Technological equipment for the production of bread, confectionery and pasta

The textbook discusses the classification, principle of action, device, as well as the main technical data of the equipment for the production of bread, confectionery and pasta. The main technological calculations necessary for the justification and selection of equipment of the relevant production lines are presented. The structure and content of the textbook are designed to prepare graduates for solving the problems of professional activities of mainly technological and design types.
complies with the requirements of federal state educational standards of higher education of the latest generation.
Designed for the development of the discipline "Technological equipment for the production of bread, confectionery and pasta" in the process of implementing the undergraduate program for preparation areas on 03/19/02 "Food from plant raw materials" and 35.03.07 "Production and processing of agricultural products", and Also for undergraduates of preparation areas 04/19/02 "Food from plant materials" and 19.04.04 "Product technology and catering organization"