{"id":154680,"date":"2020-12-14T14:20:36","date_gmt":"2020-12-14T14:20:36","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-analiza-konditorskih-proizvoda\/"},"modified":"2022-12-16T14:53:04","modified_gmt":"2022-12-16T14:53:04","slug":"haccp-analiza-konditorskih-proizvoda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/haccp-analiza-konditorskih-proizvoda\/","title":{"rendered":"HACCP Analiza -Konditorskih proizvoda"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\tKonditorski proizvodi<\/strong>\u00a0predstavljaju hranu koja sadr\u017ei veliku koli\u010dinu \u0161e\u0107era i ugljenih hidrata. Razlikujemo zasla\u0111ene pe\u010dene proizvode i \u0161e\u0107erne konditorske proizvode.
\u00a0\u0160e\u0107erni konditorski<\/strong>\u00a0proizvodi uklju\u010duju \u010dokolade, bombone, lizalice, \u010dokoladice io stale slatke proizvode.\n
\n\n\nBombone<\/strong>\n\nProizvodnja\u00a0bombona<\/strong>\u00a0po\u010dinje kuvanjem \u0161e\u0107erne mase. \u0160e\u0107er se rastvori u vodi i dodaje se skrobni sirup. Ako je unutra\u0161nji sadr\u017eaj vode previsok, pojavljuju se zrna saharoze. Dakle, potrebno je pratiti koli\u010dinu dodate vode. Homogenizovan rastvor \u0161e\u0107era-sirupa se greje do klju\u010danja u vakumu kako bi se smanjila koli\u010dina vlage od 0.5-2.5%.\n

\nZa merenje vlage Hanna Instruments nudi\u00a0HI903 Karl Fischer volumetrijski titrator.<\/strong>\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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HI933-02<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tVolumetrijski Titrator
Karl Fischer\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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HI903 Karl Fischer volumetrijski titrator je automatski titrator koji dopunjuje na\u0161 \u0161irok opseg proizvoda koji su posve\u0107eni ta\u010dnosti i efektivnosti laboratorijskih analiza. HI903 analizira sadr\u017eaj vode od 100 ppm do 100%. Ovaj mo\u0107ni titrator automatski izbacuje titrant, detektuje kraj titracije i izvr\u0161ava sve neophodne kalkulacije i predstavlja ih grafi\u010dkim putem.<\/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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Za merenje temperature mase bombona preporu\u010dujemo\u00a0Checktemp\u00ae 4 preklapaju\u0107i termometar- HI151.<\/strong><\/p>\n

HI151 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. Checktemp 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.<\/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\"hi151\"\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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\u010cOKOLADE<\/strong><\/p>\n

Proizvodnja\u00a0kakao proizvoda<\/strong>\u00a0uklju\u010duje proizvodnju kakao mase, proizvodnju kakao praha i kakao putera, proizvodnju \u010dokoladne mase i oblikovanje \u010dokolade i drugih proizvoda od kakaa.<\/p>\n

