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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 1/2015 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 27.01.2015
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)
FOCUS: CONFECTIONERY OF THE XXI CENTURY
Magomedov M.G., Lobosova L.A., Zhuravlev A.A., Pushkar V.V.,
TitovaN.A. GettingMarshmallowof IncreasedNutritional Value Using
a Sugar Beet Paste
Kondratyev N.B., RudenkoO.S., OsipovM.V., Belova I.A., Savenkova
T.V. To the Question of Determination of Apple Puree Content in
Marmalade and Pastila Products
Tipsina N.N., Prisukhina N.V., Tumanova A.E. Effect of blackberry
powder on the quality and nutritional value of sponge cake
Soldatova E.A., Mistenyova S.Y., Savenkova T.V. Specifications for
Raw Materials as Part of Product Quality Control
For the First Time in Russia Awarded the Prize «Innovative Product
of the Year»
Ragalyova E.Y., Alyoshina L.D., Skokan L.E. The Main Aspects of
Standardization in the Development of Regulatory Requirements for
Gingerbread Products within the Customs Union
EQUIPMENT AND ACCESSORIES
CHOCOTECH will Present Their Equipment on Prosweets
CHRONICLE AND INFORMATION
17th International Exhibition Ingredients Russia 2014
Winners of the Contest «Ingredient of the Year 2014»
Results of the Exhibition RosUpack 2014
ExhibitionWorldFoodMoscow - RecordNumber of Visitors andOfficial
Delegations
Agroprodmash-2014
Aksyonova L.M., Savenkova T.V., Savelyeva E.G. What the Coming
Day Prepares for Us
Sweet News
Exhibitions Calendar on the I Half-Year of 2015
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Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Valentina Topilina
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