This is an automatically translated description

From the publisher:

The classification and commodity characteristics of the range of confectionery products are given. The formation of the assortment, quality requirements and rules for acceptance of confectionery products are considered. The main groups and subgroups, typical representatives, their consumer properties and distinctive features and illustrations are highlighted. This will help students and professionals better navigate the complex range of confectionery products. The quality requirements for the respective groups are based on the current state standards, and some of the material is summarised based on the results of research by various authors. The material in the textbook is presented in accordance with the Food Commodity Research programme. It is intended for the training of bachelors in the field of Commodity Research and Commercial Business, masters and for the advanced training of relevant specialists.