Leavening Agents

di

Richard N. Hart

Forgotten Books

Leavening Agents - Bookrepublic

Leavening Agents

di

Richard N. Hart

Forgotten Books

FORMATO

Nessuna protezione

DISPOSITIVI SUPPORTATI

computer

e-reader/kobo

ios

android

kindle

€ 6,85

Descrizione

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 sup plied 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 another recent important addition to baking materials. Yeast, which is necessarily a technical subject, has been treated in as condensed and simple a manner as possible. The author acknowledges his indebtedness to an anonymous friend for the section on the manufacture of yeast. This is the first exact and detailed description Of yeast manufacture in English, and is an important addition to the literature of chemical technology. Baking powder is a subject on which the bakers and the public have been misinformed. The water has been so badly stirred up by the baking powder controversy, that the non-technical man has been unable to see beyond the words alum and cream Of tartar. This section has been written without personal bias and the facts have been verified.

Dettagli

Dimensioni del file

3,9 MB

Lingua

eng

Anno

2017

Isbn

9780243758944

Informativa e consenso per l'uso dei cookie
Questo sito utilizza, fra gli altri, cookie tecnici, cookie di marketing generico anche di terze parti, cookie di profilazione di terze parti. I cookie servono a migliorare il sito stesso e l'esperienza di navigazione degli utenti. Per conoscere tutti i dettagli, può consultare la nostra cookie policy qui. Cliccando sul pulsante "Ho capito", accetta l’uso dei cookie.