Confectionary manufacture №1/2012
What's New in the Industry
ACTUAL TOPICS
ASCOND General Meeting
FEATURED ARTICLE: PASTRY IN FOCUS
Bespalova O.V.Modified Intermediate Products for Decorating Pastry
| Tags: modified intermediate decoration products, butter creams, natural food colorants. Summaries: A technology update pastry cream with color and flavor of natural ingredients of rhubarb, enriched with biologically active substances and having a prolonged shelf life. |
Burlova I.A., Zotova O.A, Duhu T.A. Contribution of Margarines Technological Effectiveness and Functionality to Assuring the Quality of Pastry
Ivkova I.A., Pilyaeva A.S.Up-To-Date Ingredients for Baking Butter Biscuits
| Tags: cookies, quality metrics, vegetable fats, shelf life, economic effect. Summaries: The above implementation produced a 30?% economic effect. |
Renzyaeva T.V., Dmitrieva E.V., Merman A.D.Technology of Baking Cookies Using Liquid Vegetable Oils
| Tags: flour confectionery products, technology, liquid vegetable oils, food additives. Summaries: Innovative way of production of flour confectionery products with liquid vegetable oils and natural food additives on the basis of high-molecular connections is proposed. The main distinctive stages of this way are preparation of a fatty phase from liquid vegetable oil and food additives, fatty-flour mixtures - from a flour and a fatty phase. |
Rumyantseva V.V., Gurova A.Yu., Efremova I.V.Efficiency of Nontraditional Primary Products for Producing Confectionery Emulsions
| Tags: dispersibility, confectionery emulsion, powdered marc, vegetable oil, stability. Summaries: The article states that it is possible to simultaneously use the powdered fruit and vegetable marc and the refined vegetable oil to produce confectionery emulsions. It was revealed that the powdered marc (especially that of pumpkin and tangerine), used to produce emulsions based on refined vegetable oil, contributes to stability and dispersibility thereof, as well as to increase of air phase and to decrease in preparation duration. |
Advanced Solutions for Confectionery Production
Konovalova M.Yu., Tsyganova T.B., Neronova E.Yu.Effect That Cavitational Processing of Liquid Receipt Components Has on Quality of Intermediate Products Used to Bake Moulded Gingerbread
| Tags: humidity, liguid composition, cavitation processing, quality, pressed gingerbread, semi-finished products, during storage. Summaries: The article covers the study of effect that prior cavititational processing of traditional ingredients used to bake the Souvenir moulded gingerbread when mixed with water has on moisture of the ready dough, the intermediate product quality metrics after baking as well as on its moisture during the shelf life. It was revealed that, upon such processing, in the course of kneading the moisture-retaining power of the choux paste was increased, the intermediate gingerbread product increased its volume, the crumb acquired well-developed, regular, finely porous, and elastic structure, and that the specific volume and porosity also increase. |
Polyakova S.P.Microbiological Presence in Confectionery Production and Pastry Products
| Tags: bacteria of colon bacillus group, confectionery enterprises, creamy products, microflora, sanitary condition. Summaries: The article covers research of sanitary conditions of confectionery enterprises. There were identified the main microorganism groups typical for confectionery enterprises, i.e. molds, yeasts, spore bacteria and bacteria of colon bacillus group. The research covered creamy products sold in Moscow and Moscow regions. The research showed that 75?% of samples contained bacteria of colon bacillus group. In the course of the research, 33 enterobacterial strains were found and the species thereof were identified. The main contamination sources were identified. It is stated that the pastry contamination is due to lack in cleansing efficiency, i.e. the equipment is not properly cleaned prior to production. |
ACTUAL NEWS AND INFORMATION
Interpack 2011
Burdun N.I. Getting New Knowledge and New Ideas
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Human Safety in Terms of Ecology, Food and Medicine
Sweet News