Substitarian sugar production technology
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The composition and properties of raw materials and auxiliary materials for sugar confectionery, as well as quality requirements are considered. The processes of the production of caramel, sweets, iris, pastille, marshmallows, marmalade, chocolate, dragee and halva are described.
The manual is intended for students of institutions of secondary vocational education, mastering the profession S suck products and the specialty Technology of bread, confectionery and pasta. It can be useful in other forms of training of confectionery specialists
The manual is intended for students of institutions of secondary vocational education, mastering the profession S suck products and the specialty Technology of bread, confectionery and pasta. It can be useful in other forms of training of confectionery specialists
Author:
Author:Skobellskaya Zinaida Grigoryevna, Goryacheva Galina Nikolaevna
Cover:
Cover:Hard
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
Series:
Series: Textbooks for universities. Special literature
ISBN:
ISBN:978-5-5-8114-4778-7
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