Confectionery Technology. Training manual. VET

Classification of confectionery products using the terms and definitions established by the standards in the field of finished products and semi -finished products of confectionery production. The composition and properties of raw materials and auxiliary materials are characterized. The main technological schemes for the production of caramel, iris, sweets, marmalado-pastile products, chocolate, flour confectionery are considered. The patterns of formation and requirements for the quality of semi -finished products and finished products are presented.
The training manual is intended for training for students of STR, students in the professional areas of training included in the UGP "Industrial Ecology and Biotechnology" and "Economics and Management".
2nd edition, stereotypical