Industry technology. Technology of sugar and flour confectionery products
Please sign in so that we can notify you about a reply
The manual sets out the scientific and practical foundations of the technologies of sugar and flour confectionery products for the study and independent work of students in secondary vocational education. 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 are given.
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.
A textbook is intended for students of secondary vocational education. It can be used by confectionery industry workers.
2nd edition, stereotypical
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.
A textbook is intended for students of secondary vocational education. It can be used by confectionery industry workers.
2nd edition, stereotypical
Author:
Author:Tolmacheva Tatyana Anatolyevna
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-507-44454-0
No reviews found