{"id":1300,"date":"2016-02-22T10:30:34","date_gmt":"2016-02-22T09:30:34","guid":{"rendered":"https:\/\/www.vilija.sk\/kysucke-pekarne\/?page_id=1300"},"modified":"2016-04-06T08:43:51","modified_gmt":"2016-04-06T07:43:51","slug":"technologia","status":"publish","type":"page","link":"https:\/\/www.vilija.sk\/kysucke-pekarne\/o-spolocnosti\/technologia\/","title":{"rendered":"Technol\u00f3gia"},"content":{"rendered":"

Popis technol\u00f3gie<\/strong><\/span><\/h2>\n

Technologick\u00fa \u010das\u0165 v\u00fdroby najviac ovplyv\u0148uj\u00fa \u0161tyri faktory: suroviny, strojnotechnologick\u00e9 zariadenia, technologick\u00e9 postupy a pracovn\u00edci. Kone\u010dn\u00fd v\u00fdsledok, teda dobr\u00fd chlieb alebo pe\u010divo, z\u00e1visia od zvl\u00e1dnutia kvality a\u00a0harm\u00f3nie t\u00fdchto faktorov.<\/strong><\/span><\/p>\n

Suroviny<\/span><\/strong><\/span><\/p>\n

N\u00e1kup a\u00a0vstupn\u00fa kontrolu surov\u00edn zabezpe\u010duj\u00fa vlastn\u00ed pracovn\u00edci na z\u00e1klade dlhoro\u010dnej praxe a\u00a0tie\u017e pri dodr\u017ean\u00ed platnej legislat\u00edvy a intern\u00fdch predpisov na mno\u017estva, skladovanie, kvalitu a\u00a0cenu. Najv\u00e4\u010d\u0161ou a\u00a0najd\u00f4le\u017eitej\u0161ou komoditou s\u00fa p\u0161eni\u010dn\u00e9 a\u00a0ra\u017en\u00e9 m\u00faky. M\u00faky s\u00fa pod\u013ea druhov skladovan\u00e9 vo vn\u00fatorn\u00fdch priestoroch v\u00a0\u017eelezobet\u00f3nov\u00fdch sil\u00e1ch o\u00a0kapacite 60 ton\/ silo. Zo s\u00edl s\u00fa d\u00e1vkovan\u00e9 \u00a0pneumatickou dopravou cez v\u00e1hu k\u00a0jednotliv\u00fdm mie\u0161ac\u00edm strojom vo v\u00fdrobnej hale. Ostatn\u00e9 suroviny s\u00fa skladovan\u00e9 pod\u013ea charakteru a\u00a0s\u00fa do v\u00fdroby vyd\u00e1van\u00e9 denne pod\u013ea potreby resp. v\u00fdrobn\u00fdch pr\u00edkazov.<\/strong><\/span><\/p>\n

Strojnotechnologick\u00e9 zariadenia<\/span><\/strong><\/span><\/p>\n

V\u00fdroba pek\u00e1rskych v\u00fdrobkov prebieha na modern\u00fdch strojoch a\u00a0zariadeniach, preva\u017ene nakupovan\u00fdch zo zahrani\u010dia od renomovan\u00fdch \u0161pecializovan\u00fdch v\u00fdrobcov, ktor\u00ed sa zaoberaj\u00fa v\u00fdlu\u010dne potravin\u00e1rskou v\u00fdrobou.<\/strong><\/span><\/p>\n

