Industry technology. Confectionery technology. Tutorial

The manual contains the scientific and practical foundations of the technology of confectionery products for the study and independent work of students. General information is presented about the methods of obtaining semi -finished products from different mixtures of flour for biscuits, cookies and cupcakes enriched with plant fillings, increasing the nutritional value of products. The features of the classification of confectionery, the chemical composition and technology of their production are set out. Each type of product is preceded by a brief theoretical introduction, the basic concepts of the technology for the production of confectionery products are considered.
The textbook is intended for students of higher educational institutions of the direction "food from plant raw materials" (profile" Technology of bread, confectionery and pasta ") and" Technology for the production and processing of agricultural products" (profile "Technology of production, storage and processing crop production ") It can be recommended to employees of the confectionery industry