Siebel's Manual and Record Book for Bakers and Millers (Classic Reprint)

From the reports, lie may readily see the influence of different ingredients that enter into his formula, of the effect of temperature, humidity and pressure and time, etc., on fermentation and that upon the quality of the loaf. From these observations he is enabled to have a complete and accurate control and knowledge of his product both as to proper conditions for manufacture and as to the cost of the product. AVe wish to point out and emphasize the convenient form in which the formulas for different cakes and bread are introduced and contained. The charts are so arranged that the Baker has ready access to the many formulas, each of which has proven to be an excellent one. Some of the formulas are standard ones, but many are new and are included inasmuch as after a thorough trial they have given excellent products: As already stated the writing and compilation of the material for such a book as this has necessitated arduous effort on our part in an endeavor to reduce the errata to a minimum. In spite of our diligence, however, errors may have crept in, and the Industry will confer a favor upon the Institute by bringing them to our attention. Furthermore, any suggestions as to the arrangement or otherwise, will be welcomed so that we may make the necessary changes in subsequent editions. We are indebted to the individual members of the Faculty whose arduous devotion has made this Book possible, and we feel that the result of their efforts merits the commendation of the members of the Baking and Milling Industry to whose judgment this Book is confidently submitted. Very respectfully, SIEBEL INSTITUTE OF TECHNOLOGY.
(Typographical errors above are due to OCR software and don't occur in the book.)

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Forgotten Books' Classic Reprin