National Repository of Grey Literature 5 records found  Search took 0.00 seconds. 
Možnosti inovace náplní u čokoládových cukrovinek
Franková, Michaela
The focus of the master's thesis entitled Possibilities of filling innovation in chocolate confectionery is on the production of chocolate and pralines using herbal extracts as part of the fillings. The literary review delves into the processes of chocolate and praline production, types of fillings, and potential defects that may occur in pralines or chocolate. The second part of the theory deals with the extraction methods used to obtain herbal extracts and the properties and applications of herbal extracts, particularly peppermint in the food and confectionery industry. The practical part of the thesis is concerned with the production of pralines with six different types of fillings. A variant with a dark chocolate shell containing white chocolate ganache and cream was used as a control. The other variants, besides the same ganache, contained an addition of one of the following aromatic ingredients: peppermint essential oil, peppermint tincture, dried peppermint, fresh peppermint, or peppermint-flavoured paste. During the sensory analysis, the sensory profile of each praline variant was created, and the relevant descriptors were compared. Variant 2 with peppermint essential oil was evaluated as the best in descriptor overall impression (p<0.05). The worst impression among evaluators was left by variant 5 containing fresh peppermint (p<0.05). The presence of foreign taste in the product strongly influenced the evaluation of this variant, as identified by 64% of the evaluators. Total microbial counts, counts of coliform bacteria and E. coli bacteria, and colonies of mould and yeast were determined during the microbiological analysis. Microbiological analysis was performed on input raw materials, and microorganisms were further monitored in six praline variants over four samplings during six weeks of storage at 16°C. During storage, the strength of chocolate pralines was analyzed using the Tiratest 27 025. The measured results ranged from 1.90–11.82 N. The highest hardness was observed in all variants, except variant 5, after four weeks of storage. The last analysis performed was the measurement of the water activity of pralines, which ranged from values of 0.788–0.859.
Study of untraditional mathematical-didactical environment reception by pre-school age children and first-year primary-school pupils
Franková, Michaela ; Slezáková, Jana (advisor) ; Jirotková, Darina (referee)
This Diploma Thesis deals with untraditional mathematical-didactical environment of "Grandad Lesoň" in teaching children of pre-school age and of the first primary-school year. The aim of the Thesis is to explore the ability of short-time memory, working with icons and acquirement of simple equation relations. The children of lower school age proved ability to understand a topic with confidence and showed that they are able to apply all their skills. To acquire the confidence it is necessaiy for the children of preschool age to have more leeway.
Marketing Control of Company
Fraňková, Michaela ; Polanský, Tomáš (referee) ; Heralecký, Tomáš (advisor)
The aim of my diploma thesis is analysis of contemporary marketing mix and a suggestion of a new mix for building company. This thesis is worked out in conditions of a middle sized company The theoretical part is base on marketing mix creation – particular methods used for situation analysis processing and detailed elaboration of fundamental parts in marketing mix. In the practical part, I describe the company and analyze present structure of its marketing mix.

See also: similar author names
9 FRANKOVÁ, Martina
7 FRANKOVÁ, Monika
1 FRAŇKOVÁ, Magdalena
7 FRAŇKOVÁ, Monika
2 Franková, Markéta
9 Franková, Martina
7 Franková, Monika
2 Fraňková, Magda
2 Fraňková, Marcela
9 Fraňková, Martina
5 Fraňková, Michaela
7 Fraňková, Monika
2 Fránková, Marie
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