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Bakery Lecture Notes
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FSN 315 5th Sem B2K21 Midsem.pdf
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B2K20 Mid Sem FSN 315.pdf
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B2K20 Final Theory FSN 315.pdf
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Bakery Lecture Notes.pdf
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Baking.pptx
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Lecture 1 – Bakery products.pptx
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ROLE OF INGREDIENTS AND ITS CHEMISTRY & TECHNOLOGY.doc
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QUALITY ASPECTS OF BREAD AND STANDARDISATION.doc
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BREAD-TYPES OF BREAD & USES.doc
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COMMERCIAL MANUFACTURE OF BAKERY ITEMS, BAKERY DECORATIONS.doc
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SUGAR COOKERY, FONDANT & FUDGE, SOFT & HARD CANDY.doc
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Quality control.doc
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PRODUCTION STANDARDS & QUALITY CONTROL.doc
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STANDARDS & REGULATIONS FOR CONFECTIONERY, COMMERCIAL MANUFACTURE.doc
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INGREDIENTS USED IN CONFECTIONERY, THICKENING, GELLING AGENTS & ITS APPLICATION IN CONFECTIONERY.doc
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COCOA PRODUCTS & ITS USES.doc
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PASTRY, PIE, DANISH PASTRY.doc
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DOUGH RHEOLOGY- EQUIPMENT OF USED FOR ASSESSMENT.doc
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LAYOUT-SMALL SCALE BAKERY.doc
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BISCUITS & COOKIES, ROLE OF INGREDIENTS, QUALITY CONTROL.doc
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SPONGE GOODS, FANCY CAKES, CAKE FAULTS.doc
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PACKAGING REQUIREMENTS.doc
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CONFECTIONERY-DEVELOPMENT.doc
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ROLE OF CHEMICAL ADDITIVES IN CONFECTIONERY.doc