{"id":154678,"date":"2020-12-14T11:44:34","date_gmt":"2020-12-14T11:44:34","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-analiza-pekarskih-proizvoda\/"},"modified":"2022-10-10T08:48:17","modified_gmt":"2022-10-10T08:48:17","slug":"haccp-analiza-pekarskih-proizvoda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/haccp-analiza-pekarskih-proizvoda\/","title":{"rendered":"HACCP analiza pekarskih proizvoda"},"content":{"rendered":"\t\t
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\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
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\n\t\t\t\t\t\t\t\t\tPekarski proizvodi<\/strong>\u00a0se dobijaju me\u0161anjem bra\u0161na i vode, mleka ili neke druge odgovaraju\u0107e te\u010dnosti u koje se dodaje so i ostali pekarski aditivi kao kvasac, od tih sastojaka se formira testo koje se fermenti\u0161e i pe\u010de. Mogu se koristiti i ostali sirovi sastojci, u zavisnosti od tipa materijala, postoje 3 grupe pekarskih proizvoda: klasi\u010dni hleb i peciva, specijalni tipovi hleba i peciva i ostali pekarski proizvodi.\n\nProizvodnja pekarskih proizvoda po\u010dinje\u00a0me\u0161enjem<\/strong>, zatim\u00a0razvijanje<\/strong>\u00a0testa ,\u00a0fermentacija<\/strong>\u00a0i zatim\u00a0pe\u010denje<\/strong>.\n\nZa\u00a0me\u0161enje<\/strong>\u00a0potrebno prvo navla\u017eiti \u010destice bra\u0161na (totalna hidracija proteina glutena i o\u0161te\u0107enih granula skroba \/dijetskih vlakana) i formira se kohezivno elasti\u010dno testo uz pomo\u0107 lipida brasna. Prilikom me\u0161enja, mehuri\u0107i vazduha ulaze u testo. Razli\u010diti tipovi bra\u0161na se koriste za pripremanje razli\u010ditog hleba i peciva, p\u0161eni\u010dna krupica, ra\u017eano bra\u0161no, i me\u0161avina razli\u010ditih tipova p\u0161enice, ra\u017ea i ostalih tipova bra\u0161na (kukuruzno, krompirovo).\n\nNakon toga se vr\u0161i\u00a0fermentacija<\/strong>\u00a0testa, u isto vreme se zapremina pove\u0107ava. Proces se vr\u0161i u zatvorenim posudama na temperature\u00a0od 28 do 30 \u00b0 C.<\/strong>\u00a0Fermentacija mo\u017ee trajati i do 60 minuta u zavisnosti od toga koje bra\u0161no je kori\u0161\u0107eno i metode pravljenja.\n\nTesto se zatim\u00a0oblikuje u razli\u010dite oblike<\/strong>\u00a0i vra\u0107a na ponovnu fermentaciju.\u00a0Pe\u010de se na temperaturi izme\u0111u 210 i 280 \u00b0 C<\/strong>, u zavisnosti od tipa. Vreme koje \u0107e provesti u pe\u0107nici varira od kvaliteta bra\u0161na, veli\u010dine testa i metode pripreme,prose\u010dno vreme pe\u010denja za pecivo je od 10 do 20 minuta, a za hleb od 25 do 50 minuta.\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
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Merenje 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
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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 mle\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
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\n\t\t\t\t\t\t\t\t\tHI151 Checktemp\u00ae 4 je preklapaju\u0107i termistor termometar koji mo\u017ee meriti temperature do 300\u00b0C (572 \u00b0F). Ovi termometri imaju mnoge napredne fukncije uklju\u010duju\u0107i CAL-Check funkciju koja proverava ispravnost unutra\u0161nje elektronike i senzor pokreta koji uklanja potrebu otvaranja i zatvaranja ure\u0111aja kako bi iza\u0161li iz re\u017eima u\u0161tede energije.\n

\nChecktemp 4 je dostupan u 6 razli\u010ditih boja koji mogu biti predodre\u0111eni razli\u010ditim proizvodima kako bi se izbegla me\u0111usobna kontaminacije u restoranima, kuhinjama ili proizvodnim postrojenjima.\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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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
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\n\t\t\t\t\t\t\t\t\tOd skladi\u0161tenja do transporta,\nva\u017eno je pratiti temperature va\u0161ih proizvoda i osigurati da se oni skladi\u0161te u optimalnim uslovima. Brzo se pode\u0161ava, lak za upotrebu, HI148 termologer je idealan za pra\u0107enje temperature u muzeima, tokom prerade, transporta i u hortikulturi.\n\nDostupna su 4 razli\u010dita modela HI148 temperature. Modeli su dostupni sa jednim ili dva kanala ili kombinacijom unutra\u0161jeg i\/ili spolja\u0161njeg senzora. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tZapisiva\u010di sa spolja\u0161njim senzorom temperature\nsadr\u017ee sondu od ner\u0111aju\u0107eg \u010delika koje se nalazi na fleksibilnom silikonskom kablu du\u017eine od 1 m.\nTermologeri imaju sposobnost ekstenzivnog snimanja podataka: 16,000 uzoraka za 1-kanalne modele i 8,000 uzoraka po kanalu za dvokanalne modele. Zabele\u017eeni podaci se mogu prikazati u tabeli i kao grafik u HI92148 softveru. Grafi\u010dki prikaz se mo\u017ee sa\u010duvati kao image file, a tabelarni mo\u017eete sa\u010duvati kao spreadsheet.\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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\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
