CONFECTIONERY PRODUCTION TECHNOLOGIES

Discover the fascinating world of confectionery production with this comprehensive textbook! Ideal for both students and practitioners, this guide to confectionery production technologies offers an in-depth understanding of the processes and techniques necessary to create top-quality confectionery products. Become a master of your craft by learning the secrets and nuances of the art of confectionery!

• Detailed discussion of the principles of safe operation of a confectionery plant.
• Comprehensive information on typical pastry products.
• Ready-made recipes and procedures, taking into account differences in the equipment of school workshops.
• Tables with a list of defects, resulting from errors in the production process.
• Questions at the end of chapters, checking knowledge and encouraging the development of skills.
• Numerous illustrations and photos, facilitating the understanding of the discussed issues.

This textbook, aimed at students studying in the professions of food technology technician and confectioner, implements the content in the scope of qualification T.4 (Production of confectionery products). The author comprehensively and accessibly describes the principles of safe operation of a confectionery plant and presents a wide range of typical pastry products. The student has the opportunity to independently perform each type of product, using ready-made recipes and procedures that take into account differences in the equipment of school workshops.

Control of practical skills is supported by tables with a list of defects that may arise in products due to the most common errors in the production process. Questions at the end of each chapter allow not only to check knowledge, but also to encourage students to further improve their skills. The textbook contains numerous illustrations and photos that further facilitate understanding of the presented issues and technological processes.

Thanks to this textbook, future food technology technicians and confectioners will gain a solid theoretical and practical foundation necessary for working in the dynamically developing confectionery industry. MEN approval number: 54/2013. WSiP Publishing House. Number of pages: 304. Cover: paperback. Format: 242x172 mm. Year of publication: 2021.