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

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TitleContributorsPublisherYearBatchDescripMedium
Mountnessing Windmill baking bookFriends of Mountnessing Windmill1988JuneBook
Mühlenchemie improves baking with composite flourMilling & Grain 2022DecemberDigital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020MarchDigital
Oldest bread in the worldMilling & Grain 2018DecemberDigital
Our daily bread: A geography of productionHall, Sir DanielJohn Murray1938Book
Practice and science of bread-makingKent-Jones, D W; Mitchell, E FNorthern Publishing Co1962Book
Practice and science of bread-makingKent-Jones, D W; Price, JohnNorthern Publishing Co1951Book
Primer on breadmakingBennion, Edmund BOxford University Press1951Book
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020SeptemberDigital
Rice flour bread. The increasing popularity of rice flour as an alternative to wheat flour in JapanMilling & Grain 2022AugustDigital
Romisches Brot: mahlen, backen, rezepteHurbin, WernerRomermuseum Augst1994Book
Science and practice of confectioneryCampbell, Dugald; Ellis, DavidLongman1928Book
Science of cookie and cracker productionFaridi, HamidChapman & Hall1994Book
Science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Scientists discover earliest known evidence of bread makingMilling & Grain 2018AugustDigital
Secrets to producing great flour for pastaMilling & Grain 2021FebruaryDigital
Shipley Windmill recipe bookFriends of Shipley WindmillBook
Story of a loaf of breadWood, T BCambridge University Press1912Book
Story of breadNewton, Edward; Sheppard, RonaldRoutledge1957Book
Story of breadDeverson, H JPenguin1964Book
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
Teatime specials at Cegin LlynnonBook
Technologie der BrotherstellungAuerman, L JVEB Fachbuchverlag1987Book
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
Test bakingMounfield, J DNorthern Publishing Co Ltd1948Book
Text book of bakery scienceStewart, JohnMacdonald & Evans LtdundatedBook
Things we need: Bread, its history and fabricationClair, ColinBruce & Gawthorn LtdBook
Town Mill recipe bookTown Mill Trust2003Book
Treatise on the art of bread-making, wherein the mealing trade, assize laws, and every circumstance connected with the art is particulalry examinedEdlin, A; Jaine, Tom1805transcription 1992Book
Twenty-one years' history of the National Association of Master Bakers and ConfectionersKirkland, JohnNetherlands Yeast & Spirit Co and Others1908Book
Vienna BreadRichter, Victor F AMaclaren and Sons Ltd.undatedBook
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Where does it come from? BreadFawcett, RaymondP R Gawthorn Ltd1952Book
White versus brown flourDunlap, F LWallace & Tiernan Ltd1945Book
World flour dayMilling & Grain 2019NovemberDigital
Wye miller's grindPreservation Maryland1988Book
Your daily breadGrant, DorisFaber and Faber1944Book

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