Confectionary manufacture №4/2012
Industry News
STORY: THE MAIN THING - THE QUALITY AND SAFETY
Skobelskaya Z.G., Filina I.I., Efimova A.I. Correlation Analysis to Assess the Significance of Quality Raw Materials and Confectionery Glaze
Tags: a comprehensive approach, assessment of the quality, the acceleration of the process control Summaries: Is a new approach to the assessment of the quality of raw glaze - a complex that takes into consideration the importance of specified parameter and its measured value. To assess the significance of the parameter used mathematical method for correlation analysis. The importance of quality is defined: for lots of sugar, cocoa butter substitutes, non-lauric and lauric types, cocoa butter equivalent, cocoa powder (commercial and industrial), and confectionery glaze. Correlation approach to evaluating the quality of raw materials and products to select the most important indicators. Defining them, you can accelerate the evaluation of quality. |
Kraus S.V., Balaeva E.V., Grigorieva E.A., Dovzhik N.N.Effect of Extruded Flour Muffin Organoleptic
Tags: the classical formulation, wheat flour swelling, organoleptic characteristics, the classical formulation, a comparative evaluation. Summaries: The possibility of use of the swelling in the production of wheat flour muffin, a comparative assessment of organoleptic characteristics of the product manufactured by the classical formula and with the addition of the swelling of wheat flour. |
Sultanovich Y.A., Duhu T.A.High Oleic Sunflower Oil for the Production of Flour Confectionery Products
Tags: high oleic sunflower oil, merits, quality, pastry. Summaries: Presents some technology of flour confectionery products, where the most obvious possibility of using high oleic oil. Proved that to increase the biological value of the products, saving energy costs for melting fat, useful part of the solid fat that goes into the preparation of the emulsion, replace to the high oleic sunflower oil. |
Yakovlev E.A.Technological Aspects of the Production of Chocolates With a Creamy Fat Corps Based Special Purpose
Tags: cocoa butter substitute, confectionary fat, creamy mass, physical and chemical properties. Summaries: To replace expensive raw materials (cocoa butter), the specialists of "Efco" developed recipes cream candy based fats for special purposes. Describes the physical and chemical properties and advantages used for this fat. The technological advice. |
Soldatova E.A., Savenkova T.V., Shcherbakova N.A., Taleysnik M.A.Labeling of Flour Confectionery Products. Direction of Development. Foreign Experience
Tags: falsifying information, labeling, flour confectionery products, name of the food products, packaging Summaries: Detail the most common violations by contemporary manufacturers in the labeling of confectionery products by specifying mandatory and optional information. Analyzed the main directions of development of labeling of food products in the EU, on the example of the U.S. and Canada. |
Warburtons and Stable Micro Systems Decided to "Sticky" Issue
Guriyanov Y.G., Kostin A.N., Dorn G.A.Providing Quality Specialty Products From the Introduction of ISO 9001
Tags: food products, consumer characteristics, quality management system, management. Summaries: The new type of specialized confectionery in the form of candies of the enriched dairy is developed. Regulated indicators of quality on the basis of organoleptic, physical and chemical and microbiological researches are defined. Influence of SMK on stability of qualitative characteristics of a specialized product is shown |
Winners of
PACKAGING AND DESIGN
Pearlescent Pigments Candurin. Novy Approach to Decorative Design Confectionery
PRODUCTION TECHNOLOGY
Magomedov G.O., Zhuravlev A.A., Lobosova L.A., Barsukova I.G., Pivovarova A.A., Makarova K.N.Simulation and Optimization of the Structural and Mechanical Properties of the Whipped Masses
Tags: simulation, optimization, pectin, foaming ability, stiff products, egg white. Summaries: Simulation and optimization of the structural and mechanical properties of the foamy mass an experimental and statistical methods in several stages. The estimation accuracy and reliability of the values of the optimization criteria. |
EQUIPMENT AND ACCESSORIES
20 Additional Boxes of Chocolates for Each 1000
RAW MATERIALS AND ADDITIVES
Manylov S.V., Bazhenova E.N. The Use of Sucrose in Confectionery. Functional and Physical and Chemical Properties
Encapsulated Flavors. Creating and Opportunity
CHRONICLE AND INFORMATION
The New Position of the State Supervision of Consumer Protection
ISM and ProSweets 2012
"ASKOND" and Koelnmesse - a Partnership Agreement Signed by
Sweet News
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