Confectionery technology. Calculation of the recipes. SPO. Tutorial
Please sign in so that we can notify you about a reply
The training manual sets out the calculation methodology and recount for simple and complex confectionery products under the conditions of loading equipment, the 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 the SPO institutions that master the profession "S suck product confectioner" and the specialty "Technology of bread, confectionery and pasta", "technology of sugar products", "Technology of catering products". It can be useful in other forms of training of confectionery production specialists, including in continuing education courses
The manual is intended for students of the SPO institutions that master the profession "S suck product confectioner" and the specialty "Technology of bread, confectionery and pasta", "technology of sugar products", "Technology of catering products". It can be useful in other forms of training of confectionery production specialists, including in continuing education courses
Author:
Author:Skobellskaya Zinaida Grigoryevna
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Technology of catering products
ISBN:
ISBN:978-5-8114-6379-4
No reviews found