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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 3/2015 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 14.04.2015
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: ALL ABOUT CHOCOLATE AND CHOCOLATE PRODUCTS
Mitypova N.V., Sharapova S.M., Zhambalova I.V. Determination
of Critical Control Points for ControllingHazards in the Production
of Chocolate Candies
Linovskaya N.V., Ryseva L.I. Study of Lauric Cocoa Butter
Substitutes such as in the Production of Semi-Finished
Confectionery and Storage of Finished Products
Chugunova O.V., Kokoreva L.A., Zavorokhina N.V. Study of
Desserts Quality, Containing Сacao Bean Shell Powder
Soldatova E.A., Misteneva S.Y., Savenkova T.V., Taleysnik M.A.
Implementation of the Theoretical and Practical Aspects of
Competitive Wafers Production for Confectionery
Review of Developments in the Global Cocoa Market
PRODUCTION TECHNOLOGIES
Vaskina V.A., Ruban N.V., Bogatyreva T.G., Belyavskaya I.T.
Protein-PolysaccharideMixture - an Alternative to Eggs Pproteins
and Milk in the Technology of Emulsion-Foam Structure Cream
HEALTHY EATING IN THE TWENTIETH CENTURY!
Belkova M.D. Products with Probiotics – Products of the
Future!
CHRONICLE AND INFORMATION
Interest of International Suppliers of Machinery and Equipment
to the Russian Market is Not Reduced
To increase the Volume of Production or Increase Selling
Prices?
Results of Competition «ProdExtraPack-2015»
Savenkova T.V., Aksyonova L.M., Savelyeva E.G., Ange-
rer A. Exhibition ISM 2015 – International Platform for Business
Communications and Confectionery Industry
Sweet News
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Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Valentina Topilina
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Tel/fax +7(499) 750-01-11*68-98
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CONFECTIONARY MANUFACTURE
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