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

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TitleContributorsPublisherYearBatchDescripMedium
Rice flour bread. The increasing popularity of rice flour as an alternative to wheat flour in JapanMilling & Grain 2022AugustDigital
Aerated Bread CompanySheridan, JohnWandle Industrial Museum Bulletin2022Issue 114 (Spring)Digital
Mühlenchemie improves baking with composite flourMilling & Grain 2022DecemberDigital
Secrets to producing great flour for pastaMilling & Grain 2021FebruaryDigital
Effect of flour quality on baking behaviourMilling & Grain 2021MarchDigital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020MarchDigital
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020SeptemberDigital
World flour dayMilling & Grain 2019NovemberDigital
De Trog launches Tritordeum bread in BelgiumMilling & Grain 2019DecemberDigital
Scientists discover earliest known evidence of bread makingMilling & Grain 2018AugustDigital
Oldest bread in the worldMilling & Grain 2018DecemberDigital
Baking and frozen dough marketMilling & Grain 2016AprilDigital
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
Hovis: celebrating 120 yearsOpie, RobertRHM plc2006Book
Town Mill recipe bookTown Mill Trust2003Book
Master Bakers' book of breadmakingRoebuck, MartinNational Association of Master Bakers1996Book
Archaeological study of baking and bread in New Kingdom EgyptDelwen, SamuelEThOS1994ID: 320039 Internet source
Science of cookie and cracker productionFaridi, HamidChapman & Hall1994Book
Romisches Brot: mahlen, backen, rezepteHurbin, WernerRomermuseum Augst1994Book
Meal times at the millShand, HelaineOld Mill Lodge, McGregor, Cape Province, RSA1993Book
Bread and butterVince, JohnSorbus1992Book
Baker's diary; Life in Georgian England from the Book of George Sloper, a Wiltshire baker, 1953-1810Colman, PamelaWiltshire Library & Museum Service1991Book
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
Mountnessing Windmill baking bookFriends of Mountnessing Windmill1988JuneBook
Wye miller's grindPreservation Maryland1988Book
Technologie der BrotherstellungAuerman, L JVEB Fachbuchverlag1987Book
Baking and bakeriesMuller, H GShire1986Book
Chemistry and physics of baking: materials, processes, and productsBlanshard, J M V; Frazier, P J; Galliard, TRoyal Society of Chemistry1986Book
Biscuits from a Dorset villageMoores, G M; Moores, R KThe author1984Book
Modern mannaOrt, GeorgeGeorge Ort1984Book
All about breadPatterson, GeoffreyFarming Press1984Book
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Complete book of sandwichesWarren, JanetFlour Advisory Bureau1980Book
English bread and yeast cookeryDavid, ElizabethAllen Lane1977Book
Little brown bread bookEno, DavidJuniper Press1976Book
Blessings of breadBailey, AdrianPaddington Press Ltd1975Book
Breadmaking: the modern revolutionWilliams, AHutchinson1975Book
Composite flour programmeChatelanat, R PUN FAO1973Book
Bloem-lezing bij vijftig jaar menebaNV Meelfabrieken der Nederlandsche Bakkerij te Rotterdam1965July 5Book
Der praktische BäckerFritsch, EHugo Mattheas1964Book
Bakers and BreadManning, S ABasil Blackwell1964Book
Story of breadDeverson, H JPenguin1964Book
Practice and science of bread-makingKent-Jones, D W; Mitchell, E FNorthern Publishing Co1962Book
Story of breadNewton, Edward; Sheppard, RonaldRoutledge1957Book
Breads white and brown: their place in thought and social historyMcCance, R A; Widdowson, Elsie MPitman Medical1956Book
Breadmaking; its principles and practiceBennion, Edmund BOxford University Press1954Book
Bread: the chemistry and nutrition of flour and bread with an introduction to their history and technologyDodds, Sir Charles; Horder, Lord; Moran, TConstable1954Book
Science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Where does it come from? BreadFawcett, RaymondP R Gawthorn Ltd1952Book
Practice and science of bread-makingKent-Jones, D W; Price, JohnNorthern Publishing Co1951Book

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