Proizvodnja\u00a0kakao mase<\/strong>\u00a0uklju\u010duje\u00a0pe\u010denje kakao zrna<\/strong>\u00a0od 10 do 20 minuta na temperaturu od\u00a070-140 \u00b0 C<\/strong>. Nakon pe\u010denja se\u00a0hladne<\/strong>\u00a0na temperaturu od\u00a040-50 \u00b0 C<\/strong>\u00a0kako bi se zaustavio proces termalne dekompozicije kakao zrna. Zatim se drobe i dodaju u smesu za \u010dokoladu. \u010cokoladna masa zatim prolazi kroz procese valjanja i kon\u0161iranja. Tokom kon\u0161iranja se smanjuje koli\u010dina vode i ostalih ne\u017eeljenih supstanci kao \u0161to su sir\u0107etna kiselina i aldehidi. Nakon kon\u0161iranja sledi process koji je veoma bitan u proizvodnji \u010dokolade, a to je kaljenje. Tokom kaljenja \u010dokolade, centri \u010dvrstih masti u istopljenoj masi se transformi\u0161u u \u017eeljenu kristalnu formu.\u00a0Proces kaljenja<\/strong>\u00a0uklju\u010duje\u00a0zagrevanje mase na 50 \u00b0 C<\/strong>, zatim\u00a0hla\u0111enje na 29 \u00b0 C<\/strong>\u00a0i ponovno\u00a0zagrevanje na 32 \u00b0 C.<\/strong>\u00a0Poslednji zna\u010dajni proces u proizvodnji \u010dokolade predstavlja hla\u0111enje u u kalupima gde se de\u0161ava o\u010dvr\u0161\u0107avanje.<\/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 merenje temperature tokom proizvodnje \u010dokolade preporu\u010dujemo\u00a0Foodcare termistor termometar \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 s obzirom na korisni\u010dku funkcionalnost i preformanse, HI93501 je vodootporni termistor termometar koji meri temperature u opsegu od -50.0 to 150.0\u00b0C (-58.0 to 302.0\u00b0F). Baterije koje se isporu\u010duju sa instrumentom obezbe\u0111uju i do 4500 sati kontinuirane upotrebe. CAL Check\u2122 i Battery Error Prevention System (BEPS) osiguravaju najve\u0107i nivo talnosti. Sonda je zamenjiva i kompatibilna je sa velikim brojem specijalizovanih sondi. Uz ovaj metar mo\u017eete dobiti sertifikat po NIST standardu na zahtev.<\/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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Ukoliko imate potrebu da merite pH vrednosti tokom proizvodnje \u010dokolade kako bi optimizovali proces, mo\u017eete koristiti\u00a0pH tester za \u010dokoladu -HI981039.<\/strong><\/p>

HI981039 Foodcare pH tester za \u010dokoladu je dizajniran za specifi\u010dnu primenu merenja pH \u010dokolade tokom procesa proizvodnje. Ovaj metar nudi mnoge napredne funkcije uklju\u010duju\u0107i pH elektrodu dizajniranu specifi\u010dno za \u010dokoladu.<\/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

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\u010cesto je po\u017eeljno znati koncentraciju \u0161e\u0107era u konditorskim proizvodima. Uz\u00a0HI96801 digitalni refraktometar, analize Brixa u hrani<\/strong>\u00a0je pojednostavljeno.<\/p>\n

HI96801 je hrapavi, prenosivi digitalni refraktometar za merenje \u0161e\u0107era u vodenim rastvorima, merenja se o\u010ditavaju u % Brix-a. HI96801 ima ta\u010dnost od \u00b10.2% Brix-a. Rukovanje instrumentom je pojednostavljeno i sadr\u017ei dva tastera: jedan za kalibraciju dejonizovanom ili destilovanom vodom a drugi za merenje. Svim merenjima se automatski kompenzuju temperaturna variranja po ICUMSA standard, o\u010ditavanja imaju vreme odziva od 1.5 sekunde. Zatvorena kremena staklena prizma i bunar od ner\u0111aju\u0107eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom u pripremi za slede\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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\n\t\t\t\t\t\t\t\t\tAuthor<\/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":"

Konditorski proizvodi\u00a0predstavljaju hranu koja sadr\u017ei veliku koli\u010dinu \u0161e\u0107era i ugljenih hidrata. Razlikujemo zasla\u0111ene pe\u010dene proizvode […]<\/p>\n","protected":false},"author":17,"featured_media":153872,"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-154680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nHACCP Analiza -Konditorskih proizvoda - Hanna Instruments Srbja<\/title>\n<meta name=\"description\" content=\"Konditorski proizvodi\u00a0predstavljaju hranu koja sadr\u017ei veliku koli\u010dinu \u0161e\u0107era i ugljenih hidrata. Razlikujemo zasla\u0111ene pe\u010dene proizvode i \u0161e\u0107erne konditorske proizvode.\" \/>\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-konditorskih-proizvoda\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP Analiza -Konditorskih proizvoda - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Konditorski proizvodi\u00a0predstavljaju hranu koja sadr\u017ei veliku koli\u010dinu \u0161e\u0107era i ugljenih hidrata. 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