THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials

William C. Jago.

Published by London Simpkin Marshall,Hamilton,Kent & Co Ltd. 1911, 1911

About this Item

An excellent copy of the scarce First Edition of what was for many years considered as The Bible of the Bread-making World in both Britain & America bridging the gap between the science & art of baking and providing a foundational understanding of the processes behind commercial bread production ie. Chemical Foundations: Exploreing the chemical elements, organic compounds, and the role of mineral and fatty substances in dough.
Biological Processes Offering detailed insights into fermentation & the biology of micro- organisms, and the physiology of the wheat grain.Practical Testing: Includes methods for the analytical and testing of wheat flour, yeast, and other ingredients to ensure quality control. Bakery Engineering: Discusses bakehouse design, machinery, the adaptation of equipment for large-scale manufacture. A huge tome L 8vo.[10"X7"] viii.908pps.+xxiv.pps of advertisements Re-cased and emphatically NOT ex-library.

Seller Inventory # 7484

Bibliographic Details

• Title: THE TECHNOLOGY OF BREAD-MAKING: Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials
• Publisher: London Simpkin Marshall,Hamilton,Kent & Co Ltd. 1911
• Publication Date: 1911
• Language: English
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Very Good