Equipment and apparatuses of bakery, pasta and confectionery production: Textbook.
ISBN: 978-601-7669-12-6
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The textbook was developed according to the educational programs of the bachelor's degree "Technological machines and equipment". The tutorial covers operation, adjustment of modes, appointment, troubleshooting of technological equipment for bakery, pasta and confectionery production. The purpose of this textbook is to provide students with education in the field of equipment operation, allowing the student to work successfully in the chosen field of activity, to have basic and professional competencies. The manual is intended for students of the specialty "Technological machines and equipment".
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