaa. Kakao je jedna od poljoprivrednih kultura, koja se mo\u017ee isplativo uzgajati samo u podru\u010dju tropske klime. Klima za uzgoj kakaa mora biti topla, vla\u017ena tropska klima. Tlo mora biti vla\u017eno i rastresito, bogato kalijem, kalcijem, fosforom i \u017eeljezom. Najbolje raste na temperaturi od 25 do 32\u00b0C i na nadmorskoj visini do 600 m.<\/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 berbe kakaa, kakao zrna se prekriju listovima ili granama banane i ostave na hrpi 2-6 dana. Tako po\u010dinje fermentacija kakao zrna i traje 5-10 dana. Tijekom fermentacije dolazi do anaerobne fermentacije i hidrolize pulpnog pektina.<\/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 to vrijeme pH padne oko 3,6 i temperatura raste (do spontane fermentacije dolazi na temperaturi od 45-52\u00b0C<\/strong>). Fermentacijom nastaje i octena kiselina koja je klju\u010dna za uni\u0161tavanje i inaktivaciju klica u zrnu kakaa.<\/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 pra\u0107enje temperature Hanna Instruments ima jednostavno rje\u0161enje HI148 vodootporni datalogger<\/strong>. <\/p>\n

Od skladi\u0161tenja do otpreme, va\u017eno je pratiti temperaturu svojih proizvoda kako biste bili sigurni da se pohranjuju u optimalnim uvjetima. Brzi za postavljanje, jednostavni za kori\u0161tenje, HI148 termolozi su idealni za pra\u0107enje temperature u aplikacijama kao \u0161to su prerada hrane, transport, muzeji i hortikultura.<\/p>\n

Udio vode u sirovim zrnima kakaa nakon fermentacije je 55-60%<\/strong>, a mora se smanjiti na 5-7%<\/strong> kako bi se smanjilo djelovanje enzima i potaknulo stvaranje boje, okusa i mirisa bilo kojeg zrna. Zato se provodi su\u0161enje kakaa na suncu ili u su\u0161ilicama. Nakon su\u0161enja potrebno je provjeriti koli\u010dinu vode u zrnu.<\/p>\n

U daljnjoj tehnologiji kakao zrna pe\u010de se u pr\u017eionicama i drobi, odvajaju\u0107i zrna od ljuske. Pe\u010denje je termi\u010dka obrada kakao zrna s ciljem smanjenja kiselosti i gor\u010dine, te udjela vode u zrnu na 1-2%<\/strong>, a krajnji cilj je oblikovati aromu i okus kakaa te smanjiti ja\u010dinu zrna.
U ovoj fazi proizvodnje tako\u0111er je potrebno kontrolirati koli\u010dinu vode.<\/p>\n

Hanna Instruments ima idealno rje\u0161enje za ovu aplikaciju.<\/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 znanstvenike i profesionalce koji trebaju to\u010dno odre\u0111ivanje sadr\u017eaja vode od 0,01 do 100%, na\u0161a nova generacija Volumetrijskog titratora Karl Fischer dizajnirana je da zadovolji ili nadma\u0161i va\u0161e tehni\u010dke zahtjeve uz ni\u017ee tro\u0161kove posjedovanja. Uz vrhunske zna\u010dajke upakirane u kompaktan dizajn, ovaj titrator daje to\u010dne rezultate i zahtijeva manje prostora u laboratoriju. Pritiskom na gumb mo\u017eete to\u010dno odrediti sadr\u017eaj vode. Dizajniran za moderan laboratorij, titrator HI933 Karl Fischer savr\u0161eno se uklapa u va\u0161e okru\u017eenje za testiranje.<\/p>\n

Nakon proizvodnje kakao mase i kakaovog maslaca, po\u010dinje proizvodnja \u010dokolade.<\/p>\n

