prikaz prve stranice dokumenta Proizvodnja čokolade u tvornici Kandit
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undergraduate thesis
Proizvodnja čokolade u tvornici Kandit
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:171168
Tomljenović, Stjepana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tomljenović, S. (2017). Proizvodnja čokolade u tvornici Kandit (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:171168

Tomljenović, Stjepana. "Proizvodnja čokolade u tvornici Kandit." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:171168

Tomljenović, Stjepana. "Proizvodnja čokolade u tvornici Kandit." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:171168

Tomljenović, S. (2017). 'Proizvodnja čokolade u tvornici Kandit', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:171168

Tomljenović S. Proizvodnja čokolade u tvornici Kandit [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:171168

S. Tomljenović, "Proizvodnja čokolade u tvornici Kandit", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:171168

Metadata
TitleProizvodnja čokolade u tvornici Kandit
Title (english)Chocolate production in Kandit factory
AuthorStjepana Tomljenović
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovome radu prikazana je obrada kakaova zrna kao osnovne sirovine za proizvodnju čokolade. Također, prikazana je i proizvodnja čokolade. U prvom dijelu rada opisan je prijem i obrada kakaova zrna. Obrada kakaova zrna je važna i uključuje čišćenje zbog postizanja dobre kakvoće kakaovih proizvoda i sprječavanje oštećenja strojeva i opreme, prženje kakaova zrna koje podrazumijeva termičku obradu očišćenih kakaovih zrna, drobljenje kakaova zrna i odvajanje ljuske od kakaova zrna. Nakon toga, slijedi izrada kakaova praha i kakaova maslaca te na kraju izrada čokoladne mase. U drugom dijelu rada opisani su postupci koji uključuju pripremu zamjesa, valcanje i končiranje. Priprema zamjesa je izrada smjese sastojaka čokoladne mase miješanjem sirovina. Valcanje je postupak usitnjavanja krutih čestica bezmasne suhe tvari čokoladne mase, a končiranje je završni skup procesa koji dovode do razvoja željene čokoladne arome. Nakon izrade čokoladnih masa slijedi njihovo pakiranje i skladištenje.
Abstract (english)
The topic of this paper is the processing of cocoa beans, the primary raw material in the production of chocolate, which is also dealt with in this paper. The first part of the paper is about the reception and the processing of cocoa beans, which is especially important. It involves the cleaning of cocoa beans, done in order to get cocoa of good quality and to prevent any possible damage happening to the machines or the equipment; the roasting of the beans, including the heat treatment of the cleaned cocoa beans; the grinding of the beans and the removal of their shells. Then follows manufacture of cocoa powder and cocoa butter and finally, the manufacture of cocoa mass. The second part of this work deals with the procedures involved in chocolate production; namely the mixing or blending, refining and conching. Mixing or blending is a process in which raw materials are mixed in order to manufacture a mixture of ingredients of chocolate mass. In the process of refining, the size of unsweetened dry cocoa solids is reduced. The final stage in chocolate production is conching, which includes various processes that result in the development of the desired flavour of chocolate. Once chocolate is produced, it is packaged and stored.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:171168
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 12:53:32