Technology of Confectionery Products. Study guide
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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"
The textbook is designed to prepare bachelors in the direction of "food from plant raw materials" profile "technology of bread, pasta and confectionery"
Author:
Author:Рензяева Тамара Владимировна, Назимова Галина Ивановна, Марков Александр Сергеевич
Cover:
Cover:Hard
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
ISBN:
ISBN:978-5-8114-4069-6
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