Smjesa se priprema dodavanjem svih bitnih komponenti (kao \u0161to su \u0161e\u0107er u prahu, kakao masa, kakao maslac, mlijeko u prahu i drugi aditivi). Smjesa \u010dokoladne mase se zatim valja, nakon \u010dega se formira sirova \u010dokoladna masa koja potom ulazi u proces betoniranja i nastaje \u010dokoladna masa.<\/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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Tijekom kon\u010diranja smanjuje se sadr\u017eaj vode (sa 1,6% na 0,6-0,8%<\/strong>), ali i svih nepo\u017eeljnih tvari poput octene kiseline i aldehida. Nakon kon\u010diranja slijedi va\u017ean proces u proizvodnji \u010dokolade, a to je temperiranje. Tijekom kaljenja, sredi\u0161ta \u010dvrstih kristala masti u talini se pretvaraju u \u017eeljeni stabilni kristalni oblik Proces temperiranja<\/strong> uklju\u010duje zagrijavanje mase na 50\u00b0C<\/strong>, zatim hla\u0111enje na 29\u00b0C<\/strong> i ponovno zagrijavanje na 32\u00b0C<\/strong>. Posljednji zna\u010dajan proces 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 s Foodcare Termistorni Termometar \u30fb HI93501<\/p>\n

Dizajniran imaju\u0107i na umu korisni\u010dku funkcionalnost i performanse, HI93501 je vodootporni termometar s termistorom koji mjeri temperaturu od -50,0 do 150,0\u00b0C (-58,0 do 302,0\u00b0F). Prilo\u017eene baterije osiguravaju do 4500 sati neprekidnog rada. CAL Check\u2122 i sustav za sprje\u010davanje pogre\u0161aka baterije (BEPS) osiguravaju najvi\u0161u razinu to\u010dnosti i povjerenja. Sonda je zamjenjiva i radi s nizom specijaliziranih sondi. Ovaj mjera\u010d mo\u017ee biti certificiran kao sljediv prema NIST standardima na zahtjev.<\/p>\n

Vrlo \u010desto se u \u010dokoladi mjere ukupne topive krutine (\u0161e\u0107eri). Daju nam vrijednosti \u0161e\u0107era u \u010dokoladi, odnosno govore o okusu koji \u0107e prevladati u \u010dokoladi. Gorka \u010dokolada \u0107e imati ni\u017eu Brix vrijednost, \u0161to je pokazatelj ukupnih topljivih krutih tvari.<\/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 Brix vrijednosti u \u010dokoladi koristite Hanna Instruments HI96801 digitalni refraktometar za Brix analizu u hrani.<\/p>\n

HI96801 je robustan, prijenosni digitalni refraktometar za prehrambene proizvode dizajniran za prijavu sadr\u017eaja \u0161e\u0107era u vodenim otopinama kao % Brix. HI96801 daje rezultate s to\u010dno\u0161\u0107u od \u00b10,2% Brix. Rad mjera\u010da je pojednostavljen sa samo dvije tipke: jedna tipka slu\u017ei za kalibraciju destiliranom ili deioniziranom vodom, a druga za mjerenje. Sva o\u010ditanja se automatski kompenziraju za temperaturne varijacije prema standardu ICUMSA Methods Book i prikazuju se unutar vremena odziva od 1,5 sekunde. Zape\u010da\u0107ena prizma od kremenog stakla i bunar od nehr\u0111aju\u0107eg \u010delika lako se \u010diste. Samo obri\u0161ite mekom krpom u pripremi 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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Industriju \u010dokolade uvelike obilje\u017eava proizvodnja kakaa. Kakao je jedna od poljoprivrednih kultura, koja se mo\u017ee […]<\/p>\n","protected":false},"author":14,"featured_media":155537,"comment_status":"closed","ping_status":"open","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":[381],"tags":[],"class_list":["post-156807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nZasladite najsla\u0111i dan u godini #WorldChocolateDay - 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\/zasladite-najsladi-dan-u-godini-worldchocolateday\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zasladite najsla\u0111i dan u godini #WorldChocolateDay - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Industriju \u010dokolade uvelike obilje\u017eava proizvodnja kakaa. 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