Title | Contributors | Publisher | Year | BatchDescrip | Medium |
All about bread | Patterson, Geoffrey | Farming Press | 1984 | | Book |
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 1 meunerie | Arpin, Marcel | Editions le Chancelier | 1948 | | Book |
Historique de la meunerie et de la boulangerie: depuis les temps préhistoriques jusqu'à l'année 1914, tome 2 boulangerie | Arpin, Marcel | Editions le Chancelier | 1948 | | Book |
Story of bread | Newton, Edward; Sheppard, Ronald | Routledge | 1957 | | Book |
Meal times at the mill | Shand, Helaine | Old Mill Lodge, McGregor, Cape Province, RSA | 1993 | | Book |
Breads white and brown: their place in thought and social history | McCance, R A; Widdowson, Elsie M | Pitman Medical | 1956 | | Book |
Story of the 'Baxters': a history of the baking trade in Scotland and 100 years of the Scottish Association of Master Bakers | Dandie, H J | Aberdeen University Press | 1990 | | Book |
Practice and science of bread-making | Kent-Jones, D W; Price, John | Northern Publishing Co | 1951 | | Book |
Biscuits from a Dorset village | Moores, G M; Moores, R K | The author | 1984 | | Book |
Bread and butter | Vince, John | Sorbus | 1992 | | Book |
Baking and bakeries | Muller, H G | Shire | 1986 | | Book |
Little brown bread book | Eno, David | Juniper Press | 1976 | | Book |
Der praktische Bäcker | Fritsch, E | Hugo Mattheas | 1964 | | Book |
Bread production under scientific management | Wahl, Arnold Spencer | Bakers' Helper, Chicago | 1930 | | Book |
Basic science for bakery (and other foodstuff induistries) students | Everiss, S F; Jewell, P S; Mulholland, H | Maclaren and Sons Ltd. | 1949 | | Book |
Primer on breadmaking | Bennion, Edmund B | Oxford University Press | 1951 | | Book |
Bakery science | Driver, John Edmund | Oxford University Press | 1946 | | Book |
Bread: the chemistry and nutrition of flour and bread with an introductio to their history and technology | Dodds, Sir Charles; Horder, Lord; Moran, T | Constable | 1954 | | Book |
Story of bread | Deverson, H J | Penguin | 1964 | | Book |
Things we need: Bread, its history and fabrication | Clair, Colin | Bruce & Gawthorn Ltd | | | Book |
Where does it come from? Bread | Fawcett, Raymond | P R Gawthorn Ltd | 1952 | | Book |
Our daily bread: A geography of production | Hall, Sir Daniel | John Murray | 1938 | | Book |
Your daily bread | Grant, Doris | Faber and Faber | 1944 | | Book |
Story of a loaf of bread | Wood, T B | Cambridge University Press | 1912 | | Book |
Blessings of bread | Bailey, Adrian | Paddington Press Ltd | 1975 | | Book |
White versus brown flour | Dunlap, F L | Wallace & Tiernan Ltd | 1945 | | Book |
Master Bakers' book of breadmaking | Roebuck, Martin | National Association of Master Bakers | 1996 | | Book |
Introduction to the study of the principles of bread-making | Daniel, Albert R; Jago, William F C S | Maclaren and Sons Ltd. | 1946 | | Book |
Vom Korn zum Brot | Löber, Ulrich | Landesmuseum Koblenz | 1982 | | Book |
Hovis: celebrating 120 years | Opie, Robert | RHM plc | 2006 | | Book |
Favourite biscuit recipes: traditional plain and fancy tea-time treats | | J. Salmon Ltd | | | Book |
Hovis centenary | | Rank Hovis Ltd | | | Book |
Practice and science of bread-making | Kent-Jones, D W; Mitchell, E F | Northern Publishing Co | 1962 | | Book |
Technologie der Brotherstellung | Auerman, L J | VEB Fachbuchverlag | 1987 | | Book |
Manufacture of biscuits, cakes and wafers | Fritsch, J; Grospierre, P | Sir Isaac Pitman & Sons | 1932 | | Book |
Science, raw materials and hygiene of baking | Urie, Alexander | Macdonald & Evans Ltd | 1952 | | Book |
Chemistry and physics of baking: materials, processes, and products | Blanshard, J M V; Frazier, P J; Galliard, T | Royal Society of Chemistry | 1986 | | Book |
Twenty-one years' history of the National Association of Master Bakers and Confectioners | Kirkland, John | Netherlands Yeast & Spirit Co and Others | 1908 | | Book |
English bread and yeast cookery | David, Elizabeth | Allen Lane | 1977 | | Book |
Composite flour programme | Chatelanat, R P | UN FAO | 1973 | | Book |
Science and practice of confectionery | Campbell, Dugald; Ellis, David | Longman | 1928 | | Book |
Breadmaking: the modern revolution | Williams, A | Hutchinson | 1975 | | Book |
Technology of bread-making: including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery | Jago, William C; Jago, William F C S | Simpkin Marshall Hamilton Kent & Co | 1911 | | Book |
Breadcraft | Irons, J R | Hudson & Stracey | 1935 | | Book |
Modern manna | Ort, George | George Ort | 1984 | | Book |
Baking and frozen dough market | | Milling & Grain | 2016 | April | Digital |
Scientists discover earliest known evidence of bread making | | Milling & Grain | 2018 | August | Digital |
Rice flour bread. The increasing popularity of rice flour as an alternative to wheat flour in Japan | | Milling & Grain | 2022 | August | Digital |
De Trog launches Tritordeum bread in Belgium | | Milling & Grain | 2019 | December | Digital |
Mühlenchemie improves baking with composite flour | | Milling & Grain | 2022 | December | Digital |