Technology of Confectionery Products. Study guide

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"