undergraduate thesis
Production of jelly, foam and candy products in the Factory Kandit

Petra Šušnjar (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProizvodnja žele, pjenastih i bombonskih proizvoda u tvornici Kandit
AuthorPetra Šušnjar
Mentor(s)Đurđica Ačkar (thesis advisor)
Abstract
Prema Pravilniku o proizvodima sličnim čokoladi, krem-proizvodima i bombonskim proizvodima (NN 73/05) bombonski i srodni proizvodi su proizvodi dobiveni odgovarajućim tehnološkim postupcima od šećera, drugih sirovina, aditiva i tvari koje se dodaju radi povećanja biološke vrijednosti proizvoda. Bombonski i srodni proizvodi mogu biti s dodacima, mogu se puniti, prelijevati, djelomično prelijevati, dražirati, komprimirati, kandirati, ukrašavati, posipavati i drugo. Osnovne sirovine za proizvodnju bombona su šećerne sirovine od kojih se koriste saharoza, glukoza, invertni šećer, škrobni sirup, fruktoza, laktoza. Osim šećernih mogu se koristiti i druge sirovine koje se dodaju u bombonsku masu, kao što su kava, med, kandirano voće, orašasti plodovi itd. Proces proizvodnje bombona može se podijeliti u četiri glavne faze: izrada bombonske mase, bojanje i aromatiziranje, mehanička obrada bez ili s ugradnjom punjenja, oblikovanje bombona, zamatanje i pakiranje bombona. Tvrtka Kandit d. o. o. iza sebe ima preko 50 godina iskustva u usavršavanju tehnologije bombona te razvijen široki asortiman proizvoda koji i dalje konkurira na tržištu.
Keywordscandy sugar feedstock Kandit
Parallel title (English)Production of jelly, foam and candy products in the Factory Kandit
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
According to the Regulations on products like chocolate, cream products and candy products (OG 73/05) candy and related products are products obtained by appropriate technological processes of sugar, other raw materials, additives and substances added to increase the biological value of the product. Candy and related products can be with additives, can be filled, coated, compressed, candied, decorated, sprinkled, with toppings and more. The basic raw material for the candy production are sugar feedstock of which are used sucrose, glucose, invert sugar, corn syrup, fructose, lactose. In addition to sugar, other raw materials can also be added to the candy mass, such as coffee, honey, candied fruit, nuts and so on. The process of candy production can be divided into four main phases: candy-making, coloring and flavoring, mechanical treatment with or without the installation of filling, candy shaping, wrapping and packaging. The company Kandit d. o. o. has over 50 years of experience in the development of confectionary technology and has developed a wide range of products that continue to compete in the market.
Parallel keywords (Croatian)bomboni šećerne sirovine Kandit
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:071947
CommitterIvana Šuvak