DEVELOPMENT OF MIXING-WHIPPING-FORMING FACILITY FOR CONFECTIONERY
https://doi.org/10.20914/2310-1202-2013-3-106-110
Abstract
Mixing-whipping-forming facility for flour confectionery was developed. The criteria – the specific capacity of process, specific volume of finished products and volume mass of dough are established for realization new processing methods which allow to create highly effective technologies and competitive production.
About the Authors
G. O. Magomedov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
V. V. Bogdanov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
T. A. Shevyakova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. A. Zhuravlev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Magomadov, G.O. Facility for pre-paration of whipping dough (feature of work and the main technical characteristics) [Text] / G.O. Magomedov, V.V. Bogdanov, A.V. Yevseyev et al // Bulletin of VSUET. - 2013. - № 1. – P. 17-23.
Review
For citations:
Magomedov G.O., Bogdanov V.V., Shevyakova T.A., Zhuravlev A.A. DEVELOPMENT OF MIXING-WHIPPING-FORMING FACILITY FOR CONFECTIONERY. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):106-110. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-106-110
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