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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Richard N. Hart
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ISBN: 9781443710732

ID: 978144371073

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading. Aerated bread has been added because of its historical value and because of its possible future. Dry Milk is another recent important addition to baking materials. Yeast, is necessariIy a technical subject, has been treated in as condensed and simple a manner as possible. The author acknowledges his indebtedness to an anonymous friend for the section on the manufacture of yeast. This is the first exact and detailed description of yeast manufacture in English, and is an importarit addition to the literature of chemical technology. Baking powder is a subject on which the bakers and the public have been misinformed. The water has been so badly stirred up by the baking powder controversy... Richard N. Hart, Books, Food and Drink, Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder Books>Food and Drink, Quinn Press

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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder Leavening-agents-yeast-leaven-salt-rising-fermentation-baking-powder-aerated-bread-milk-powder~~Richard-N-b-1882-Hart Cookbooks - All Purpose>All-Purpose>All-Purpose Paperback, Quinn Press

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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Richard N. Hart
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Richard N. Hart:
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ISBN: 9781443710732

ID: 9781443710732

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder Leavening-agents-yeast-leaven-salt-rising-fermentation-baking-powder-aerated-bread-milk-powder~~Richard-N-b-1882-Hart Cookbooks>All-Purpose>All-Purpose Paperback, Quinn Press

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ISBN: 9781443710732

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ISBN: 1443710733

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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading. Aerated bread has been added because of its historical value and because of its possible future. Dry Milk is another recent important addition to baking materials. Yeast, is necessariIy a technical subject, has been treated in as condensed and simple a manner as possible. The author acknowledges his indebtedness to an anonymous friend for the section on the manufacture of yeast. This is the first exact and detailed description of yeast manufacture in English, and is an importarit addition to the literature of chemical technology. Baking powder is a subject on which the bakers and the public have been misinformed. The water has been so badly stirred up by the baking powder controversy...

Informations détaillées sur le livre - Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder


EAN (ISBN-13): 9781443710732
ISBN (ISBN-10): 1443710733
Livre de poche
Date de parution: 2008
Editeur: Quinn Press
100 Pages
Poids: 0,136 kg
Langue: eng/Englisch

Livre dans la base de données depuis 25.02.2009 20:14:11
Livre trouvé récemment le 30.11.2017 21:24:40
ISBN/EAN: 9781443710732

ISBN - Autres types d'écriture:
1-4437-1073-3, 978-1-4437-1073-2


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