Preparation, design and preparation for the sale of bakery, flour confectionery. Textbook

The characteristics of the organization, technical equipment of work and sanitary-hygienic requirements for conducting the technological process of preparation, design, storage, preparation for the sale of bakery and flour confectionery are given. The classification, assortment, commodity characteristics of the raw materials and ready -made industrial mixtures are considered. The rules for the interchangeability of raw materials, the assessment of the quality of raw materials and the safety of products are given. Modern technologies for the preparation of finishing semi -finished products and finishes of products, methods of design and technology for the preparation of semi -finished products for flour confectionery products are presented. Corresponds to the Federal State Educational Standard of the latter generation. Recommended for the development of professions from the list of the TOP-50 most popular in the labor market, new and promising professions.
For students of secondary vocational education studying in the field of training "cook, confectioner". It can be useful to employees of the bakery, confectionery industry, employees employed in the public catering system