Wheat Flour and Bread (Classic Reprint) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Wheat Flour and Bread (Classic Reprint) PDF full book. Access full book title Wheat Flour and Bread (Classic Reprint) by Harry Snyder. Download full books in PDF and EPUB format.
Author: Harry Snyder
Publisher: Forgotten Books
ISBN: 9780656254699
Category : Business & Economics
Languages : en
Pages : 24
Get Book Here
Book Description
Excerpt from Wheat Flour and Bread By harry snyder, Professor of Chemistry, College of Agriculture, University of Minnesota, and charles D. Woods, Director Maine Agricultural Experiment Station. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: Harry Snyder
Publisher: Forgotten Books
ISBN: 9780656254699
Category : Business & Economics
Languages : en
Pages : 24
Get Book Here
Book Description
Excerpt from Wheat Flour and Bread By harry snyder, Professor of Chemistry, College of Agriculture, University of Minnesota, and charles D. Woods, Director Maine Agricultural Experiment Station. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: William Jago
Publisher: Forgotten Books
ISBN: 9780282850791
Category : Science
Languages : en
Pages : 534
Get Book Here
Book Description
Excerpt from The Chemistry of Wheat, Flour, and Bread My first idea was to reprint the articles almost exactly as they originally appeared; but having commenced the task of remodelling them I found the work growing on my hands until something like three quarters of the matter of the book was entirely re-written. Hence a task which at its commencement I had hoped to have completed In a month has extended over a year. An inspection of the book will sufficiently Show the nature of its contents. Some few words of explanation of its objects are due to the reader. One of my aims has been to provide a text-book for such students as are anxious to make themselves acquainted with those departments of Chemistry and other allied sciences which have a more or less direct bearing on Milling and Baking. The earlier part of the work is devoted to an exposition of general principles, after which their application to practical work is described. I hope that in this capacity the book may be found of service by those who are preparing for the Technological Examinations Of the City and Guilds of London Institute in Milling and Breadmaking. It has for some time formed the basis of the course of study through which my own milling and baking students have worked. Breadmaking is essentially a chemical opera tion; but in order to make my treatment of its Technology fairly complete I have introduced a chapter descriptive of modern Baking Machinery and Appliances. I have not attempted the same for Milling, because Machinery there plays so much more important a part that to have done so would altogether have altered the character of the presentbook: further, the subject has been already dealt with in previou'sly written works. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: Edwin Lincoln Barker
Publisher: Forgotten Books
ISBN: 9780331426625
Category :
Languages : en
Pages : 32
Get Book Here
Book Description
Excerpt from The Story of Bread It seems rather strange that people should be forced to fight for bread. That is to say, it seems strange to us who live in this Age of Plenty. Oh, yes, it's true that our large cities still have their bread lines. But bread lines are not for the lack of bread. They are for the lack of something or other which puts up the fight that gets bread, and all that goes with it. There is plenty of bread today, and it is cheap enough, too. Every bread line and every soup house 18 a sign that somewhere in our civic, indus trial, or social machinery, something is out of gear. If a man is willing to work, he should be given work to do; if he is not willing, he should be given some thing else - say, a loaf of bread, a bowl of soup, and numerous kicks, all properly placed. However, this is a problem to be worked out by our economical and sociological friends. But to go back to the days when people fought for bread - no farther back than your great grand father and mine. They might better have saved their strength, for there was no bread to be had, for there was no flour, for there was no wheat, for there were no large fields planted, for there were no quick ways of gathering the harvests. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: John Kirkland
Publisher: Forgotten Books
ISBN: 9780267349067
Category : Business & Economics
Languages : en
Pages : 70
Get Book Here
Book Description
Excerpt from Three Centuries of Prices of Wheat, Flour and Bread: War Prices and Their Causes This work is not issued for entertainment, but only as a handy source of reference to the many who do, or who must, make them selves familiar with relative prices. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: William Crowell Edgar
Publisher: Forgotten Books
ISBN: 9780331080568
Category : Business & Economics
Languages : en
Pages : 196
Get Book Here
Book Description
