Пища для ума - Food for thought. Коломейцева Е.М - 32 стр.

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C. Nutrinova features
Sunett's
benefits at Fi Europe
During this year's Fi Europe show, Germany-based Nutrinova plans to highlight how sweetener technology can make finished
products healthier. By holding beverage taste tests, the company will demonstrate how different blends of
Sunett
,
a high-intensity
sweetener produced by Nutrinova, can reduce the sugar content of various food products without compromising taste.
D. Consumers embrace almonds in new products
The Almond Board's 2005 consumer research shows consumers' positive view of almonds, leading to a doubling-of the annual
per capita consumption over the past five years. Of those surveyed, 90 % agreed that almond-enhanced products have a better
nutritional profile, 81 % felt that almonds add interest and appeal to food products and 80 % rated almonds as a good or excellent
source of energy. Although the 2005 almond supply is estimated at 880 million pounds, down 12 % from last year, subsequent years
should see a steady increase.
E x e r c i s e T w o
. Read the article below and use one word to fill each gap.
Bosch Confectionery & Chocolate
Complete production, packaging lines from one reliable partner
Bosch Confectionery & Chocolate, a business unit of Bosch Packaging Technology, encompasses the entire competency behind
Bosch
,
Hansella
,
Makat
,
Sapal
and
Togum.
These five brands combine tradition and reputation totalling more 1. _____ 300 years, and
handle everything involving candy processing and packaging. High technical standards, systems compatibility, flexibility and
economical efficiency are the main criteria 2. _____ the company's machines and production lines.
Bosch Confectionery has once again asserted its leading position 3. _____ the production of high-boiled sweets with the latest
generation of its Uniplast high-performance forming machine (up to 240 meters per minute rope speed). The rotary die head-forming
principle guarantees high, uniform forming quality 4. _____ terms of shape, weight and filling quantity of the sweets. Optimized rope
guidance and improved drive concept are two important quality attributes.
With the development 5. _____ the new generation of extruders,
Togum
together with its RopeX family, handles the complete
range of output requirements, ranging from 850 to 5,000 kilogram per hour. The RopeX can be used as a forming, filling, pre-and co-
extruder for the processing of chewing gum, chewy candy and other similar products. In combination 6. _____ the RotoTwin ball
forming machine, rolling and scoring or Uniplast forming lines, Bosch Confectionery & Chocolate offers complete solutions for all
customer needs.
A high quality product requires high quality packaging. This can 7. _____ achieved with the highly efficient wrapping machine
BVH 1000AU. The world's first continuous-motion wrapping machine in the medium performance range wraps up to 1,200 candies
8. _____ minute. The new "ChocoSprint PillowTwist", which will be introduced shortly to the market, combines the BVH 1000AU with
Sapal's competency 9. _____ packaging chocolate products. It is possible to handle all kinds of rectangular, square, oval and round
chocolate products with a flat base, moulded or enrobed. Moreover, ChocoSprint PillowTwist can achieve a pillowpack/flow-wrap
with either cold- or hot-seal wrapping material, a regular or a sealed double-twist wrap. With a broad experience and an excellent
service, Bosch Confectionery & Chocolate is a reliable partner for the entire lifecycle. Be it spare parts, software/product upgrades, or
keeping availability on a high technical level, all of these remain paramount 10. _____ maintaining a partnership with the company's
customers.
U n i t S i x
BUTTER MANUFACTURE
Butter Manufacture includes:
1. Definitions and Standards;
2. Overview of the Butter making Process;
3. The background science of butter churning;
4. Crystallization of milk fat during aging;
5. Butter Structure;
6. Continuous Butter making;
7. Yield Calculations;
8. Whipped Butter;
9. Anhydrous Milk fat.
T a s k O n e. Read the article below and write one word to fill each gap.
Butter 1. _____ essentially the fat of the milk. It is usually made 2. _____ sweet cream and is salted. However, it can also
3. _____ from acidulated or bacteriological soured cream and selfless (sweet) butters are also available. Well into the 19th century
butter was still made from cream that had been allowed 4. _____ stand and sour naturally. The cream was then skimmed from the top
5. _____ the milk and poured into a wooden tub. Butter making was done 6. _____ hand in butter churns. The natural souring process is,
however, a very sensitive one and infection by foreign micro-organisms often spoiled 7. _____ result. Today's commercial butter making
is a product of the knowledge and experience gained 8. _____ the years in such matters as hygiene, bacterial acidifying and heat
treatment, as well 9. _____ the rapid technical development that has led 10. _____ the advanced machinery now used. The commercial

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