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Butenko L.A. Technology of preparation of confectionery products.
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Added:
14.06.2025, 00:53
14.06.2025, 00:53
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Added:
14.06.2025, 00:53
14.06.2025, 00:53
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Основний вид ілюстрацій:
Material:
Paper
Бумага
Condition:
Condition in the photo.
Состояние на фото.
Restoration:
Not detected.
Не обнаружены.
Defects:
Show originalNot detected.
Не обнаружены.
Location:
Ukraine, Odessa Oblast, Odessa
Payment:
PrivatBank, Monobank
Sending lot to: 
Ukraine,
The whole world
Ukraine,The whole worldDelivery:
Nova Poshta, Ukrposhta (according to the current legislation of the seller's country of residence).
Description:
Butenko L.A., Kovtunenko L.Ya., Khovikova Zh.A. Technology of preparation of confectionery products. Textbook for technical schools. K. Vishcha school 1980. 184 p., ill. Binding: hardcover, regular format.
The organization of confectionery production in public catering establishments, the main types of raw materials and methods of its storage, the technology of preparing various types of dough, minced meat, fillings, finishing semi-finished products for cakes and pastries are considered. Methods and techniques for finishing finished confectionery products are given. 21
Packaging at the expense of the buyer.
The organization of confectionery production in public catering establishments, the main types of raw materials and methods of its storage, the technology of preparing various types of dough, minced meat, fillings, finishing semi-finished products for cakes and pastries are considered. Methods and techniques for finishing finished confectionery products are given. 21
Packaging at the expense of the buyer.
Бутенко Л.А., Ковтуненко Л.Я., Ховикова Ж.А. Технология приготовления кондитерских изделий. Учебное пособие для техникумов. К. Вища школа 1980г. 184 с., илл. Переплет: твердый, обычный формат.
Рассмотрены организация кондитерского производства в предприятиях общественного питания, основные виды сырья и способы его хранения, технология приготовления различных видов теста, фаршей, начинок, отделочных полуфабрикатов для тортов и пирожных. Даны способы и приемы отделки готовых кондитерских изделий. 21
Упаковка за счёт покупателя.
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