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Richard N. Hart

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder

Buch

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading. Aerated bread has been added because of its historical value and because of its possible future. Dry Milk is a… Mehr

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Produktdetails


  • ISBN: 978-1-4437-1073-2
  • EAN: 9781443710732
  • Produktnummer: 4024344
  • Verlag: Quinn Press
  • Sprache: Englisch
  • Erscheinungsjahr: 2008
  • Seitenangabe: 100 S.
  • Masse: H21.6 cm x B14.0 cm x D0.5 cm 138 g
  • Abbildungen: Paperback
  • Gewicht: 138

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