Bakery production equipment. Workshop

The workshop presents the methodology and the necessary material for practical training in the section "Equipment of bakery production" of the discipline "Technological equipment for the production of bread, confectionery and pasta". Meets the requirements of the federal state educational standards of higher education of the latest generation. For bachelors of the training direction 19.03.02 "Food products from vegetable raw materials", the profile "Technology of bread, confectionery and pasta" with production and technological and calculation and design types of professional activity.

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	0
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average