Technology for the production of sugar confectionery. Tutorial
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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 secondary vocational education institutions, mastering the profession "Confectioner of sugary products" and the specialty "Technology of bread, confectionery and pasta". It can be useful in other forms of training of confectionery specialists.
4th edition, stereotypical
The manual is intended for students of secondary vocational education institutions, mastering the profession "Confectioner of sugary products" and the specialty "Technology of bread, confectionery and pasta". It can be useful in other forms of training of confectionery specialists.
4th edition, stereotypical
Author:
Author:Skobean Zinaid Grigoryevna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: Textbooks for universities. Special literature
ISBN:
ISBN:978-5-8114-6856-0
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