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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 6/2014 3
C O N T E N T S
УЧРЕДИТЕЛЬ
И З Д А Т Е Л Ь С Т В О
«ПИЩЕВАЯ
ПРОМЫШЛЕННОСТЬ»
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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 24.11.2014
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:
IN FOCUS - HEALTHY FOODS
Kondratyev N.B., Rudenko O.S., Osipov M.V., Belova I.A., Savenkova T.V.
The Role of Macronutrients in Determining the Nutritional Value of Fruit-
Based Confectionery
Skobelskaya Z.G., Klyueva E.O., Glebova A.Y. SunflowerMeal – a Promising
Raw Material for Enrichment Wafers
Bortsova E.L., Lavrova L.Y., LesnikovaN.A. Assessment of theDevelopment
of Yeast Cakes Production Technology in the HACCP
Smolikhina P.M. Designing Recipes of Confectionery Functionality
Magomedov G.O., Lobosova L.A., Zhuravlev A.A., Magomedov M.G.,
Arsanukaev I.K., Barsukova I.G., Tishkina N.I., Ruzmatova O.A. Jelly-
Formation of the Jelly Masses in the Production of Pastes
PRODUCTION TECHNOLOGIES
Berezovsky Y.M., Lazarev E.V. Modelling of the Caramel Loaf Cooling
Process
CONTROL AND QUALITY
Polyakova S.P., Khokhlova E.A., Skokan L.E., Aksyonova L.M. A New
Method for the Determination of Bacterial Contamination Causing
Organoleptic Spoilage of Confectionery
SCHOOL OF TECHNOLOGIST
Potekina E.V. Cupcake «Christmas Night»
CHRONICLE AND INFORMATION
Packaging / UpakItaliya 2014: the Importance of the Russian Market
21th International Exhibition «Prodexpo-2014»
Akimova L.A. How it Was
Sweet News
Index of Articles, Published in the Journal «Confectionery Manufacture»
in 2014
6
9
12
16
19
22
25
28
30
34
38
40
42
Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Valentina Topilina
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Moscow, 125080
(«Sokol» metro station)
Tel/fax +7(499) 750-01-11*68-98
Secretariat, editors:
Shakirova Elena
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+7(499) 750-01-11*68-98
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