The manual provides basic data and requirements for the design of bakery enterprises. The general information about them and the main provisions for the design of bakeries and bakeries, bouillon and crackers, based exclusively on modern state construction, sanitary norms and design rules of industrial enterprises, are given. The method of calculations is presented, recommendations on the choice of technological schemes and necessary equipment are given; the basis of the layout of production, warehouse and utility facilities.
Designated for students of higher educational institutions, can be used by engineering and technical workers of bakery enterprises in their daily work.
Interested in the book? You can order this and other books by clicking on the link