V\u00fdroba chleba a\u00a0ro\u017ekov prebieha dvoma sp\u00f4sobmi a\u00a0to plne automatizovanou v\u00fdrobou alebo ru\u010dnou v\u00fdrobou za pou\u017eitia vybran\u00fdch strojov. Automatizovan\u00fa chlebov\u00fa linku tvoria mie\u0161acie stroje, prekl\u00e1pa\u010d die\u017ei, deli\u010dka cesta, vygu\u013eova\u010d, vyva\u013eova\u010d, osadzovacie zariadenie, pribe\u017en\u00e1 kysiare\u0148 a priebe\u017en\u00e1 p\u00e1sov\u00e1 pec. Podobne aj ro\u017ekov\u00fa linku tvor\u00ed mie\u0161ac\u00ed stroj, deli\u010dka cesta, predkysiare\u0148, ro\u017ekov\u00e9 stroje, priebe\u017en\u00e1 kysiare\u0148, priebe\u017en\u00e1 p\u00e1sov\u00e1 pec a\u00a0po\u010d\u00edta\u010dka ro\u017ekov. Na v\u00fdrobu ostatn\u00fdch a \u0161peci\u00e1lnych druhov chleba a\u00a0ro\u017ekov sa pou\u017e\u00edvaj\u00fa preva\u017ene vybran\u00e9 stroje ako \u00a0s\u00fa mie\u0161acie stroje, deli\u010dky, ro\u017eka\u010de alebo \u0161peci\u00e1lne tvarovacie stroje. V\u00fdrobky sa tvaruj\u00fa a\u00a0dohotovuj\u00fa ru\u010dne, ukladaj\u00fa na plechy, do voz\u00edkov, n\u00e1sledne do kysiarn\u00ed a\u00a0na pe\u010denie. T\u00fdmto ist\u00fdm sp\u00f4sobom prebieha v\u00fdroba ostatn\u00fdch druhov be\u017en\u00e9ho a\u00a0jemn\u00e9ho pe\u010diva okrem niektor\u00fdch plnen\u00fdch jemn\u00fdch v\u00fdrobkov, kde sa pou\u017e\u00edva modern\u00e1 tvarovacia a\u00a0plniaca linka od \u0161vaj\u010diarskeho v\u00fdrobcu. Samozrejme pri v\u00fdrobe sa pou\u017e\u00edva pod\u013ea potreby e\u0161te mno\u017estvo dopl\u0148uj\u00facich strojov a\u00a0zariaden\u00ed ako s\u00fa plni\u010dky, frit\u00e9zy, varn\u00e9 a\u00a0parn\u00e9 komory, p\u00e1skova\u010dky, kr\u00e1ja\u010dky, bali\u010dky a\u00a0in\u00e9 zariadenia potrebn\u00e9 na v\u00fdrobu \u0161irok\u00e9ho sortimentu chleba, be\u017en\u00e9ho a\u00a0jemn\u00e9ho pe\u010diva.<\/strong><\/span><\/p>\n

Technologick\u00e9 postupy<\/span><\/strong><\/span><\/p>\n

Ka\u017ed\u00fd vyr\u00e1ban\u00fd v\u00fdrobok m\u00e1 svoju recept\u00faru, ktor\u00e1 vznik\u00e1 po otestovan\u00ed dan\u00e9ho technologick\u00e9ho postupu, schv\u00e1len\u00ed, zdokumentovan\u00ed a\u00a0zaveden\u00ed do v\u00fdroby.<\/strong><\/span><\/p>\n

V\u00fdroba konzumn\u00e9ho chleba m\u00e1 tradi\u010dn\u00fa technol\u00f3giu t. z. trojstup\u0148ov\u00e9 vedenie kvasov, ktor\u00e9 sa pou\u017e\u00edva od vzniku samotnej pek\u00e1rne. Znamen\u00e1 to, \u017ee z\u00a0ra\u017enej m\u00faky, vody a\u00a0dro\u017edia sa vytvor\u00ed ka\u017ed\u00fd de\u0148 nov\u00fd z\u00e1klad, ktor\u00fd zrie ur\u010dit\u00fd \u010das. Po vyzret\u00ed sa pripravuj\u00fa kvasy rozdelen\u00edm tak, \u017ee sa k\u00a0\u010dasti z\u00e1kladu\u00a0 prid\u00e1va op\u00e4\u0165 ra\u017en\u00e1 m\u00faka, voda a\u00a0dro\u017edie, kvas zrie nieko\u013eko hod\u00edn. Tento postup sa e\u0161te raz zopakuje. Nakoniec vznikne ur\u010dit\u00fd po\u010det die\u017e\u00ed s\u00a0vyzret\u00fdmi kvasmi \u00a0a\u00a0v \u010dasovom slede sa postupne miesi cesto na chlieb s\u00a0pridan\u00edm p\u0161eni\u010dnej m\u00faky, rasce a\u00a0soli. Vznik\u00e1 p\u0161eni\u010dno \u2013 ra\u017en\u00fd chlieb, ktor\u00fd m\u00e1 38 % podiel ra\u017enej m\u00faky a\u00a062 % podiel p\u0161eni\u010dnej m\u00faky a\u00a0nie s\u00fa do neho prid\u00e1van\u00e9 in\u00e9 kvasy alebo kult\u00fary na kysnutie. Nakysnutie chleba sa dosahuje pr\u00edrodnou formou a\u00a0to mlie\u010dnym a\u00a0alkoholov\u00fdm kvasen\u00edm po\u010das dlhej zrecej doby pri optim\u00e1lnej hustote kvasu, teplote a\u00a0vlhkosti. Chlieb vyroben\u00fd z\u00a0tak\u00e9hoto kvasu m\u00e1 typick\u00e9 chlebov\u00e9 vlastnosti a\u00a0v\u00f4\u0148u.<\/strong><\/span><\/p>\n

