BOOKS - COOKING - Пособие для кондитера
US $5.79
243520
243520
Пособие для кондитера
Author: Н.Г. Бутейкис, Н.Ф. Суркова
Year: 1972
Number of pages: 175
Format: PDF
File size: 54,7 MB
Language: RU
Year: 1972
Number of pages: 175
Format: PDF
File size: 54,7 MB
Language: RU
The manual covers the principles of confectionery production in catering enterprises, describes the raw materials and products used to prepare various confectionery products and semi-finished products. Much attention is paid to the technology of confectionery production. The procedure for preparation of raw materials for preparation of flour confectionery products, the technology for preparation of minces and various fillings, yeast-free and yeast-free dough, the conditions for baking products, methods and techniques for their decoration and decoration are described
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