Technology of production of sugar confectionery. Study guide

The composition and properties of raw materials and auxiliary materials for sugar confectionery, as well as quality requirements, are considered. The processes of production of caramel, candies, iris, pastilles, marshmallows, marmalade, chocolate, dragees, and halva are described. The guide is... intended for students of institutions of secondary vocational education mastering the profession "Confectioner of sugar products" and the specialty "Technology of bread, confectionery, and pasta products". It may be useful in other forms of training for specialists in the confectionery industry.

Author: СКОБЕЛЬСКАЯ ЗИНАИДА Г.

Printhouse: Lan'

Series: Textbooks for universities. Special literature

Year of publication: 2021

ISBN: 9785811468560

Number of pages: 428

Size: 207x135x23 мм mm

Cover type: Твердая бумажная

Weight: 460 g

ID: 1475703

The composition and properties of raw materials and auxiliary materials for sugar confectionery, as well as quality requirements, are considered. The processes of production of caramel, candies, iris, pastilles, marshmallows, marmalade, chocolate, dragees, and halva are described. The guide is intended for students of institutions of secondary vocational education mastering the profession "Confectioner of sugar products" and the specialty "Technology of bread, confectionery, and pasta products". It may be useful in other forms of training for specialists in the confectionery industry.

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Sold out

€ 52.79