The practice and science of bread-making
Hard cover, very good condition, 278pp., with b/w photographs, diagrams and fold out charts.
The first edition was published in 1934 and since then there have been many advancements in both the practice and science of bread-making. British bakers established their own Baking Research Association. Similarly the bakers in New South Wales, Australia formed a Bread Research Institute.
Chapter headings: 1 – History and general considerations of breadmaking; II – Nature and types of wheat and the milling process; III – Constituents of flour; IV – Dough ingredients other than flour; V – Dough testing apparatus; VI – The principles of panary fermentation; VII – Breadmaking processes; VIII – Bread faults and other bakers’ problems; IX – Brown and fancy bread; X – Fermented confectionery; XI – The nutritive value of bread; XII – Bakery machinery and ovens; XIII – Bakehouse management and laws relating to the baking industry.
2 in stock