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ПРОФЕССИОНАЛЬНО О ЗЕРНЕ, МУКЕ И ХЛЕБЕ

"Bread products" 10-16

В наличии!
"Bread products" 10-16
"Bread products" 10-16
"Bread products" 10-16
"Bread products" 10-16
"Bread products" 10-16
"Bread products" 10-16
Описание

Economics . Market

4 V.V. Petrichenko. It's not even a record, it is a recogise! (Prozerno)
8 D.N. Ryl’ko. Russian market of grain and oilseeds in 2016/17. (Ikar)
10 XII (XXVIII) Congress of flour-grinding and groats enterprises of Russia. International conference “Mill – 2016”
13 The results of the contest «The Best mill of Russia – 2016»
14 IX All-Russian Review of flour and groats quality
16 The Russian Union of milling and groats enterprises
18 The Russian Union of bakers
20 The Russian Grain Union
22 Interregional forum «FAIR TRADE – FAIR PRICE» based on the results of Federal monitoring group «United Russia»)
25 Signing of Agreement on cooperation between the Rospotrebnadzor and the Union of Food Ingredients Producers
26 Black sea grain and oilseeds in 2016/17.
28 N. Kurkina. Effective biotechnologies on service of bakers
31 N. Petrova. Topical issues of industrial safety of the enterprises
32 ProteinTech – 2016

Equipment. Ingredients

35 Build ovens for experts (J4)
36 ОАО «Ramensky plant of bakery products» – is a break on a new level
38 Baking quality and ease loading are impressive (MIWE)
41 D. Gerbel. Reliable and safe equipment and technologies – is a proven and successful growth factor even in times of crisis (Diosna)
44 Compact installation Mini Rex Multi with forming station (König)
44 R-EVOLUTION – is a miracle of efficiency with a heart hearth oven (Wachtel)
47 Joint study OCRIM – FMB in optimization of recovery of dust in the systems of aspiration and pneumatic transport (Ocrim)
49 News
50 Equipment by Bühler at Gomel KHP
52 R.G. Kalinin. The Board of Directors as a key tool of business restructuring

  

Research. Technology

54 V.S. Agibalova et al. The use of additives of vegetable origin to increase the biological value of bread
56 L.O. Shirokova, A.V. Shirokov. The influence of acidophilus starter culture on quality doughnuts products at fast production technologies
59 G.N. Pankratov et al. The study of the process of grinding grain triticale
62 G.O. Magomedov et al. Change the quality indicators sugar cookies from triticale flour during storage
66 Master- class. Bread LAVARDENS with aromatic yeast with acidic notes of roasted wheat

Information. Advice

68 N. Goldina. WorldFood – 2016: the focus of the novelties
71 Australian meat pie
71 Dictionary of the marketing specialist
72 G.B. Cheporova. Kind hostess
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