Povečanje pomena kostanja v slovenski kulinariki z razvojem novih sladic : diplomska naloga
Horvat, Marija, slaščičarstvo, 1963-
Raziskovalna naloga je bila izdelana v Izobraževalnem centru Piramida Maribor.V okviru naloge sem si zastavila cilj analizirati, predstaviti in povečati ponudbo kostanjevih slaščic na območju ...Maribora ter Slovenije in z razvojem novih sladic povečati pomen kostanja v slovenski kulinariki. V teoretičnem delu diplomske naloge je opisan kostanj kot glavna surovina in ostale surovine, potrebne za izdelavo inovativnih kostanjevih sladic. Opisani so tudi stroji, tehnološki postopki, ki so potrebni za izdelavo kostanjevega peciva, senzorične lastnosti in zakonodaja. V eksperimentalnem delu je predstavljena priprava recepture, izbira surovin, tehnološki postopek izdelave, senzorična ocena, določitev energijske vrednosti sladic s sežigom v adiabatnem kalorimetru, priprava deklaracije in kalkulacija proizvodne cene zatorto "KOSTANjeRADA", kostanjevo gubanco, kostanjev mafin in kostanjev stebelni kolač "PIRAMIDA".
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [M. Horvat], maj 2009
Katedra za tehnologijo mesa 664.6 HORVAT Marija Povečevanje IN: 0018809
available - reading room
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