Excerpt from The Story of a Grain of Wheat The story of a grain of wheat must be at the same time the story of a sack of flour and the story of a loaf of bread, in order to be at all com prehensive, and yet we may not, for lack of space, dwell upon the technical making of flour or the baking of bread. Each of these subjects would require a book in itself, and many books there are, printed in various tongues, which treat of them. Wheat is flour, flour is bread, and bread is food, the chief of all foods; man's constant mainstay and support from time immemorial, the primary object in his struggle for existence. Food for the stomach takes precedence in the long list of man's demands upon the world, and bread has been the cry of the needy since history's beginning. The story of a grain of wheat tells the story of man's long-continued struggle for plenty; the response of nature to her children asking for food; the emergence of mankind from savagery, when, regardless of anything save the pangs of hunger, the first miller plucked the berry from the stalk and, using his teeth for mill-stones, ground grist for a customer who would not be denied - his stomach. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: Isabel Bevier
Publisher: Forgotten Books
ISBN: 9780267880713
Category : House & Home
Languages : en
Pages : 48
Get Book Here
Book Description
Excerpt from Some Points in the Making and Judging of Bread Let us understand then the general differences in these two types of flour in regard to source and properties. (the bread-making processes adapted to the two kinds will be discussed later.) Winter wheat is that type sown in the fall and harvested in the early summer. It is grown usually in the central and eastern parts of the United States where the winters are not severe enough to destroy the crop, while Spring wheat is the type grown largely in the north western parts of the United States and Canada. In general, the grains differ in appearance: the spring wheat type is harder, yields a [tour that has a granular feel, has a larger proportion of gluten, will absorb more water and is known as a strong, hard wheat flour. In distinction from this, the grains from winter wheat are larger, softer, the flour hasa powdery feel, a smaller percentage of gluten and a larger percentage of starch, and is known as a soft flour. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: Chad Robertson
Publisher: Lorena Jones Books
ISBN: 0399578846
Category : Cooking
Languages : en
Pages : 369
Get Book Here
Book Description
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author: Annalise G. Roberts
Publisher: Agate Publishing
ISBN: 1572846402
Category : Cooking
Languages : en
Pages : 225
Get Book Here
Book Description
The revised and expanded edition of this acclaimed gluten-free baking bible features more than forty new recipes. Cookbook author Annalise Roberts has been a pioneer of delicious and simple gluten-free baking. In Gluten-Free Baking Classics, she shares recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Every recipes uses a precise mixes of gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for bakers of all skills levels, featuring detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Sample delights featured in this volume include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. This extensively expanded second edition includes Cinnamon Rolls, Gingerbread Men, Fresh Pasta, and much more.
Author: William Jago
Publisher:
ISBN: 9781330597552
Category : History
Languages : en
Pages : 642
Get Book Here
Book Description
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 The Intervention of war conditions has sadly interfered with the developments of this book, which the Authors had hoped to incorporate in a new edition. 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 corrections and additions rendered necessary by advances in knowledge during the past few years. This has been rendered possible by the action of The Bakers Helper Company, which has thrown itself into the breach at a time when the publication of a technical work is fraught with great difficulties and considerable risk. To that company in America, and The Northern Publishing Company, Limited, of Liverpool, well known as the proprietors of "Milling," the Authors are indebted for the promise of every effort as publishers to bring the book to the notice of the milling and baking trades. The Authors wish to make every acknowledgment, with their most sincere thanks, of the valuable help they have received from Miss Morris, of the staff of The Bakers' Helper Company, who has read the proofs and checked the passage of the book through the press in a most efficient manner. The volume now offered to the reader must be regarded as a development of the writers' former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. 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.
Author: Clive Maine McCay
Publisher: Courier Corporation
ISBN: 9780486239958
Category : Cooking
Languages : en
Pages : 36
Get Book Here
Book Description
Famed high-protein recipe incorporated into breads, rolls, buns, coffee cakes, pizza, pie crusts, more.
