Istrazivanje kljucnih problema proizvodnje konditorske industrije Jugoslavije.
1983
Kosanji B.
This paper presents the following original information: The methodology of gathering the cost factors of floor storing and traditional transportation ways of basic raw material and the calculation of those factors as specific manipulation indexes; a new model for the calculation of cocoa butter content in the cocoa press cake based on the cocoa mass starting parameters; a new model for the calculation of moisture content in the cocoa press cake; a new model for calculating the direct reducing sugar content in the bonbon mass without the acid content if the starting raw material parameters are known; a method for determining the anticipated time of paying off the investment expenses, new information about extra expenses and possibilities of reducing such expenses in the overall confectionery industry over one observed calendar year, new information about the quantity of cocoa butter found to be a surplus in the cocoa press cakes from the total Yugoslav one-year production.
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