Library

The Book of Bread

Author(s)
SIMMONS Owen
Editor
Maclaren & Sons
Library(ies)
Bakery
Release date
1903
ISBN
NC
Shop
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Summary

The Illustrations
Ingredients and their uses
The good and faculty points of a loaf
The changes in flour and bread during storage, fermentation, baking, and digestion
The finishing of the dough
Machinery, appliances, ovens, firing, draught and ventilation
Methods of fermentation and manufacture
Useful data
Index