Confectionary manufacture №3/2012
What's New in the Industry
IN FOCUS: ALL ABOUT CHOCOLATE PRODUCTS
Ragaleva E.Yu., Riseva L.I., Aleshina L.D., Skokan L.E. Regulatory Requirements for Chocolate in the Framework of the Legislation of the Russian Federation
| Tags: harmonization; identification signs; methods for determining; national standard; terms; chocolate. Summaries: It elucidates issues of development of the normative documentation and the requirements of chocolate in the framework of the GOST R 52821-2007 "Chocolate. General technical conditions", which was put into effect from 01.01.2010. It provides definitions of terms for different types of chocolate. Each term is characterized by signs of identity. To assess the quality and identification of appropriate methods of chocolate designed to determine them. |
Skobelskaya Z.G., Uhanova I.A., Bessarab A.V.Comprehensive Quality of Chocolate Masses
| Tags: physical & chemical quality coefficients and integrated characteristic of quality, сhocolate masses Summaries: In the work we used a new comprehensive index of information - a non-system, which characterizes the degree of inconsistency of a system of elements, such as chocolate. Implementation of the study have theoretical and practical significance: the relationship is definded between the rheological and physico - chemical parameters; recommendations to optimize the viscosity of chocolate mass by reducing the percentage of moisture and increasing the grinding of chocolate mass (in a certain range); the relationship is found between the rheological and information indicators to quickly identify one of two indicators. The practical side of research is concluded in the fact that all the patterns are defined for a specific recipe of chocolate masses. Specialists can use them to improve the technology. |
Riseva L.I., Linovskaya N.V., Kondratiev N.B., Skokan L.E.Cocoa Butter Substitutes Such as Lauric. The Composition and the Technological Features
| Tags: cocoa butter substitutes such as lauric; quality confectionery glaze; physico-chemical parameters. Summaries: Studied the fatty acid composition, security, physical-chemical, structural, mechanical and technological properties of the fat of cocoa butter substitutes imported and domestically produced. It is established that the Russian oil quality is not inferior to foreign products. |
Sweet News
RAW MATERIALS AND ADDITIVES
Mukhamediev Sh.A., Vaskina V.A., L'vovich N.A.Pasrty "Chak-chak": the Uniqueness of the History, Symbolism and Composition
| Tags: eastern dessert, food history, multicomponent systems, optimum receipts. Summaries: Existing chak-chak recipes are analyzed and the existence of two statistically linear correlations between the mass proportions of flour and melange is revealed. The first correlation is composed from recipes containing fat, sugar and milk while the second one reflects recipes with no virtually additives. Theoretical analysis of experiments shows that the minimum density of fried cake mix is reached among recipes with no additives. |
PACKAGING AND DESIGN
Konotop N.S., Aleksanova V.M., Stoletova A.S.The Elements of Decor in Modern Technology of Cakes and Pastries
| Tags: blistershok; decorating; dekorshok; marzipan; powder and jelly-like gel; chocolate decorations and weight. Summaries: Decorating of cakes and pastries in modern advancement of these pastry products plays the increasing role of market. Exactly primary perception of the finished product, wholly and fully determined by registration, is basis of motivation of his purchase. The elements of the applied decor should enraptures, surprise and delight customers. The motivation for repeat buying of fetching product or pioneer product can be satisfaction of waiting the product estimated earlier from a particular manufacturer. So a pastry cooker needs to have talent, industriousness, professionalism, artistic taste and creative approach for mastering the technique of decorating of pastry wares. |
MARKETING AND BRANDING
Bodunkova T.S., Rizhakova A.V.Research of Consumer Preferences of Environmentally Safe Confectionery Products in the Shops of Premium Class
| Tags: identification of organic products; organic products; eco-labeling; environmental products. Summaries: Рresents topical issues of organic products authentication, gives main terms, designating organic products, and examples of 'ECO'marking used in different countries. The sociological survey of Moscow customers was held in order to find out their preferences in pastry, identify factors which influence on making decision; readiness to purchase organic confectionary. |
ACTUAL NEWS AND INFORMATION
Barasheva E. Discussed Russia's Accession to the WTO
The State Policy in the Sphere Healthy Nutrition
Burdun N.I. ProdExpo-2012
As it was
Ivanov N.I. The Main Event of Bakers and Confectioners in Europe
Akimova L.A. Cakes. Waffles. Cookies. Gingerbread -2012
Dracheva L.V. Technology for the Production of Products of a Healthy and Functional Nutrition
Exhibitions Calendar for the second six months of 2012
Summaries