prikaz prve stranice dokumenta Krem-proizvodi
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undergraduate thesis
Krem-proizvodi
2021. urn:nbn:hr:109:975719
Smiljanović, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Smiljanović, M. (2021). Krem-proizvodi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:975719

Smiljanović, Martina. "Krem-proizvodi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:975719

Smiljanović, Martina. "Krem-proizvodi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:975719

Smiljanović, M. (2021). 'Krem-proizvodi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:975719

Smiljanović M. Krem-proizvodi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:975719

M. Smiljanović, "Krem-proizvodi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:975719

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Metadata
TitleKrem-proizvodi
Title (english)Sweet Spreads
AuthorMartina Smiljanović
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2021-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada bio je opisati sirovine za industrijsku proizvodnju krem-proizvoda i sam postupak proizvodnje te istražiti novosti na području konditorske industrije. Krem-proizvodi su proizvodi dobiveni otapanjem masti iznad temperature taljenja uz dodatak emulgatora, šećera i mlijeka u prahu te drugih sirovina. Sirovine za proizvodnju krem-proizvoda podvrgavaju se procesima valcanja i končiranja kako bi se dobila željena krem-masa. Krem-proizvodi moraju biti mazivi, a u promet se mogu stavljati kao kakao krem-proizvod, mliječni krem-proizvod, lješnjak, badem, kikiriki ili sličan krem-proizvod i krem proizvod s dodacima.
Abstract (english)
The aim of this pre-graduate thesis was to describe raw materials for industrial production of sweet spreads and the production process, as well as to explore new trend sin confectionary industry. Sweet spreads are produced by melting fat above the melting temperature, with the addition of emulsifier, powdered sugar, milk powder and other raw materials. The obtained mixture is undergoing refining and conching processes to obtained desired creamy texture. Sweet spreads may be put on the market under different names, such as cocoa spread, milk spread, hazelnut, almond, peanut spread, spread with addition of... etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:975719
ProjectNumber: UIP-2017-05-8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
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 on2021-08-23 07:58:46