Confectionary manufacture №5/2012
Industry News
FOCUS: MODERN TECHNIQUES AND TECHNOLOGIES
Company Stable Micro Systems - All the Chocolate!
Metal ERGUARD Guard Product Quality and Safety Equipment
Linovskaya N.V., Ryseva L.I. The Method of Manufacturing Glaze With Desired Levels of Quality
| Tags: milling, confectionery and dairy confectionary glaze, equipment, flow rates, technology Summaries: The most important indicators of the quality of the glaze - particle size distribution and rheological parameters. The effect of mode of production glaze on its physico-chemical and technological properties. It is established that the use of two-stage crushing, on the one hand, and the phased introduction of highly surface-active substances, on the other hand, provides a coating with desired levels of quality. |
Skobelskaya Z.G., Butin S.A., Filina I.I.Optimization of Formulations of Confectionery Glaze
| Tags: the percentage of cocoa powder, confectioner's glaze, the duration of treatment. Summaries: The optimal formulation confectionery glaze, cooked in the domestic cocoa powder and fat - cocoa butter substitute non-lauric type. Constructed field confectionery coating formulations with different amounts of cocoa powder and sugar. Fat content in all formulations constant. The method of correlation analysis determined that the cocoa powder has a greater effect on the quality of the glaze than sugar. Based on the dependency of viscosity, mass fractions of water and fat, and the coefficient of dispersion of a non-system processing time at the mass of confectionery coating pilot plant "Makintay" The possibility of reducing the length of the production cycle. Recommended share of cocoa powder in the recipe glaze no more than 20%, the processing time can be reduced by weight of 20 %. |
Hodak A.P., Devyatkina L.A., Savenkova T.V.Malt Extract for Fondant Sweets
| Tags: sucrose crystals, fondant microscopic examination, fondant sweets, "stale" fondant sweets. Summaries: In order to improve production technology, quality, diversification, and increase shelf life fondant sweets chosen a new kind of domestic non-conventional raw materials - malt extract. The technology of production of fondant sweets with malt extract and normative-technical documentation (recipes, process instructions and specifications.) Mounted shelf life of candy - 5 months. |
RAW MATERIALS AND ADDITIVES
Gaydachenko O.Cream Based Margarine for Confectionery
| Tags: cream, margarine, plasticity, flaky dough, solid triglycerides, melting temperature, technological effectiveness, functionality. |
Osipov A.Pectin and Carrageenan for Confectionery Products. New Features of Traditional Ingredients
| Tags: dignity, jelly and paste products, carrageenans, pectins, properties, the impact of Summaries: Told of the new properties, advantages and benefits of the special buffered amidated and highmethocsylited pectin and carrageenan, which can be used in confectionery, fundamentally not changing the technology and using existing equipment. |
Manylov S.V.The Use of Sucrose in Confectionery. Assignment and the Use of
| Tags: whipping and texturizing agent, stabilizers, texture confectionery, increase shelf life, emulsifiers, sucrose esters. Summaries: Narrated in production, what kinds of confectionery products using sucrose esters, which possess a wide range of activity. Marked their qualities and merits in each case, to emphasize the special characteristics. |
A HEALTHY FOOD IN THE XXI-ST CENTURY
Ostroverhova T.N.Some Aspects of the Production of Gluten-Free Products
| Tags: amaranth, gluten-free products,waffle dough, fat in the stuffing, chick-pea, wheat, formulation, technology. |
SCHOOL OF TECHNOLOGIST
Anina L.I. Confectionery - tasty and healthy
MARKETING AND BRANDING
Molchanova E.N., Shipareva M.G., Karusheva M.G.Marketing Research Preferences of Confectionery
| Tags: questionnaires, creams, market research, pastry, stuffing, poll, dough. Summaries: Found that most respondents eat pastries (P) several times a week, about 20 % - daily (weekdays more pies, cakes and biscuits). When choosing the type of test they prefer flaky and biscuit. About 78 % of respondents choose products with cream (women - cottage cheese, custard and cream, men - custard and cream (oil) or toppings (most popular cottage cheese, fruit and berries.) The key to choosing P - taste. More than 75 % of respondents considered important to have natural ingredients in the product, and 48 % would consume more P, if they were useful components. 38 % of the men and women tend to acquire new P. More than half of respondents said that the price - an important indicator for purchasing. |
CHRONICLE AND INFORMATION
Exhibition IngredientsRussia: 15 Years in Step With the Industry
Dracheva L.V. Upakovka/UpakItaliya-2012. Interpack 2012
Grazhdankina L.B. Alekseevka Hosts
Sweet News
Summaries