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\n\t\t\t\t\t\t\t\t\tU poslednje vreme hleb od kiselog testa postaje sve popularnije. Kiselo testo ima primarno pH izme\u0111u 3.5-4.2 i njihovo doziranje od 20% u odnosu na celokupnu koli\u010dinu bra\u0161na kao rezultat ima smanjenje pH u opsegu 4.7-5.5. Sni\u017eena pH vrednost primarno ima uticaj na sastav glutena. Ovako oslabljen gluten ima ve\u0107i kapacitet da ve\u017ee vodu i CO2 \u0161to za rezultat ima bolja reolo\u0161ka svosjtva testa.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tKiseli medijum sa pH<4 inaktivira dejstvo amilaze \u0161to pove\u0107ava sve\u017einu i smanjujem glikemijski indeks finalnog proizvoda. Mle\u010dnokiselinske bakterije iz kiselog testa mogu inhibirati rast drugih ne\u017eeljenih mikroorganizama pordukcijom antibakteriocina i drugih jedinjenja.\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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\n\t\t\t\t\tKako bi optimizirali 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\tVam nudi re\u0161enja za proizvodnju i optimizaciju uslova.<\/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
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pH merenje <\/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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HI98161<\/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
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HI98161 je hrapavi, vodootporni, Foodcare prenosivi pH mera\u010d koji meri pH i temperaturu uz pomo\u0107 specijalizovane FC223 pH elektrode. Ovaj profesionalni, vodootporni metar je napravljen po IP67 standardima. HI98163 dolazi sa svim neophodnim dodacima za merenje pH\/temperature spakovanim u dugotrajni prenosivi kofer u kome se nalaze metar, sonde i puferi za kalibraciju.<\/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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\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
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FC2023 dolazi uz HI98161 dizajniran specijalno za merenje pH hrane. Vrh elektrode je konusnog oblika prilago\u0111en za lako probijanje, otvoreni spoj spre\u010dava zapu\u0161avanje i telo od poliviniliden fluorid (PVDF) plastike pogodne za testiranje hrane i rezistentne na ve\u0107inu rastvara\u010da uklju\u010duju\u0107i natrijum hipohlorit. Poseduje veliku rezistenciju na abraziju , mehani\u010dku otpornost, rezistenciju na ultraljubi\u010dastu svetlu i nuklearnu radjaciju. PVDF je tako\u0111e nije pogodna za rast gljiva. FC2023 je idealna pH elektroda op\u0161te primene za hranu koja se konektuje sa HI98161 preko brzog spoja vodootpornim DIN konektorom.<\/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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HI99161<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPrenosivi pH metar za mle\u010dne proizvode i hranu \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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\n\t\t\t\t\t\t\t\t\tHI99161 je Foodcare prenosivi, pH i temperaturni metar namenski dizajniran za ispitivanje mle\u010dnih proizvoda. Pra\u0107enje pH vrednosti tokom prerade mle\u010dnih proizvoda je krucijalno kako bi obezbedili najbolji kvalitet mogu\u0107i. FC2023 pH elektroda sadr\u017ei hrapavo telo od PVDF plastike koje je jednostavno za \u010di\u0161\u0107enje, konusni vrh idealan za merenje polutvrdih proizvoda kao \u0161to su meso i sir.\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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\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
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FC2022<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHALO PVDF Foodcare pH elektroda
sa Bluetooth-om\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
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\n\t\t\t\t\t\t\t\t\tFC2022 HALO je pametna Bluetooth (Bluetooth 4.0) Foodcare pH i temperaturna elektroda, izgra\u0111ena od hemijski rezistentnog PVDF materijala.\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 otvoreni spoj u kome se nalazi viskolenski elektrolitni sloj bet srebro hlorida (AgCl) izme\u0111u uzorka i interne referentne \u0107elije. Dizajn otvorenog spoja spre\u010dava pojavu za\u010depljenja, konusni vrh sonde je idealan za merenje pH hrane uklju\u010duju\u0107i mle\u010dne proizvode, testo, meso i ostale polu tvrde porizvode.\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\u010ditavanja se \u0161alju direktno do HI2202 edgeblu ili kompatibilnih Apple i Android ure\u0111aja koji imaju Hanna Lab aplikaciju.\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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Merenje natrijum-hlorida u hlebu<\/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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\n\t\t\t\t\t\t\t\t\tPekarski proizvodi predstavljaju\u00a0odli\u010dan itvor soli.<\/strong>\u00a0U Hrvatskoj je ura\u0111eno istra\u017eivanje u kome je prou\u010davan unos soli iz hleba, pokazano je da se 25 do 30%\u00a0dnevnog unosa soli upravo usvaja iz hleba i prekarskih proizvoda.<\/strong>\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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HI96821<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tDigitalni refraktometar za
merenje natrijum-hlorida 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
