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Practical advice for bakers and confectioners. 202 questions and answers.

39.99 €
The only thing available 3
Practical advice for bakers and confectioners. 202 questions and answers.
39.99 €
In basket
The reference manual summarizes the experience of leading specialists in the confectionery and bakery industry of Great Britain and describes general approaches and specific ways of solving problems arising in the process of production of bakery and flour confectionery products. The authors answer questions frequently asked by technologists of bakery and confectionery enterprises, considering the problems of raw materials and ingredients, the features of production of certain types of flour products, technological modes and parameters. Considerable attention is paid to the influence of features of the production process on the properties of the final product. The reasons for possible reduction in product quality and formation of defects are described in detail, and ways of preventing these problems are indicated.
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