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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 5/2015 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 25.09.2015
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: INNOVATIVE SOLUTIONS
Magomedov G. O., Plotnikova I. V., Lobosova L. A. Prospects
for the Use of Molasses in the Production Technology of Low-
Calorie Confectionery
Molchanova E.N., Grekova Y. V., Saitova M. E. New Index to As-
sess the Nutritional Value of Flour Confectionery Products
Winners of the «Innovative Product» and «Network Select»
Skobelskaya Z. G., Semenov G. V., Larin S. A., Vavilova E. B.
Chocolate Bar of High Nutritional Value
Magomedov G. O., Ponomareva E. I., Magomedov M. G.,
Zhuravlev A. A., Lobosova L. A. An Innovative Method of Produc-
tion of Concentrated Pastes from Fruits and Vegetables
Awards – to the Strongest
RAW AND ADDITIVES
Confectionery Products Today and Tomorrow – tastes Relevant
in the Collection of Flavors Del'Ar® by GC «Soyuzsnab»
Savchenkova E. Choosing Gelatin
Telbot D., Slager K. The Rise and Fall of Trans Fats
Samokhina N. Culinary Journey. Compose Your Story!
New in the Line of Confectionery Fats «Ekonfe»
CHRONICLE AND INFORMATION
«Bread Festival» in the Central Federal District
Sweet News
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Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Valentina Topilina
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