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

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TitleContributorsPublisherYearMedium
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
English bread and yeast cookeryDavid, ElizabethAllen Lane1977Book
Bread production under scientific managementWahl, Arnold SpencerBakers' Helper, Chicago1930Book
The story of a loaf of breadWood, T BCambridge University Press1912Book
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
Archaeological study of baking and bread in New Kingdom Egypt - ID: 320039 Delwen, SamuelEThOS1994Internet source
All about breadPatterson, GeoffreyFarming Press1984Book
The modern mannaOrt, GeorgeGeorge Ort1984Book
BreadcraftIrons, J RHudson & Stracey1935Book
Der praktische BäckerFritsch, EHugo Mattheas1964Book
Breadmaking: the modern revolutionWilliams, AHutchinson1975Book
Favourite biscuit recipes: traditional plain and fancy tea-time treatsJ. Salmon LtdBook
Little brown bread bookEno, DavidJuniper Press1976Book
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Science and practice of confectioneryCampbell, Dugald; Ellis, DavidLongman1928Book
The science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.1946Book
Basic science for bakery (and other foodstuff induistries) studentsEveriss, S F; Jewell, P S; Mulholland, HMaclaren and Sons Ltd.1949Book
The effect of flour quality on baking behaviourMilling & Grain 2021Digital
The secrets to producing great flour for pastaMilling & Grain 2021Digital
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020Digital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020Digital
De Trog launches Tritordeum bread in Belgium - DecemberMilling & Grain 2019Digital
World flour day - NovemberMilling & Grain 2019Digital
Scientists discover earliest known evidence of bread makingMilling & Grain 2018Digital
Mühlenchemie improves baking with composite flourMilling & Grain 2022Digital
The Master Bakers' book of breadmakingRoebuck, MartinNational Association of Master Bakers1996Book
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
Meal times at the millShand, HelaineOld Mill Lodge, McGregor, Cape Province, RSA1993Book
Primer on breadmakingBennion, Edmund BOxford University Press1951Book
Bakery scienceDriver, John EdmundOxford University Press1946Book
Blessings of breadBailey, AdrianPaddington Press Ltd1975Book
Breads white and brown: their place in thought and social historyMcCance, R A; Widdowson, Elsie MPitman Medical1956Book
Hovis centenaryRank Hovis LtdBook
Hovis: celebrating 120 yearsOpie, RobertRHM plc2006Book
The story of breadNewton, Edward; Sheppard, RonaldRoutledge1957Book
Chemistry and physics of baking: materials, processes, and productsBlanshard, J M V; Frazier, P J; Galliard, TRoyal Society of Chemistry1986Book
Baking and bakeriesMuller, H GShire1986Book
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
The manufacture of biscuits, cakes and wafersFritsch, J; Grospierre, PSir Isaac Pitman & Sons1932Book
Bread and butterVince, JohnSorbus1992Book
Biscuits from a Dorset villageMoores, G M; Moores, R KThe author1984Book
Composite flour programmeChatelanat, R PUN FAO1973Book
Technologie der BrotherstellungAuerman, L JVEB Fachbuchverlag1987Book
White versus brown flourDunlap, F LWallace & Tiernan Ltd1945Book
Aerated Bread Company - Issue 114 (Spring)Sheridan, JohnWandle Industrial Museum Bulletin2022Digital