""

:
:
?

8 // 2011



. ., - . , , , - (, 7)

Innovative achievements of scientists in Voronezh

In Voronezh State Technological Academy at the department of bread, pasta and confectionery industries technology an exclusive innovative technology of non-yeasted bread by meansof mechanical loosening was developed.

664.66.019 : 535-31

. .,

. . , . . . ,

. .,

. .

: , .

: , , .

Physical ways of improvement of microbiological cleanliness of bakery products

Annotation: The physical methods for the improving of microbiological food safety of the bakery products are described in the review.

Key words: ultraviolet, mould spoilage of bread, rope spoilage of bread.

80 :

. .,



Baking industry in the republic of Tatarstan celebrates 80 years: course towards development

Republic of Tatarstan, during many years, demonstrating the country and the world enviable success in baking industry owes to a much extent to created six years ago Union of bread manufacturers which united efforts of the whole chain of bread manufacturers from educational institutions to the largest bread-baking complexes of the industry.

: Ȼ

, , , 2011 ., . . ,

Tatarstan bread manufacturers withstood during off-year

About main trends that determine the work of the branch, about tasks which are put before workforce of bakery plants in Tatarstan in jubilee 2011 year in the interview with I. A. Nikiforov, chairman of the Union of Tatarstan bread manufacturers.

: - -

. .,

- . , ,

Specificity of confectionery marketing: from mass market to premium segment

The article analyzes current market of confectionery products conventionally segmented into two categories: mass-market and premium segment, gives advice what marketing plan and marketing communications give preference to, how to define basic section of business plan and tools of its realization.

-

.,

liftsite.ru, -

How to increase profits through website

. ., 8- XXI .

Work with staff at confectionery enterprises

About problems and perspectives of the work of personnel department in theses from the speech of V. A. Polyakov, president of personnel association Metropolis at the eight international conference Pastry of the XXI century.

. .,

- . , ,

Modern packaging materials for confectionery

The article analyzes the range of flexible packaging in confectionery segment. Considers characteristics and advantages of film packaging, makes recommendations for selection of the optimal packaging solution to increase the shelf life of the product and improve marketable condition of packaged products.

339.13


. .,

. . , , , e-mail: [email protected]

: , . , , - , .

: , , .

Quality of the output products a factor of increasing the competitiveness of bakeries of the consumer cooperatives The product quality is a major factor in ensuring the competitiveness of the baking industry of the consumer cooperation, achievement of the competitive advantage under the modern conditions. This, in turn, provides the economic effi ciency of the production and economic effi ciency of the production and economic activities, the solution of the social
problems.

Keywords: bakery industry of the consumer cooperatives, quality of bakery products, competitive advantages.

Quality of produced products factor of increasing of competitive ability of bread manufacturing enterprises

Our guest Magazine Commodity expert

The article discusses questions of competitive ability of products of bread manufacturing enterprises, offers recommendations for achievement of competitive advantages.

. .,

( Ȼ);

. .,

. . , - Ȼ, , .

Medical and procedural and institutional aspects of use of inorganic salts of iodine in bread baking

The article provides information on chemical properties of inorganic salts of iodine and their interaction with chemicals of cereals during mixing, fermentation, dough proofing, baking and storage of bakery products.

. , , . , , ,

664.6(06)

. .

236039, . , . , 121
e-mail: [email protected]

: : . , , , . , (-).

: , , , , , , .

Special types of bread for geologists and tourists

Abstract: For a breakfast many people use grain products: bread and ready dry breakfasts. Dry breakfasts concern: corn and wheaten flakes, cookies from grain, granules from grain, air grains. Ship's biscuits concern special kinds of bread, sneki and small loafs (bio-sneki).

Key words: dry breakfast, grains, cereals, biscuits, snacks, breads, expedition.

,

. ., (), IV

WTO rules with respect to food, as well as comparative analysis of food law and EU countries members of CIS

Speech Kuznetsova G. D., director of the League of Food Products (Philippines), at the IV International Conference of the International Industrial Academy in Moscow.




:

( )

:

:

  • :
  • :