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\n\t\t\t\t\t\t\t\t\tHI96821 je hrapavi, prenosivi digitalni refraktometar dizajniran za merenje natriju-hlorida (NaCl) u hrani. HI96821 prikazuje koncentracije NaCl-a na 4 razli\u010dita na\u010dina: g\/100 g, g\/100 mL, specific gravity, and \u00b0Baume. Visoka preciznost instrumenta i jednostavnost za kori\u0161\u0107enje daju pouzdane rezultate primerenju. Prilikom svakog merenja dolazi do automatske kompenzacije temperature, vreme odziva instrumenta je 1.5 sekundi. \u010ci\u0161\u0107enje zatvorene prizme i bunara od ner\u0111aju\u0107eg \u010delika je jednostavno. Samo prebri\u0161ite bunar mekanom krpom i stavite slede\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
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\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
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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
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\n\t\t\t\t\t\t\t\t\t\n\nTvrdo\u0107a vode<\/strong>\u00a0je veoma va\u017ean parametar u pekarskoj industriji,\ndirektno uti\u010de na razvoj glutena u testu. Tokom procesa razvla\u010denja testa dodaje se oko 40% vode od ukupne mase. Rastvoreni minerali u vodi mogu promeniti karakteristike testa i kvaliteta hleba. Tokom pe\u010denja, tvdo\u010da od\u00a050-100 ppm kalcijum karbonata<\/strong>\u00a0se smatra idealnom. Mineralne soli, koje su prirodno prisutne u vodi, imaju potporni efekat na gluten u testu. Ako je tvrdo\u0107a vode\u00a0iznad 200 ppm-a<\/strong>, to mo\u017ee\u00a0usporiti process fermentacije<\/strong>\u00a0i glutenske strukture mo\u017ee na\u010diniti previse \u010dvrstim za obradu.\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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<\/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
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HI97735<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPrenosivi fotometar za ukupnu
tvrdo\u0107u sa CAL Check-om \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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\n\t\t\t\t\t\t\t\t\t\n\nHI97735 je napredni prenosivi fotometar za merenje ukupnetvrdo\u0107e vode do 750 mg\/L (ppm). Ovaj metar ima superiorni opti\u010dki sistem koji koristi referentni detector i filtere uskog opsega interferencije za ekstremno brza i ponovljiva merenja. HI97735 je napredni prenosivi fotometar za merenje totalne tvrdo\u0107e u vodenim uzorcima u niskom, srednjem i visokom opsegu.\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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\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
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\n\t\t\t\t\t\t\t\t\tNizak opseg merenja je od 0 do 250mg\/L CaCO3 srednji opseg od 200 do 500 mg\/L CaCO3, i u visok opseg merenja od 400 do 750 mg\/L CaCO3.\n\n \n

\nAuthor<\/strong>:
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":"

Pekarski proizvodi\u00a0se dobijaju me\u0161anjem bra\u0161na i vode, mleka ili neke druge odgovaraju\u0107e te\u010dnosti u koje […]<\/p>\n","protected":false},"author":17,"featured_media":154055,"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":[365],"tags":[],"class_list":["post-154678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nHACCP analiza pekarskih proizvoda - Hanna Instruments Srbja<\/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\/sr\/haccp-analiza-pekarskih-proizvoda\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP analiza pekarskih proizvoda - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Pekarski proizvodi\u00a0se dobijaju me\u0161anjem bra\u0161na i vode, mleka ili neke druge odgovaraju\u0107e te\u010dnosti u koje […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/sr\/haccp-analiza-pekarskih-proizvoda\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Srbja\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-14T11:44:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-10T08:48:17+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=\"Alan Curtis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e \u043e\u0434\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alan Curtis\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u043e\u0446\u0435\u045a\u0435\u043d\u043e \u0432\u0440\u0435\u043c\u0435 \u0447\u0438\u0442\u0430\u045a\u0430\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 \u043c\u0438\u043d\u0443\u0442\u0430\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/\"},\"author\":{\"name\":\"Alan Curtis\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/#\\\/schema\\\/person\\\/675987b8b5fd7dfbc3ccca6b0bd2d486\"},\"headline\":\"HACCP analiza pekarskih proizvoda\",\"datePublished\":\"2020-12-14T11:44:34+00:00\",\"dateModified\":\"2022-10-10T08:48:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/\"},\"wordCount\":595,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.hannaservice.eu\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/bread-4183225_1920.jpg\",\"articleSection\":[\"Hrana\"],\"inLanguage\":\"sr-RS\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/\",\"url\":\"https:\\\/\\\/blog.hannaservice.eu\\\/sr\\\/haccp-analiza-pekarskih-proizvoda\\\/\",\"name\":\"HACCP analiza pekarskih proizvoda - 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