Encyclopedia of the baker: modern technologies and standards. Romanov A.S.

This book is the result of a large comprehensive work on the collection and generalization of fragmented information related to bakery technology and the value of bread. The “Encyclopedia of the Carry” was created on the basis of analysis and systematization of information from various sources: monographs, textbooks, regulatory and technical documentation, industry journals, dissertations, and production experience. It contains more than 3 ZOO articles devoted to hygiene and safety of bakery products, raw materials and food additives necessary for their production, technologies and processes of bakery production and the necessary equipment, organization of production and control over it, storage and sale of bakery products, their species and meaning. This is a desktop book of any specialist engaged in the production or sale of bakery products, as well as owners of restaurants, cafes and snacks. Acquaintance with the “Encyclopedia of the Beat” is the first step towards organizing your own business in the field of nutrition.