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

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TitleContributorsPublisherYearMedium
Practice and science of bread-makingKent-Jones, D W; Price, JohnNorthern Publishing Co1951Book
Blessings of breadBailey, AdrianPaddington Press Ltd1975Book
White versus brown flourDunlap, F LWallace & Tiernan Ltd1945Book
The Master Bakers' book of breadmakingRoebuck, MartinNational Association of Master Bakers1996Book
Introduction to the study of the principles of bread-makingDaniel, Albert R; Jago, William F C SMaclaren and Sons Ltd.1946Book
Vom Korn zum BrotLöber, UlrichLandesmuseum Koblenz1982Book
Hovis: celebrating 120 yearsOpie, RobertRHM plc2006Book
Favourite biscuit recipes: traditional plain and fancy tea-time treatsJ. Salmon LtdBook
Hovis centenaryRank Hovis LtdBook
Practice and science of bread-makingKent-Jones, D W; Mitchell, E FNorthern Publishing Co1962Book
Technologie der BrotherstellungAuerman, L JVEB Fachbuchverlag1987Book
The manufacture of biscuits, cakes and wafersFritsch, J; Grospierre, PSir Isaac Pitman & Sons1932Book
The science, raw materials and hygiene of bakingUrie, AlexanderMacdonald & Evans Ltd1952Book
Chemistry and physics of baking: materials, processes, and productsBlanshard, J M V; Frazier, P J; Galliard, TRoyal Society of Chemistry1986Book
Twenty-one years' history of the National Association of Master Bakers and ConfectionersKirkland, JohnNetherlands Yeast & Spirit Co and Others1908Book
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 modern mannaOrt, GeorgeGeorge Ort1984Book
BreadcraftIrons, J RHudson & Stracey1935Book
Breadmaking: the modern revolutionWilliams, AHutchinson1975Book
Science and practice of confectioneryCampbell, Dugald; Ellis, DavidLongman1928Book
Composite flour programmeChatelanat, R PUN FAO1973Book
The story of a loaf of breadWood, T BCambridge University Press1912Book
English bread and yeast cookeryDavid, ElizabethAllen Lane1977Book
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
The story of breadNewton, Edward; Sheppard, RonaldRoutledge1957Book
Meal times at the millShand, HelaineOld Mill Lodge, McGregor, Cape Province, RSA1993Book
Breads white and brown: their place in thought and social historyMcCance, R A; Widdowson, Elsie MPitman Medical1956Book
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
Der praktische BäckerFritsch, EHugo Mattheas1964Book
Biscuits from a Dorset villageMoores, G M; Moores, R KThe author1984Book
Bread and butterVince, JohnSorbus1992Book
Baking and bakeriesMuller, H GShire1986Book
Little brown bread bookEno, DavidJuniper Press1976Book
All about breadPatterson, GeoffreyFarming Press1984Book
Bread production under scientific managementWahl, Arnold SpencerBakers' Helper, Chicago1930Book
Basic science for bakery (and other foodstuff induistries) studentsEveriss, S F; Jewell, P S; Mulholland, HMaclaren and Sons Ltd.1949Book
Primer on breadmakingBennion, Edmund BOxford University Press1951Book
Bakery scienceDriver, John EdmundOxford University Press1946Book
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
Aerated Bread Company - Issue 114 (Spring)Sheridan, JohnWandle Industrial Museum Bulletin2022Digital
Mühlenchemie improves baking with composite flourMilling & Grain 2022Digital
Archaeological study of baking and bread in New Kingdom Egypt - ID: 320039 Delwen, SamuelEThOS1994Internet source