Confectionary manufacture №4/2013
News
FOCUS: CHOCOLATE AND CHOCOLATE PRODUCTS TODAY
Skobelskaya Z.G., Bessarab A.V. The Effect of Matrix Processing on Quality of Cocoa Beans
| Tags: quality, cocoa beans, matrix processing, heat treatment, decrease in energy consumption. Summaries: In work it is shown that thermal and matrix processings improve organoleptic, physical, chemical and rheological characteristics of cocoa of beans. Complex processing is most effective. The material is interesting to the production workers improving a stage of processing of cocoa of beans in chocolate semi-finished products. |
Magomedov G.O., Plotnikova I.V., Oleinikova A.Y., Zhuravlev A.A., Shevyakova T.A., Shestakova K.I., Borodkina M.N. Analysis of the Quality of Products of Processing Cocoa Beans
| Tags: powder from kerneis of cocoa beans, powder from cocoa-vella Summaries: The comparative analysis of quality of products of processing of cocoa of beans showed that powder from cocoa-vella possesses the rich chemical composition, the lowered power value, pronounced color and aroma, is a high-disperse product, its prime cost is much lower - by 4,5 times, than cocoa powder from a kernel of cocoa of beans, therefore, there is a basis to assume that in some cases it can serve as the full-fledged substitute imitating taste, color and aroma of powder of cocoa from a kernel of cocoa of beans. |
Ryseva L.I., Linovskaya N.V. Milk Glaze - the Main Semi-Finished Confectionery Market. Production and Quality Questions
| Tags: quality, confectionery glaze, dairy component, rheological parameters. Summaries: Results of researches of physical and chemical indicators of the dry dairy components used for production of confectionery glazes are given. Need of two-phasic crushing of prescription components of dairy confectionery glaze is proved. On the first a stage all loose components except for powder cocoa are crushed. Its introduction at the second stage of crushing promotes the best transition of the "connected" milk fat from dry dairy components in a fatty phase of a semi-finished product that leads to improvement of rheological characteristics of glaze. Expediency of introduction of emulsifier on the basis of castor oil in addition to soy lecithin at the last stage of production of glaze is shown. By results of researches the resource-saving technology of finishing semi-finished products with dry dairy components novelty which, it is protected by the patent is developed. |
Heat Resistance of Chocolate Products
| Tags: dignity, cocoa butter, quality, vegetable oils, properties, chocolate, equivalents. |
Anina L.I. Cocoa Butter Equivalents: Сourse on Introduction of Innovations
Burdun N.I. Travel to the Country of Chocolate
Sweet News
RAW AND ADDITIVES
Rybin M.B. Fats for the Production of Praline Fillings
| Tags: dignity, fats, innovation, quality, filling, pralines, figures. |
Besetskaya Y. Natural Colorants - Confectioner as Interesting
| Tags: dignity, marking, advantages, recommendations, properties, synthetic and natural colorants, characteristics. |
Fermentation - a Unique Technology of the Production of Natural Flavorings
PRODUCTION TECHNOLOGIES
Tyrsin Y.A., Kazantseva I.L., Ramazaeva L.F.Products of Chickpea in the Confectionery Industry
| Tags: chickpea flour, enrichment, saccharine confectionery, extension of a keeping period. Summaries: The problem of chickpea flour application instead of sugar in quantity of no more than 10?% in sweet "Krasavka" recipe has been investigated. This method allows to increase food biological value, protein and mineral substances concentration and to decrease caloric value of the final product. At the same time organoleptic properties of the final product are not worsed. The expediency of chickpea flour thermal processing has been confirmed for removing of bean taste and smell and for improving of flour microbiology indexes. The chickpea flour is moisture- holding agent who is slowing down process of a sweet stale. |
Zhuravlev A.A., Lobosova L.A., Barsukova I.G., Kitaeva A.S., Tishchenko E.A., Makogonova V.A.Investigation of Pattern Jelly Masses with Simplex Scheffe Plan
| Tags: agar, optimization, pectin, simplex centroid planning, girasol mash, apple mash, concentrate apple juice. Summaries: The influence of different ratios of girasol, apple mash and concentrate apple juice on ability of jelly masses on the basis of pectin and agar with the help of Scheffe simplex-centroid plan. Were defined optimal values of the mass fraction of insertion of prescription ingredients. Ключевые слова |
CHRONICLE AND INFORMATION
The Sugar Market in CIS Countries
"Chillventa Russia 2013" - The Real Success
Exhibitions Calendar IV quarter of 2013
Summaries