Mehlphysik: Ein Buch für alle, die mit Getreide und Mehl arbeiten
Full details
| English title | Flour physics: a book for everyone, who works with grain and flour |
| Authors & editors | |
| Publisher | Brabender GmbH |
| Year of publication | 1935 |
| Languages | English (main text) |
| Medium | Book |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | This book is about the science of flour physics using machines from the Brabender company. It is written in German, English & French with the text side by side in three columns. Contents from the English language headings. Testing of flour qualities - the Principle of Farinography that measures the characteristics of the dough structure and its gassing power. Test milling: moisture determination; ash determination; flour improving; sterilisation of flour; maturing of flour; electric flour improver. Fighting the insects and fumigation. Control apparatus to replace finger-tip control and adjustment by 'feel'. Section on the Brabender company: photographs and description of C. W. Brabender, the staff, the works at Duisberg, the Brabender ethos and spirit since it was founded c1800. Section on the Institute of Flour Physics and the Farinography Laboratory that runs courses for the industry. A detailed list of guests of Brabender from all over the world including Great Britain. Pictures from the Institute of Flour Physics. Brabender customer service |
Copies held
Accession no. 226
- Shelf location: D900-VAV
- Donor: John Muller Collection
- Notes: French title - Physique de Farine;
- Advance notice required to view in person