Industrial ovens for bread and confectionery production. Textbook for universities.
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The textbook provides a methodology for thermal calculation of bread and confectionery ovens. It describes the designs of the ovens and the principles of their operation, the processes that occur during baking (bread and cookies). It shows methods of controlling the baking process to obtain high-quality bread. Recommendations and methods for technological adjustment of bread ovens are given. 5th edition, revised and expanded.
Author:
Author:Maklyukov Ilya Ivanovich
Cover:
Cover:hardcover
Category:
- Category:Business & Money
- Category:Engineering & Transportation
Dimensions:
Dimensions:24.3x17.3x2.2 cm
Series:
Series:Engineering
ISBN:
ISBN:978-5-507-44700-8
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