Confectioner. 6th edition. Shumilkina M.N.

The textbook is intended to study the course “Technology for the preparation of bakery, flour and confectionery” in the profession “cook, confectioner”. The book was 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 professional educational institutions.

The training manual sets out techniques and techniques for preparing raw materials, preparation of products using the latest technologies. The material contains technological schemes, tables, instruction cards, illustrations of finished products that help develop students' skills necessary for mastering the profession of a confectioner.