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Showing results for ( Topic equals Cereal processes > Baking & bread ):

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Story of a loaf of breadWood, T BCambridge University Press1912Book
Breadmaking: the modern revolutionWilliams, AHutchinson1975Book
Bread production under scientific managementWahl, Arnold SpencerBakers' Helper, Chicago1930Book
Bread and butterVince, JohnSorbus1992Book
Science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Aerated Bread CompanySheridan, JohnWandle Industrial Museum Bulletin2022Issue 114 (Spring)Digital
Meal times at the millShand, HelaineOld Mill Lodge, McGregor, Cape Province, RSA1993Book
Master Bakers' book of breadmakingRoebuck, MartinNational Association of Master Bakers1996Book
All about breadPatterson, GeoffreyFarming Press1984Book
Modern mannaOrt, GeorgeGeorge Ort1984Book
Hovis: celebrating 120 yearsOpie, RobertRHM plc2006Book
Story of breadNewton, Edward; Sheppard, RonaldRoutledge1957Book
Baking and bakeriesMuller, H GShire1986Book
Biscuits from a Dorset villageMoores, G M; Moores, R KThe author1984Book
Breads white and brown: their place in thought and social historyMcCance, R A; Widdowson, Elsie MPitman Medical1956Book
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Twenty-one years' history of the National Association of Master Bakers and ConfectionersKirkland, JohnNetherlands Yeast & Spirit Co and Others1908Book
Practice and science of bread-makingKent-Jones, D W; Price, JohnNorthern Publishing Co1951Book
Practice and science of bread-makingKent-Jones, D W; Mitchell, E FNorthern Publishing Co1962Book
Technology of bread-making: including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectioneryJago, William C; Jago, William F C SSimpkin Marshall Hamilton Kent & Co1911Book
BreadcraftIrons, J RHudson & Stracey1935Book
Manufacture of biscuits, cakes and wafersFritsch, J; Grospierre, PSir Isaac Pitman & Sons1932Book
Der praktische BäckerFritsch, EHugo Mattheas1964Book
Basic science for bakery (and other foodstuff induistries) studentsEveriss, S F; Jewell, P S; Mulholland, HMaclaren and Sons Ltd.1949Book
Little brown bread bookEno, DavidJuniper Press1976Book
White versus brown flourDunlap, F LWallace & Tiernan Ltd1945Book
Bakery scienceDriver, John EdmundOxford University Press1946Book
Archaeological study of baking and bread in New Kingdom EgyptDelwen, SamuelEThOS1994ID: 320039 Internet source
English bread and yeast cookeryDavid, ElizabethAllen Lane1977Book
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.1946Book
Story of the 'Baxters': a history of the baking trade in Scotland and 100 years of the Scottish Association of Master BakersDandie, H JAberdeen University Press1990Book
Composite flour programmeChatelanat, R PUN FAO1973Book
Science and practice of confectioneryCampbell, Dugald; Ellis, DavidLongman1928Book
Chemistry and physics of baking: materials, processes, and productsBlanshard, J M V; Frazier, P J; Galliard, TRoyal Society of Chemistry1986Book
Primer on breadmakingBennion, Edmund BOxford University Press1951Book
Blessings of breadBailey, AdrianPaddington Press Ltd1975Book
Technologie der BrotherstellungAuerman, L JVEB Fachbuchverlag1987Book
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 1 meunerieArpin, MarcelEditions le Chancelier1948Book
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 2 boulangerieArpin, MarcelEditions le Chancelier1948Book
World flour dayMilling & Grain 2019NovemberDigital
De Trog launches Tritordeum bread in BelgiumMilling & Grain 2019DecemberDigital
Oldest bread in the worldMilling & Grain 2018DecemberDigital
Scientists discover earliest known evidence of bread makingMilling & Grain 2018AugustDigital
Rice flour bread. The increasing popularity of rice flour as an alternative to wheat flour in JapanMilling & Grain 2022AugustDigital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020MarchDigital
Mühlenchemie improves baking with composite flourMilling & Grain 2022DecemberDigital
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020SeptemberDigital
Secrets to producing great flour for pastaMilling & Grain 2021FebruaryDigital
Hovis centenaryRank Hovis LtdBook
Baking and frozen dough marketMilling & Grain 2016AprilDigital