Stamp-45-off-English

Technology of Confectionery Products. Study guide

Write a review
Old price: 74.35
40.89
You save: 33.46 (45%)
10 days
34462630
+
Out of stock
Author:Рензяева Тамара Владимировна, Назимова Галина Ивановна, Марков Александр Сергеевич
Cover:Hard
Category:Arts & PhotographyEngineering & TransportationMedical BooksAgriculture
ISBN:978-5-8114-4069-6
Dimensions: 145x11x215cm


Classification of confectionery products using the terms and definitions established by the standards in the field of finished products and semi -finished products of confectionery production. The composition and properties of raw materials and auxiliary materials are characterized. The main technological schemes for the production of caramel, iris, sweets, marmalado-pastile products, chocolate, flour confectionery are considered. The patterns of formation and requirements for the quality of semi -finished products and finished products are presented.
The textbook is designed to prepare bachelors in the direction of "food from plant raw materials" profile "technology of bread, pasta and confectionery"