Technologie výroby jemného pečiva v malé pekárně.

This baccalaureate work defines pastry first of all, demands on quality of pastry and demands on quality of pastry filling according to commodities public notice MZE in a valid version. In the next significant part there are individualized base materials for production of pastry. There are wheat flour, leaven, sugar, salt, oil, water, milk components, eggs, chemical substances prepared baking. In this work is described production and assortments of pastry, division of pastry to the each single caregory. Christmas cake and cake pastry presents the biggest part, fried pastry, danish pastry and short pastry is next. At the last part there is described the production of facilities at small bakery. There is also treated about ageing of pastry and the chances of his protraction.