Ostatn\u00e9 v\u00fdrobky sa vyr\u00e1baj\u00fa z\u00e1razovou technol\u00f3giou, \u00a0zamiesen\u00edm v\u0161etk\u00fdch surov\u00edn naraz, resp. u \u0161peci\u00e1lnych surov\u00edn v\u00a0postupn\u00fdch krokoch. Jedine\u010dnos\u0165 v\u00fdrobkov je dan\u00e1 \u0161peci\u00e1lnymi surovinami, r\u00f4znym tvarovan\u00edm cesta, \u0161peci\u00e1lnym prelo\u017een\u00edm cesta, in\u00fdm tvarom, hmotnos\u0165ou alebo n\u00e1pl\u0148ou, posypom, potret\u00edm, narezan\u00edm, sto\u010den\u00edm a\u00a0podobne.<\/strong><\/span><\/p>\n

V r\u00e1mci medziopera\u010dnej kontroly sa sleduje, \u010di sa dodr\u017euj\u00fa parametre dan\u00e9 technologick\u00fdm postupom v\u00fdrobkov ako napr\u00edklad kyslos\u0165\u00a0 a\u00a0teplota kvasov u\u00a0chleba, doba miesenia, teplota cesta, hmotnos\u0165 surov\u00e9ho cesta, hmotnos\u0165 n\u00e1plne, tvar, ve\u013ekos\u0165, teplota a doba kysnutia a pe\u010denia, hmotnos\u0165 hotov\u00e9ho v\u00fdrobku a\u00a0podobne.<\/strong><\/span><\/p>\n

Pracovn\u00edci<\/span><\/strong><\/span><\/p>\n

Len odborne zdatn\u00ed, alebo praxou zocelen\u00ed pracovn\u00edci dok\u00e1\u017eu zabezpe\u010di\u0165, aby v\u00fdrobky boli vyroben\u00e9 tak, ako s\u00fa zdokumentovan\u00e9 a\u00a0aby\u00a0 sp\u013a\u0148ali v\u0161etky po\u017eiadavky dan\u00e9ho predpisu. \u013dudsk\u00fd faktor zohr\u00e1va najd\u00f4le\u017eitej\u0161iu rolu vo v\u00fdrobnom re\u0165azci a\u00a0je t\u00fdm \u010do vytv\u00e1ra harm\u00f3niu medzi d\u00f4le\u017eit\u00fdmi f\u00e1zami v\u00fdroby kvalitn\u00fdch pek\u00e1rskych v\u00fdrobkov. Preto sa sna\u017e\u00edme pracovn\u00edkom neust\u00e1le zlep\u0161ova\u0165 pracovn\u00e9 podmienky, posiela\u0165 ich na v\u00fdstavy do zahrani\u010dia, pravidelne ich pre\u0161ko\u013eova\u0165 z\u00a0pracovn\u00fdch postupov, hygienick\u00fdch predpisov, legislat\u00edvnych po\u017eiadaviek a\u00a0tie\u017e z\u00e1sad spr\u00e1vnej v\u00fdrobnej praxe.<\/strong><\/span><\/p>\n

\/febru\u00e1r 2016\/<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Popis technol\u00f3gie Technologick\u00fa \u010das\u0165 v\u00fdroby najviac ovplyv\u0148uj\u00fa \u0161tyri faktory: suroviny, strojnotechnologick\u00e9 zariadenia, technologick\u00e9 postupy a pracovn\u00edci. Kone\u010dn\u00fd v\u00fdsledok, teda dobr\u00fd chlieb alebo pe\u010divo, z\u00e1visia od zvl\u00e1dnutia kvality a\u00a0harm\u00f3nie t\u00fdchto faktorov. Suroviny N\u00e1kup a\u00a0vstupn\u00fa kontrolu surov\u00edn zabezpe\u010duj\u00fa vlastn\u00ed pracovn\u00edci na z\u00e1klade dlhoro\u010dnej praxe a\u00a0tie\u017e pri dodr\u017ean\u00ed platnej legislat\u00edvy a intern\u00fdch predpisov na mno\u017estva, skladovanie, kvalitu a\u00a0cenu.<\/p>\n

Pokra\u010dova\u0165<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"parent":37,"menu_order":12,"comment_status":"closed","ping_status":"open","template":"page-templates\/subpage.php","meta":{"footnotes":""},"class_list":["post-1300","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/pages\/1300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/comments?post=1300"}],"version-history":[{"count":5,"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/pages\/1300\/revisions"}],"predecessor-version":[{"id":1739,"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/pages\/1300\/revisions\/1739"}],"up":[{"embeddable":true,"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/pages\/37"}],"wp:attachment":[{"href":"https:\/\/www.vilija.sk\/kysucke-pekarne\/wp-json\/wp\/v2\/media?parent=1300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}