📘 Summary

The Bakery and Confectionery Practical Manual provides hands-on knowledge of baking and confectionery techniques. It includes practical procedures for preparing bread, cakes, pastries, biscuits, chocolates, and sugar-based products. The manual emphasizes ingredient selection, measurements, mixing methods, baking processes, decoration techniques, hygiene, safety standards, and quality control, helping students develop practical skills and professional competence in bakery and confectionery production.