THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials

Name: THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials
Author: William C. Jago.

Book Description

An excellent copy of the scarce First Edition of what was for many years considered as The Bible of the Bread-making World in both Britain & America bridging the gap between the science & art of baking and providing a foundational understanding of the processes behind commercial bread production ie. Chemical Foundations: Exploreing the chemical elements, organic compounds, and the role of mineral and fatty substances in dough. Biological Processes Offering detailed insights into fermentation & the biology of micro- organisms, and the physiology of the wheat grain.Practical Testing: Includes methods for the analytical and testing of wheat flour, yeast, and other ingredients to ensure quality control. Bakery Engineering: Discusses bakehouse design, machinery, the adaptation of equipment for large-scale manufacture. A huge tome L 8vo.[10"X7"] viii.908pps.+xxiv.pps of advertisements Re-cased and emphatically NOT ex-library.

Author William C. Jago.

Date 1911

Publisher London Simpkin Marshall,Hamilton,Kent & Co Ltd. 1911

Condition Very Good

Price: £75.00

Offered by John L Capes

Contact Dealer Email to Friend Print

Friends of the PBFA

For £10 get free entry to our fairs, updates from the PBFA and more.

Please email info@pbfa.org for more information

Important Information

THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials

Book Description

Friends of the PBFA

Join PBFA

Important Information

THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials

Book Description

Other books

Friends of the PBFA

Join PBFA