Confectioner: Textbook

The textbook is intended for studying the course Technology of preparing bread, pastry, and confectionery products for the profession of Cook, Confectioner. The book is written in accordance with the Federal State Educational Standard approved by the Ministry of Education... and Science of the Russian Federation and is intended for students of vocational educational institutions. The textbook presents methods and techniques for preparing raw materials and producing products using the latest technologies. The material includes technological diagrams, tables, instructional cards, and illustrations of finished products, which help develop the skills necessary for mastering the profession of a confectioner.