The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint)

It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. In addition the authors have endeavoured to make the book as complete a work of general reference as possible.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.. Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Mak