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

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TitleContributorsPublisherYearBatchDescripMedium
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
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.Book
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
Bread - analysis; a practical treatise on the examination of flour and breadCooper, W J; Wanklyn, J AlfredTurner & Co, Ludgate Hill1885Book
Baker's diary; Life in Georgian England from the Book of George Sloper, a Wiltshire baker, 1953-1810Colman, PamelaWiltshire Library & Museum Service1991Book
Things we need: Bread, its history and fabricationClair, ColinBruce & Gawthorn LtdBook
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
Breadmaking; its principles and practiceBennion, Edmund BOxford University Press1954Book
Faulty bread; a summary of remedies for specific defectsBanfield, Walter TThe British Baker1939Book
Manna; a comprehensive treatise on bread manufactureBanfield, Walter TMaclaren and Sons Ltd.1947Book
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
Effect of flour quality on baking behaviourMilling & Grain 2021MarchDigital
Bloem-lezing bij vijftig jaar menebaNV Meelfabrieken der Nederlandsche Bakkerij te Rotterdam1965July 5Book
Favourite biscuit recipes: traditional plain and fancy tea-time treatsJ. Salmon LtdBook
Teatime specials at Cegin LlynnonBook
Mountnessing Windmill baking bookFriends of Mountnessing Windmill1988JuneBook
Shipley Windmill recipe bookFriends of Shipley WindmillBook
Town Mill recipe bookTown Mill Trust2003Book
Wye miller's grindPreservation Maryland1988Book
Hovis centenaryRank Hovis LtdBook
Baking and frozen dough marketMilling & Grain 2016AprilDigital
Secrets to producing great flour for pastaMilling & Grain 2021FebruaryDigital
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020SeptemberDigital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020MarchDigital
De Trog launches Tritordeum bread in BelgiumMilling & Grain 2019DecemberDigital
World flour dayMilling & Grain 2019NovemberDigital
Il Pane e la Farina: Raccolta illustrata in tre tevole delle principale tipologie del forni da pane Tav. 1 nelle case rurali di tutte le re regioni italianeProgeo Molini2007Unbound documents
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
Mühlenchemie improves baking with composite flourMilling & Grain 2022DecemberDigital

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