DETERMINATION OF SUCROSE IN CHOCOLATE METHOD OF DUAL POLARIZATION

Rad se bavi određivanjem udjela saharoze u čokoladi u nekoliko ispitanih uzoraka. Podijeljen je na sedam dijelova. U prvom se dijelu predstavljaju općenito konditorski proizvodi, u drugome sirovine potrebne za proizvodnju čokolade, u trećemu sami postupak proizvodnje te u četvrtome vrste čokolade. U petome se dijelu predstavljaju rane vrste šećera u čokoladi dok se u šestome dijelu obrađuju metode kontrole kvalitete čokolade. Posljednji je dio eksperimentalni dio. Korištena je domaća i strana literatura, kao i relevantne domaće i strane internetske stranice.This paper deals with the determination of sucrose in chocolate in several tested samples. It is divided into seven parts. The first part deals with confectionery in general, the next one presents raw materials necessary for the production of chocolate, technique of production and types of chocolate are shown in the third and the fourth part. The types of sugars in chocolate are represented in the fifth part, and the sixth section deals with methods of quality control of chocolate. The last part of the paper is experimental part. For making the paper domestic and foreign literature was used, as well as relevant domestic and foreign websites