Abstract
The textbook discusses the classification, the principle of operation, the device, as well as the basic technical data of the equipment for the production of bread, confectionery and pasta. The main technological calculations necessary for the justification and selection of equipment of the corresponding production lines are presented. The structure and content of the textbook are designed to prepare graduates to solve problems of professional activity mainly of technological and project types. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for mastering the discipline "Technological equipment for the production of bread, confectionery and pasta" during the implementation of the bachelor's degree program in the areas of preparation 19.03.02 "Food from vegetable raw materials" and 35.03.07 "Technology of production and processing of agricultural products", as well as for undergraduates in the areas of preparation 19.04.02 "Food from vegetable raw materials" and 19.04.04 "Product technology and the organization of public catering".
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