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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 3/2014 3
C O N T E N T S
УЧРЕДИТЕЛЬ
И З Д А Т Е Л Ь С Т В О
«ПИЩЕВАЯ
ПРОМЫШЛЕННОСТЬ»
Art Requirements
The format of the page before cutting 215 х 300 mm
The format of the pageafter cutting 210 х 290 mm
Usable area 185 х 263 mm
1/2 of the page: horizontal 185 х 130 mm
vertical 90,5 х 263 mm
1/3 of the page: horizontal 185 х 85 mm
vertical 59 х 263 mm
1/4 of the page: vertical 90,5 х 130 mm
1/8 of the page: horizontal 90,5 х 63 mm
File Formats:
tif (300 dpi, СMYK), eps, ai, cdr (CMYK, text to curves)
Signed in Print 09.04.2014
Format 60х90 1/8. Offset Printing
Printed by Ltd. Printing Salon CHANCE
© PISHCHEPROMIZDAT
Responsibility for the content of advertisements and announcements is an advertiser
Editorial opinion not always coincide with views of the authors of articles
Chief Editor Olga Presnyakova ,
Candidate of Technical Science
EDITORIAL BOARD
Larisa Aksenova, Academician RAN
Research Institute of Confectionary Industry
(Russia),
Gazibeg Magomedov, Doctor of Technical Science,
Voronezh State University of Engineering Technology
(Russia),
Sergey Nosenko, Doctor of Technical Science,
Association of Enterprises of the Confectionery
Industry «Askond» (Russia),
Alla Ryzhakova, Doctor of Technical Science , Russian
Economic University named after G.V. Plekhanov
(Russia),
Tatyana Savenkova, Doctor of Technical Science,
Research Institute of Confectionary Industry
(Russia),
Lyudmila Skokan, Doctor of Technical Science ,
Research Institute of Confectionary Industry
(Russia),
Zinaida Skobelskaya, Doctor of Technical Science ,
Moscow State University of Food Production
(Russia),
Viktor Tutelyan, Academician RAN
Institute of Nutrition (Russia),
Tatyana Tsyganova, Doctor of Technical Science,
Research Institute of Baking Industry (Russia)
THEME OF THE ISSUE:
HIGHLIGHTS – PRODUCT QUALITY AND SAFETY
Magomedov M.G., Lobosova L.A., Arsanukaev I.K., Barsukova I.G.,
Bykova A.S. Application of Jerusalem Artichoke Powder in Praline
Mass Production
Prisukhina N.V., Tipsina N.N., Tumanova A.E. Influence of Cranberry
Semis on the Quality and Nutritional Value of Marmalade and
Biscuit
Lesnikova N.A., Lavrova L.Y., Bortsova E.L. Efficiency of the Use of
Unconventional Raw Materials in the Production of Cookies
Kryukova E. V., Graschenkov D. V., Leyberova N. V., Chu-
gunova O.V. Influence of Eincorn Flour on the Quality of Rich
Cookies
Miroshnikova T.N. Filling Fat SelectingBased on Eutectic Interactions
with Fat for Fillings – a Pledge of Sweets Quality
Polyakova S.P. Ensuring the Safety of Confectionery Products
Svyatoslavova I.M., Savenkova T. V. Retailers Requirements
to Manufacturers of Confectionery Products in the Context of
Globalization of Trade Relations
Results of the Contest «Best Product 2014»
The Winners were Awarded Prizes
Kirpichenkova O.M., Obolkina V.I., Krapivnitskaya I.A. Use of
Vegetable Puree to Improve the Quality of Gingerbread
CHRONICLE AND INFORMATION
Strongest Won
International Competition for the Best Package «ProdExtraPack
2014»
Akimova L.A. Packaging Industry – More Attention
International exhibition "Prodexpo 2014" again hits record
At a meeting with representatives of the central and industry
media
Tolkacheva D.V. Another Victory of Holding «Solar Products»
Sweet News
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Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Elena Romanova, Valentina Topilina
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Tel/fax +7(499) 750-01-11*68-98
Secretariat, editors:
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CONFECTIONARY MANUFACTURE
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