Bakery Production Technology
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The theoretical foundations of bakery production are presented. The classification of bakery products is given. Technological production schemes are described, as well as information on the quality indicators of bread, lamb and crackers.
For students, the preparations of "food from plant materials", can be useful to employees of bakery production
For students, the preparations of "food from plant materials", can be useful to employees of bakery production
Author:
Author:Бывалец Оксана Анатольевна
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
ISBN:
ISBN:978-5-9729-1176-9
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