COURSE DESCRIPTION AND LEARNING OUTCOMES

Development of the dough and sugar processing industry, raw material and auxiliary characteristics, basic operations, basic processes and methods, dough rheology, confectionery production (biscuits, chocolates, candy), theoretical basics of technological processes, equipment used, their construction and operation, standardization of confectionery products, quality and safety aspects.

LEARNING OUTCOMES:

Upon completion of this course, the student is expected to have the knowledge and skills to process the Baking Products.