The Technology of Pastry Products . Textbook for students of higher education institutions , students in the specialty 260202" by Svetlana Yakovlevna Koryachkina and Tatiana Vladimirovna Matveeva - this is a unique edition , which will be an indispensable assistant for students , Students of confectionery and flour production technologies . This textbook not only provides theoretical knowledge, but also immerses the reader in the fascinating world of confectionery, revealing all the secrets of creating delicious desserts and pastries. From the first pages of the book, the authors set a tone that combines a scientific approach and a practical focus. The book covers a wide range of topics, ranging from the basics of flour confectionery technology to modern methods of their production. Readers will be able to learn about the different types of dough, how to prepare it, as well as about the technologies that allow you to create not only traditional, but also innovative confectionery products. Each section of the book is permeated with a love of business and the desire to transfer their knowledge to future specialists. The textbook will be especially useful for students studying in the faculties of food, cooking and restaurant business . It will also attract the attention of professionals working in the field of catering and confectionery production, as well as all those who are interested in cooking and want to improve their skills in cooking flour products. In the book there is a lot of useful information for both beginners and experienced confectioners who want to expand their horizons and master new techniques. The topics raised in the book are diverse and relevant. The authors pay attention not only to traditional recipes, but also to modern trends in confectionery production, such as the use of alternative ingredients and healthy substitutes. This makes the textbook particularly valuable in light of the growing interest in healthy eating and eco-friendly foods. In addition, the book deals with the organization of the workflow in the confectionery shop, which is an important aspect for future specialists. The style of the authors is distinguished by clarity and accessibility of the presentation . Svetlana Koryachkina and Tatiana Matveeva are experienced teachers who know how to convey complex concepts to students Their approach to learning is based on practical experience and in-depth knowledge of food technology. This allows them to create material that is not only informative, but also inspires creativity and experimentation in cooking. In their portfolio you can find other works dedicated to the culinary arts, which confirms their professionalism and love for their work. The book "Technology of flour confectionery" is not just a textbook, but a real guide to the world of sweets, which will help readers master the basics of confectionery skills and inspire them to create their own masterpieces. It will be an excellent addition to the library of everyone who strives for perfection in cooking and wants to learn how to cook not only deliciously, but also with a soul. If you are looking for quality literature on confectionery technology, this tutorial is your ideal choice.