Bibliothèque

The modern baker confectioner and caterer Vol. II

Auteur(s)
KIRKLAND John
Editeur
The Gresham Publishing Company
Bibliothèque(s)
Boulangerie
Parution
1908
ISBN
NC
Boutique
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The modern baker confectioner and caterer Vol. II

Résumé

Special British classes of bread

Chapter XXV. British small breads: Hot-plate goods
Chapter XXVI. British small breads: Oven goods
Chapter XXVII. British special and fancy breads
Chapter XXVIII. Harvest festival bread
Chapter XXIX. Milk bread
Chapter XXX. Currant and sultana bread
Chapter XXXI. Hand-made hard biscuits
Chapter XXXII. Medicinal and invalid bread
Chapter XXXIII. British vienna bread: Moulding of rolls
Chapter XXXIV. British vienna bread: glazing and baking

Continental bread

Chapter XXXV. Continental vienna bread
Chapter XXXVI. Continental common bread: belgian, french and german
Chapter XXXVII. Continental common bread: Dutch bread

Yeast foods and bread-improvers

Chapter XXXVIII. Yeast foods and stimulants: bread-improvers
Chapter XXXIX. Bread-improvers

Chemical aerating agents: Soda, pearlash, etc

Chapter XLI. Chemical aerating agents: Baking powders, etc

Confectionery materials

Chapter XLII. Bakers' fats: butter
Chapter XLIII. Bakers' fats: Margarine, lard, etc
Chapter XLIV. Edible oils
Chapter XLV. Sugars and saccharine materials: Cane and beet sugar
Chapter XLVI. Sugars and saccharine materials: Other sugars and sugar substitutes
Chapter XLVII. Eggs
Chapter XLVIII. Egg substitutes
Chapter XLIX. Flavouring substances: Spices and seeds
Chapter L. Essences and essential oils
Chapter LI. Liqueurs and fruit essences
Chapter LII. Fermented buns