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Information × Registration Number 0213U004223, 0113U005017 , R & D reports Title Working out of stuffings from a poppy for confectionery products for the purpose of carrying out of marketing researches and introduction in manufacture (with use of raw materials of the customer) popup.stage_title Head Pawluk Raisa Yuriwna, Доктор технічних наук Registration Date 18-06-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 Object of research - stuffings from a poppy (4 names) for confectionery products Research objective - working out of stuffings from a poppy for confectionery products for carrying out of marketing researches and introduction in manufacture in confectionery firm "HPK" Methods of researches - quality of stuffings defined on following indicators: touch, the maintenance of solids, fat, organic acids. Used touch, physical and chemical, chemical and microscopic methods of researches. The basic part. The technology of a new stuffing from a poppy with the improved consumer qualitative characteristics is developed by experts of the Kharkov state university of a food and trade in common with experts of Open Company "HPK" under the direction of a Dr.Sci.Tech., the professor, the winner of the State award of Ukraine, the manager. Chair of technology of processing of fruits, vegetables and milk HGUPT of Pavljuk R. Y. As an innovation in work at creation of a new thermostable stuffing from a poppy used processing by steam of a poppy and small crushing with reception of a pastelike half-finished product. Besides spent stuffing pasteurisation at sparing modes. New stuffings from a poppy are intended for use as additives at manufacturing of confectionery and bakery products both in industrial scale, and in house conditions at a batch of croissants, cakes, pies, etc. Stuffings from a poppy - natural, are very useful and practically do not contain synthetic components. Under the price such stuffings are accessible to all levels of population. New kinds of stuffings are recommended both at the large enterprises, and at the enterprises of restaurant business and trade, and also as a separate product or the additive in a mass food in house conditions. Results of a theme - it is developed 4 compoundings and "the know-how" of stuffings from a poppy. Industrial tests are conducted, 2 tons of finished goods with use of raw materials of the customer are made and the batch production of stuffings from a poppy on Open Company "ХПК" is adjusted. Look-ahead assumptions of development of object of research - stuffings from will allow to expand assortment of the natural stuffings intended for enrichment of products of a mass food. Product Description popup.authors Максимова Н.П. Некрасова А.Ю. Нужна Ю.Ю. Соколова Л.М. popup.nrat_date 2020-04-02 Close