ЭлБиб

5 / 48

КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 2/2015 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 12.03.2015
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)
THEME OF THE ISSUE: INGREDIENTS FOR MODERN PRODUCTS
Magomedov G.O., Magomedov M.G., Lobosova L.A., Litvinova A.A.,
Arsanukaev I.K., Zhurakhova S.N. The use of Concentrated Paste
Made of Artichoke in the Production of Marmalade
VoroninaM.S., Makarova N.V. Influence of Additives fromBerries on
Organoleptic Semifinished Biscuit
Chugunova O.V., Zavorokhina N.V., Mysakov D.S. Use of Xanthan
Gum as a Structurant in the Production of Semifinished Biscuit
RysevaL.I., LinovskayaN.V., PolyakovaS.P., SkokanL.E. Investigation
of LauricCocoa Butter Substitutes Such as in the Production of Semi-
Finished Confectionery and Storage of Finished Products
Gonchar V.V., VershininaO.L., Roslyakov Y.F. Production Technology
of Raw Gingerbread Products Using Non-Traditional Vegetable Raw
Materials
Predybaylo A.V. Cocoa Butter Equivalents – New Horizons of
«EFCO»
PRODUCTION TECHNOLOGY
ButinS.A., Skobelskaya Z.G. ModernStorage Technology of Chewing
Marmalade
Berezovsky Y.M., Kaloshin Y.A., Andreev V.N. The Temperature
Distribution at Drawing Caramel Harness
CHRONICLE AND INFORMATION
22-th International Exhibition «Prodexpo-2015»
Burdun N.I. Successes and concerns millers in Russia
Sweet News
6
10
14
18
22
24
26
30
32
36
38
Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Valentina Topilina
ADDRESS
OF PUBLISHING HOUSE:
18 Panfilova St, bldg. 3,
Moscow, 125080
(«Sokol» metro station)
Tel/fax +7(499) 750-01-11*68-98
Secretariat, editors:
Shakirova Elena
Tel/fax
+7(499) 750-01-11*68-98
+7(916) 969-61-36
Advertising, exhibitions,
conferences:
+7(916) 538-34-60
Advertising modules:
Accounting:
Nazarova Darya
+7(916) 496-84-60
Implementation
(subscription):
+7(915) 470-04-97
Scientific-and-Production
Magazine
The journal is registered by the Committee
The Russian Federation for Press
F O U N D E R
Теlephon, e-mail:
CONFECTIONARY MANUFACTURE
Электронная Научная СельскоХозяйственная Библиотека