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

Lingua: inglese

Editore: Bakers' Helper Company, Chicago, IL, 1921

Immagine dell’articolo 1 di 5

Da: Books by White/Walnut Valley Books, Winfield, KS, U.S.A.Books by White/Walnut Valley Books

Venditore con 5 stelle

Venditore AbeBooks dal 1 febbraio 2011

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Descrizione dell’articolo da parte del venditore

Bakers' Helper Company, Chicago, IL. 1921. Hardcover. 2nd Edition. Retired college library copy. Book is tight, square, and unmarked but for F/O name on the FFFP, a library blind stamp on the title page; and scattered marginal notes. Book Condition: Good +; index label on the spine; shelfwear and fabric wear at head, tail, and tips; library bookplate on front pastedown; pocket on rear pastedown. No DJ. Green cloth boards and spine with bright gilt lettering on the spine; embossed borders on boards. Interior hinges are sound and not split. 630 pp 8vo. This book was the textbook and the bible of its day in the bread-making world of the UK, the USA, and elsewhere. The object of the present work is to deal with those branches of knowledge which torether constitute the scientific foundations of bread-making as a science in itself. Paramount among these is Chemistry, which is closely associate with Heat and its properties, Fermentation and the Biology of Micro-organisms, Vegetative Physiology in its relation to the Wheat Plant, and Microscopy. Bread-making is viewed as Art or Industry and the design of bakeries and the adaptation of Machinery for various purposes is discussed. Following is a description of the various processes and operations in the Commercial Manufacture of Bread, together with an investigation of the many important practical problems connected therewith. The work concludes with a description of the chemistry of confectioners' raw materials. A clean very presentable copy.…

Codice articolo 014670

Dati bibliografici

Titolo
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
Autore
William Jago, William C. Jago
Editore
Bakers' Helper Company, Chicago, IL
Anno di pubblicazione
1921
Condizione
Good
Sovraccoperta
No Jacket
Rilegatura
Hardcover
Lingua
inglese
Edizione
2nd Edition
Dimensioni
8vo - over 7¾ - 9¾" tall
Cataloghi dei venditori
Business/Trade/Industry, Science, Technology

Books by White/Walnut Valley Books

Winfield, KS, U.S.A.

Venditore con 5 stelle

Venditore AbeBooks dal 1 febbraio 2011

Tariffe di spedizione nazionale per U.S.A.

ArticoloDa 5 a 14 giorni lavorativiDa 3 a 6 giorni lavorativi
Primo articoloEUR 4,25EUR 13,41
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Books by White/Walnut Valley Books

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