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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Hart, Richard N.
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Hart, Richard N.:

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

2008, ISBN: 9781443710732

[ED: Kartoniert / Broschiert], [PU: Quinn Press], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextLeavening Agents Yeast, Leave… Mehr…

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Hart, Richard N.:

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

2008, ISBN: 9781443710732

Quinn Press, Paperback, 100 Seiten, Publiziert: 2008-08-25T00:00:01Z, Produktgruppe: Book, 0.14 kg, Cookbooks, Food & Wine, Subjects, Books, General & Reference, Chemistry, Science & Math… Mehr…

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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Hart, Richard N.
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Hart, Richard N.:
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Taschenbuch

2008

ISBN: 1443710733

[EAN: 9781443710732], New book, [PU: Quinn Press], 100 pages. 8.30x5.50x0.30 inches. In Stock., Books

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Hart, Richard N.:
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - neues Buch

2008, ISBN: 1443710733

Kartoniert / Broschiert COOKING / General, mit Schutzumschlag 11, [PU:Quinn Press]

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Richard N. Hart:
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder - Taschenbuch

2008, ISBN: 9781443710732

Buch, Softcover, [PU: Read Books], Read Books, 2008

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

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 another recent important addition to baking materials. Yeast, is necessariIy 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 importarit 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...

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


EAN (ISBN-13): 9781443710732
ISBN (ISBN-10): 1443710733
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2008
Herausgeber: Read Books
100 Seiten
Gewicht: 0,136 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2009-02-25T20:14:11+01:00 (Berlin)
Detailseite zuletzt geändert am 2023-11-10T17:27:02+01:00 (Berlin)
ISBN/EAN: 1443710733

ISBN - alternative Schreibweisen:
1-4437-1073-3, 978-1-4437-1073-2
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: quinn, audin
Titel des Buches: rising, bread and salt, fermentation, baking, yeast, barcelona, geometry systems


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