Confectionery technology. Calculation of the recipes
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The training manual sets out the calculation methodology and recount for simple and complex confectionery products under the conditions: loading equipment, consumption of a certain prescription component, as well as when replacing raw materials and the use of sanitary-quality waste. The issues of calculating the recipes are illuminated when changing the norms of dry substances by the phases of production and a change in the ratio of semi -finished products.
The manual is intended for students of SPO institutions that master the profession "Sahabilizer Confectioner and the specialty" Technology of bread, confectionery and pasta "," technology of sugar products", "Technology of catering products", as well as for bachelors studying directions: "food from plant materials" and "products and catering technology". It can be useful in other forms of training of confectionery production specialists, including in continuing education courses.
3rd edition, stereotypical
The manual is intended for students of SPO institutions that master the profession "Sahabilizer Confectioner and the specialty" Technology of bread, confectionery and pasta "," technology of sugar products", "Technology of catering products", as well as for bachelors studying directions: "food from plant materials" and "products and catering technology". It can be useful in other forms of training of confectionery production specialists, including in continuing education courses.
3rd edition, stereotypical
Author:
Author:Skobellskaya Zinaida Grigoryevna
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Textbooks for universities. Special literature
ISBN:
ISBN:978-5-8114-8293-1
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