The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint)
| Author | : | |
| Rating | : | 4.38 (783 Votes) |
| Asin | : | 1330597559 |
| Format Type | : | paperback |
| Number of Pages | : | 922 Pages |
| Publish Date | : | 2014-09-20 |
| Language | : | English |
DESCRIPTION:
Find more at forgottenbooksThis book is a reproduction of an important historical work. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and ConfectioneryThe volume now offered to the reader must be regarded as a development of the writer's former works on the same subject, which appeared in 1886 and 1895. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.. In rare cases, an imperfect