Bakery technology. Raw materials and supplies. Textbook for initial professional education. Emblem

Types of raw materials for the production of bakery products, its composition and properties, technological processes and operations at individual stages of manufacturing and storage of bread, used with equipment, including complex mechanized lines. Methods of assessing the quality of raw materials, semi-finished products and finished products, recipes and vehicles of the exit of bakery products, conditions and timing of their storage are given.
The textbook can be used in the development of interdisciplinary courses included in the professional cycle of profession 260103.01 Baker in accordance with GEF NGOs.
For students of institutions of primary vocational education. It can be used in professional training in production and in employment centers