Quality Control of Raw Materials , of semi-finished and bakery products" , Created by a team of authors, is an indispensable source of knowledge for specialists in the food industry, students of specialized educational institutions and all , who are interested in food quality issues. In today's world, where consumers are increasingly demanding the quality and safety of products, this book offers a deep immersion in the most important aspects of quality control at all stages of bakery production. In the first part of the book, the authors consider in detail the raw materials used in the production of bread and baking. They explain how to properly assess the quality of flour, yeast, water, and other components needed to create the perfect product. The reader will learn about the methods of analysis and testing, which allow to identify shortcomings in the early stages, preventing further problems in the production process. This information will be especially useful not only for technologists, but also for quality managers seeking to improve production processes. The second part of the book is devoted to semi-finished products that play a key role in the production of bakery products. The authors share their experience and recommendations on quality control at this stage, emphasizing the importance of complying with standards and norms. The reader will get acquainted with modern methods of storage and transportation of semi-finished products, as well as with the principles of their assessment. This knowledge will help to avoid common mistakes and ensure high quality of the final product. The third part of the book focuses on ready-made bakery products. Here, the authors discuss quality assessment criteria, including organoleptic, physico-chemical and microbiological indicators. The reader will learn how to conduct tests for freshness, texture and taste, as well as how to correctly interpret the results. This knowledge will be useful not only to manufacturers, but also to retailers seeking to offer their customers only the best products. The book "Quality control of raw materials, semi-finished products and bakery products" will be an excellent help for students and teachers engaged in the study of food industry technologies . It will also be of interest to practitioners working in the field of quality control, as well as to anyone who wants to better understand the processes taking place in production. Given the growing interest in healthy eating and quality foods, this book will be relevant to a wide audience, including home bakers and cooks. The style of the authors is clear and accessible, which makes it easy to learn even the most complex topics. The book is filled with practical examples and illustrations, which makes it not only informative, but also visually attractive. Authors with extensive experience in the food industry share their knowledge and practical recommendations, which gives the book special value. If you are looking for books on the topic of quality control in the food industry, then “Quality control of raw materials, semi-finished products and bakery products” is exactly what you need. It will be your reliable assistant in the world of baking, helping you to create products that meet the highest quality standards. Do not miss the opportunity to enrich your knowledge and skills by immersing yourself in this fascinating and useful book!