{"id":201860,"date":"2022-12-30T14:43:13","date_gmt":"2022-12-30T14:43:13","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/?p=201860"},"modified":"2024-12-05T09:42:13","modified_gmt":"2024-12-05T09:42:13","slug":"vaznost-ph-u-tijestu-za-kekse","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/","title":{"rendered":"Va\u017enost pH u tijestu za kekse"},"content":{"rendered":"\t\t
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Kola\u010di\u0107i su jedna od omiljenih poslastica na svijetu.<\/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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Kola\u010di\u0107i se sastoje od rafiniranog bra\u0161na, razli\u010ditih vrsta \u0161e\u0107era koji utje\u010du na okus i teksturu kona\u010dnog proizvoda, veziva koje sadr\u017ei vlagu i masti kao \u0161to su jaja i maslac, sredstva za dizanje te aroma kao \u0161to su ekstrakti, za\u010dini, vo\u0107e, \u010dokolada i ora\u0161asti plodovi.<\/p>\n

Prilikom izrade kola\u010di\u0107a va\u017eno je uravnote\u017eiti razli\u010dite sastojke kako bi se osigurala pravilna tekstura, \u0161irenje i dizanje kola\u010di\u0107a tijekom pe\u010denja.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Osim fizi\u010dkih svojstava, na rok trajanja \u0107e utjecati i odgovaraju\u0107a ravnote\u017ea sastojaka. Prilikom pe\u010denja potrebna je odgovaraju\u0107a koli\u010dina sredstva za dizanje kako bi se postigao \u017eeljeni krajnji proizvod.<\/p>\n

Naj\u010de\u0161\u0107i tipovi diza\u010da koji se koriste u pekarstvu su soda bikarbona i pra\u0161ak za pecivo. Dok se kola\u010di\u0107i peku, voda u tijestu kuha i pretvara se u paru na otprilike 100 stupnjeva Celzijusa. Proizvedena para tada reagira sa sodom bikarbonom ili prahom i stvara uglji\u010dni dioksid. To je plin koji uzrokuje dizanje kola\u010di\u0107a.<\/p>\n

U\u010dinkovitost ove reakcije mo\u017ee utjecati na ljuskavost, \u017evakanje i hrskavost kola\u010di\u0107a.<\/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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Ako je pH mje\u0161avine sode bikarbone\/pra\u0161ka lo\u0161, to mo\u017ee uzrokovati da pH mije\u0161anog tijesta bude prenizak ili previsok. Kako bi se ograni\u010dio rast bakterija, sirovo tijesto za kola\u010di\u0107e mora imati pH ispod 8. Mje\u0161avine za dizanje mogu varirati u pH od serije do serije unutar postavljene serije.<\/p>\n

Stoga je va\u017eno pratiti i pH smjese za dizanje u mije\u0161anom tijestu kako bi se osigurao dovoljan rok trajanja i visoka kvaliteta pe\u010denja.<\/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 pH u tijestu za kekse HANNA ima nekoliko rje\u0161enja:<\/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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Profesionalni Foodcare prijenosni pH metar <\/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 je robustan, vodootporan, prijenosni pH metar koji mjeri pH i temperaturu pomo\u0107u specijalizirane FC2023 Foodcare pH elektrode.<\/p>\n

Ovaj profesionalni vodootporni mjera\u010d u skladu je sa standardima IP67.<\/p>\n

HI98161 se isporu\u010duje sa svim potrebnim dodacima za izvo\u0111enje mjerenja pH\/temperature upakiranim u izdr\u017eljivu termoformirani kov\u010deg za no\u0161enje koja sigurno dr\u017ei mjera\u010de, sonde i kalibracijske pufere na mjestu.<\/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\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\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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Prijenosna hrana
i mlije\u010dni pH metar <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Dizajniran da unese jednostavnost u pH testiranje hrane i mlije\u010dnih proizvoda, HI99161 pH metar za hranu i mlije\u010dne proizvode dizajniran je za upotrebu u prehrambenom sektoru.<\/p>\n

Specijalizirana sonda ima PVDF tijelo, konusni vrh i otvoreni spoj \u0161to je \u010dini idealnom za izravno mjerenje polukrute hrane.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    \n
  • \u00b10.02 pH to\u010dnost<\/li>\n
  • Dolazi sa svim potrebnim otopinama i baterijama – sve \u0161to vam je potrebno da odmah po\u010dnete s mjerenjem.<\/li>\n
  • Izvrsno za upotrebu u malim prehrambenim i mlije\u010dnim pogonima, kao i za hobiste.<\/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\tAutor<\/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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    S izvrsnim proizvodom dolazite do sjajnih rezultata<\/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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    Servis <\/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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    Trening<\/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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    Popravak<\/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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    Odr\u017eavanje<\/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":"

    Kola\u010di\u0107i su jedna od omiljenih poslastica na svijetu. Kola\u010di\u0107i se sastoje od rafiniranog bra\u0161na, razli\u010ditih […]<\/p>\n","protected":false},"author":14,"featured_media":201746,"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":[658,274,642],"class_list":["post-201860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-kolacic","tag-mlijecni-proizvodi","tag-temperatura-hr"],"yoast_head":"\nVa\u017enost pH u tijestu za kekse - Hanna Instruments Hrvatska<\/title>\n<meta name=\"description\" content=\"Prilikom izrade kola\u010di\u0107a va\u017eno je uravnote\u017eiti razli\u010dite sastojke kako bi se osigurala pravilna tekstura, \u0161irenje i dizanje kola\u010di\u0107a tijekom pe\u010denja.\" \/>\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\/vaznost-ph-u-tijestu-za-kekse\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Va\u017enost pH u tijestu za kekse - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Prilikom izrade kola\u010di\u0107a va\u017eno je uravnote\u017eiti razli\u010dite sastojke kako bi se osigurala pravilna tekstura, \u0161irenje i dizanje kola\u010di\u0107a tijekom pe\u010denja.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2022-12-30T14:43:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-05T09:42:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/12\/Cover-1920x1220-8.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1220\" \/>\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=\"2 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Va\u017enost pH u tijestu za kekse\",\"datePublished\":\"2022-12-30T14:43:13+00:00\",\"dateModified\":\"2024-12-05T09:42:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/\"},\"wordCount\":483,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/12\/Cover-1920x1220-8.jpg\",\"keywords\":[\"Kola\u010di\u0107\",\"Mlije\u010dni proizvodi\",\"Temperatura\"],\"articleSection\":[\"Food\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/vaznost-ph-u-tijestu-za-kekse\/\",\"name\":\"Va\u017enost pH u tijestu za kekse - 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