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)

Excerpt from 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

In order to meet the insistent demands on the part of both bakers and millers for its reappearance it has been decided to issue a slightly abridged reprint of the previous edition, with certain cor rections and additions rendered necessary by advances in knowledge during the past few years.

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