| Popis: |
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. 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. |
