The history of development of the company HARIBO
Review the life history of confectioner Hans Riegel. Production of sweets: licorice sticks with the HARIBO logo. Studying changes form of the Golden Bear from fruit marmalade. World famous companies post mortem Hans Riegel. Changing symbol of the HARIBO.
Подобные документы
- 1. Fast-food
Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.
презентация, добавлен 19.11.2013 Nutritional properties of Greek-style yogurt and methods of obtaining it. Analysis of the influence of the ratio of whey protein and casein on the granularity of the final product. Development of technology for production recombined concentrated powder.
статья, добавлен 23.06.2022Review of specialized foods for the hard workers of specialized enterprises. The study of the characteristics of nutrition and health of workers in this area, consideration of the main issues of development of the production of specialized foods.
статья, добавлен 27.02.2019Special climatic conditions and highly developed methods of tea cultivation. An evergreen plant of the Camellia family. Stories about the origins of tea. Chinese Tea Ceremony. Japanese Ceremony (Chaji). A brief history of chanoyu. Russian Tea Ceremonies.
реферат, добавлен 27.03.2013- 5. Studies of food production and raw materials’ content relatively to genetically modified ingredients
Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.
статья, добавлен 26.07.2016 Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
контрольная работа, добавлен 16.11.2011Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.
реферат, добавлен 27.03.2012Analysis of the study of the effectiveness of the use of oat, buckwheat and rice leavens of spontaneous fermentation in the technology of bread products of various assortments. Development of discrete production and popularity of sourdough products.
статья, добавлен 20.07.2024Development of highly efficient technologies in the agro-industrial complex, search for domestic sources of raw materials and creation of new generations of food products enriched with important microelements. Production of gluten-free products.
статья, добавлен 25.06.2024The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.
статья, добавлен 27.04.2023Study the impact of milk whey on characteristics of semi-finished unfermented flaky dough and to design production technology on its basis. Standard methods for determining product yield, moisture content in produced semi-finished unfermented flaky dough.
статья, добавлен 19.02.2016Theoretical framework of research: concept of GMO, environmental NGOs. General information about genetically modified organisms (GMO). The concept of social movements. Environmental NGOs. Grassroots organizations. World situation around GMO in the world.
дипломная работа, добавлен 30.08.2016- 13. Spanish cuisine
Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.
доклад, добавлен 01.06.2014 - 14. Chocolate
Studying features of chocolate products which often contain flavors (coffee, alcohol, brandy, vanilla, pepper), food additives (raisins, nuts, wafers, candied) or stuffing. Familiarization with the composition of bitter chocolate, milk and white.
презентация, добавлен 16.10.2014 Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.
статья, добавлен 16.06.2024Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.
презентация, добавлен 28.02.2016The subject of research is standardization as one of the forms of regulation in the food industry of Ukraine, in particular in the production of milk and milk products, determination of safety and quality parameters of the specified food raw materials.
статья, добавлен 04.09.2023Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
статья, добавлен 10.06.2022- 19. Food
Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.
реферат, добавлен 16.10.2014 A technology for the production of light beer is proposed, according to which light malt and dried crushed chicory roots 4% of malt are used as raw materials, and the enzyme preparation inulinase is introduced into the mixture at the mashing stage.
статья, добавлен 06.12.2024Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.
статья, добавлен 03.06.2022Milk whey as a complex biological object used in modern food production technologies. Analysis of the biotechnological potential of milk whey and prospects for its use in beverages. Assessment of nutritional and biological value of the product.
статья, добавлен 17.06.2024Research on the use of wine materials from new breeding varieties as components of blending with local varieties for the production of wine raw materials for quality white sparkling wines. Establishing the optimal ratio of blends of different varieties.
статья, добавлен 04.09.2024Review of safety and quality indicators of mechanically separated poultry meat. Determination of physicochemical parameters, in particular the mass fraction of bone inclusions, calcium, and total phosphorus. Microbiological criteria of food safety.
статья, добавлен 05.09.2023- 25. Relevance of the use of microalgaes in the creation of new functional drinks "Dry cocktail" type
The main tasks of the Food and Agricultural Organization of the United Nations and the World Health Organization. Regulation of protein deficiency in rations. Manufacturing of food products and feeds from microalgae and biologically active substances.
статья, добавлен 05.08.2022