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

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TitleContributorsPublisherYearBatchDescripMedium
Interpretation of the terms used in baking, A lectureWard, H HoraceundatedBook
Teatime specials at Cegin LlynnonBook
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
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
Bakers and BreadManning, S ABasil Blackwell1964Book
Things we need: Bread, its history and fabricationClair, ColinBruce & Gawthorn LtdBook
Story of a loaf of breadWood, T BCambridge University Press1912Book
Science of cookie and cracker productionFaridi, HamidChapman & Hall1994Book
Bread: the chemistry and nutrition of flour and bread with an introduction to their history and technologyDodds, Sir Charles; Horder, Lord; Moran, TConstable1954Book
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 2 boulangerieArpin, MarcelEditions le Chancelier1948Book
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 1 meunerieArpin, MarcelEditions le Chancelier1948Book
Archaeological study of baking and bread in New Kingdom EgyptDelwen, SamuelEThOS1994ID: 320039 Internet source
Your daily breadGrant, DorisFaber and Faber1944Book
All about breadPatterson, GeoffreyFarming Press1984Book
Complete book of sandwichesWarren, JanetFlour Advisory Bureau1980Book
Mountnessing Windmill baking bookFriends of Mountnessing Windmill1988JuneBook
Shipley Windmill recipe bookFriends of Shipley WindmillBook
Modern mannaOrt, GeorgeGeorge Ort1984Book
Modern Baker Confectioner and Caterer: Volume 2 of four volumesKirkland, JohnGresham Publishing Company1924Book
Modern Baker Confectioner and Caterer: Volume 1 of four volumesKirkland, JohnGresham Publishing Company1924Book
Modern Baker Confectioner and Caterer: Volume 3 of four volumesKirkland, JohnGresham Publishing Company1924Book
Modern Baker Confectioner and Caterer: Volume 4 of four volumesKirkland, JohnGresham Publishing Company1924Book
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
Our daily bread: A geography of productionHall, Sir DanielJohn Murray1938Book
Little brown bread bookEno, DavidJuniper Press1976Book
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Science and practice of confectioneryCampbell, Dugald; Ellis, DavidLongman1928Book
Text book of bakery scienceStewart, JohnMacdonald & Evans LtdundatedBook
Science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Basic science for bakery (and other foodstuff induistries) studentsEveriss, S F; Jewell, P S; Mulholland, HMaclaren and Sons Ltd.1949Book
Vienna BreadRichter, Victor F AMaclaren and Sons Ltd.undatedBook
Manna; a comprehensive treatise on bread manufactureBanfield, Walter TMaclaren and Sons Ltd.1947Book
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.Book
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.1946Book
Secrets to producing great flour for pastaMilling & Grain 2021FebruaryDigital
World flour dayMilling & Grain 2019NovemberDigital
Effect of flour quality on baking behaviourMilling & Grain 2021MarchDigital
Baking and frozen dough marketMilling & Grain 2016AprilDigital
Recent survey finds 27 million Brits baked during lockdownMilling & Grain 2020SeptemberDigital
Oldest bakery school in the world celebrates 125- year anniversaryMilling & Grain 2020MarchDigital
Mühlenchemie improves baking with composite flourMilling & Grain 2022DecemberDigital
De Trog launches Tritordeum bread in BelgiumMilling & Grain 2019DecemberDigital
Rice flour bread. The increasing popularity of rice flour as an alternative to wheat flour in JapanMilling & Grain 2022AugustDigital
Scientists discover earliest known evidence of bread makingMilling & Grain 2018AugustDigital
Oldest bread in the worldMilling & Grain 2018DecemberDigital

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