Book «Technology and equipment of pasta production [Teaching] . for PTU]" by Georgy Mikhailovich Medvedev is an indispensable tool for students of vocational schools, as well as for anyone interested in the processes of production of pasta. In this educational publication, the author shares his knowledge and experience, revealing to readers all the subtleties and nuances associated with the technology and equipment used in the pasta industry. From the first pages of the book it becomes obvious that Georgy Mikhailovich is not just a theorist, but a practitioner who is deeply immersed in his topic. It describes the process of production of pasta from beginning to end, starting with the selection of raw materials and ending with the packaging of finished products. The reader will learn about the different types of flour, their characteristics and the impact on the quality of the final product. Particular attention is paid to technologies that allow to achieve the perfect texture and taste of pasta, as well as modern equipment that is used in production processes. This book will be interesting not only for students, but also for professionals working in the food industry, as well as entrepreneurs who want to start their own pasta production. It contains practical tips and recommendations that will help to avoid common mistakes and optimize production processes. Georgy Mikhailovich shares his experience, which makes the material especially valuable for those who want not only to study the theory, but also to apply the knowledge gained in practice. The topics raised in the book cover a wide range of issues related to the production of pasta. This is the choice of raw materials, processing technology, and quality control at each stage of production. Particular attention is paid to modern trends in the pasta industry, including environmental aspects and the use of new technologies, such as automation and computerization of production processes. Readers will be able to learn about how modern technologies help improve product quality and improve production efficiency. The style of Georgy Mikhailovich Medvedev is distinguished by the accessibility and clarity of the presentation . He is able to explain complex technical aspects in a simple and understandable way, which makes the book suitable for a wide audience. It does not contain overly complex terms and scientific jargon, which makes it easy to absorb material even for those who are just beginning to get acquainted with this topic. In addition, the author is not limited to the description of technologies and equipment. It also addresses issues of production management, marketing and sales, making the book useful for future managers and entrepreneurs in the food industry. If you are looking for a high-quality training manual on the technology and equipment of pasta production, then “Technology and equipment of pasta production [Teaching] . It will be a great choice........................................ This book will not only enrich your knowledge, but also inspire new ideas and projects in the field of the pasta industry. Read, explore and discover the world of pasta with George Mikhailovich Medvedev!