Bibliothèque

The Book of Bread

Auteur(s)
SIMMONS Owen
Editeur
Maclaren & Sons
Bibliothèque(s)
Boulangerie
Parution
1903
ISBN
NC
Boutique
Acheter ce livre ­­»
The book of bread

Résumé

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