Encyclopedia of the baker. Modern technologies and standards

This book is the first attempt to collect and summarize the disparate information related to the technology of bakery and the value of bread.
"Encyclopedia of the baker" was created on the basis of analysis and systematization of information from various sources: monographs, textbooks, regulatory and technical documentation, industry journals, dissertations, and production experience. It contains more than 3,300 articles devoted to hygiene and the safety of bakery products, raw materials and food additives necessary for their production, technologies and processes of bakery production and the necessary equipment, the organization of production and control over it, storage and sale of bakery products, their types and meaning.
This is a desktop book of any specialist engaged in the production or sale of bakery products, as well as owners of restaurants, cafes and snacks.
Acquaintance with the Encyclopedia of the Carry - the first step towards organizing your own business in the field of nutrition