Encyclopaedia of baker. Modern technologies and norms
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This book is the result of a large complex work to collect and summarize disparate information related to the technology of baking and the meaning of bread."ENCYCLOPEDIA OF THE BAKER" was created on the basis of the analysis and systematization of information from various sources: monographs, textbooks , regulatory and technical documentation, industry journals, dissertations, production experience. It contains more than 3,300 articles on food hygiene and safety of bakery products, raw materials and food additives necessary for their production, technologies and processes of bakery production and equipment necessary for this, organization of production and control over it, storage and sale of bakery products, their types. and meaning.This is a reference book for any specialist engaged in the production or sale of bakery products, as well as owners of restaurants, cafes and eateries.Acquaintance with the BAKER'S ENCYCLOPEDIA is the first step on the way to starting your own business in the field of nutrition.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/48428570/UA
Data sheet
- Name of the Author
- Romanov Alexander Sergeevich
- Language
- Ukrainian
- Release date
- 2019
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This book is a large complex job performance on collection and generalization of the separate information related to technology of baking of bread and value of bread".ЭНЦИКЛ...