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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Dynamika změn kvality čokoládových cukrovinek v průběhu skladování
 Rumíšková, Veronika
Diploma thesis deals with the production of chocolate and chocolate sweets and influences affecting their quality and shelf life. It describes the basic raw materials for the production of chocolate, processing of cocoa beans and production of cocoa butter. There are described individual process steps from mixing of raw materials, refining, conching and tempering of the chocolate mass to forming, cooling and packaging of final chocolate products. The work includes a brief characteriistics of the cocoa tree as well. There are also described defects of chocolate products and the causes of their occurrence. During the experiment the effect of storing temperature on changes in the hardness, color and sensory properties in chocolate products was monitored. The results took into account the production method and composition of chocolate products.
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Čokoláda, čokoládové cukrovinky a problematika jejich výroby
 Rumíšková, Veronika
The bachelor thesis deals with the production of chocolate and chocolate sweets and a description of their failure to defects resulting from manufacturing processes or improper storage and transport. The production is described of processing cocoa beans through the individual process steps which include mixing of raw materials, refining, conching and tempering of the chocolate mass forming further of products and cooling, to packaging. The work also includes a brief history, cultivation and types of cocoa and a description of the production of cocoa powder and cocoa butter acquisition. Then there is the breakdown of products and their characteristics and quality requirements according to legislation.
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