A text-book of the science and art of bread-making; including the chemistry and analytic and practical testing of wheat, flour, and other materials emloyed in baking - Brossura

Jago, William

Brossura

ISBN 10: 1235900428 ISBN 13: 9781235900426

Casa editrice: RareBooksClub.com, 2012

Riassunto

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 Excerpt: ...336 and 337, call for no very special remarks: in addition to the samples here quoted, many of those given in the previous tables find their way also into the places included in this list. The wheats in Nos. 1-4 were specially ground on stones, and the flour produced dressed through No. 9 silks. The upper gluten figures in No. 1 were obtained by allowing the flour to remain in dough for two hours liefore washing out the gluten. Flour from Red Wheal, grown in Midlothian, Scotch Milled Flour from Kiln-dried Scotch Wheat (No. 16, Fig. 42)... Flour from OKI White English Wheat (No. 15, Fig. 42)... Flour from Hard Minnesota Wheat, Scotch Milled Flour from Dantzic Wheat, Irish Milled Flour from Oremburka Wheat Flour from Kulanka Wheat Straight Grade from Winter American Wheat Patent from ditto Straight Grade from Minnesota Wheat Patent from ditto Best Patent from No. I Duluth Spring Wheat, Roller Milled (N 43. Fig-42) Second Patent from the same Wheat (No. 44, Fig. 42)... Remaining Flour from same Wheat (No. 45, Fig. 42) Straight Grade from Azima Wheat Straight Grade from very choice Californian Wheat (No. 20, F ig. 42) Flour from Taganrog Wheat, ground on French Stones, dressed on Silk Keel, Cloth, Nos. 9, 10, II, and 12, Swiss (No. 35, Fig. 42) Flour from Varna Wheat (No. 25, Fig. 42) F'lour from Varna Wheat, slightly heated in hold of vessel (No. 24, Fig. 42) Flour from No. I White Bombay Wheat, 12 per cent, of water added 24 hours before grinding (No. 31, Fig. 42) F'lour from No. I White Bombay Wheat, milled dry (No. 32, Fig. 42) Flour from Middlings of No. I White Bomliay Wheat, rolled and dressed through No. 10 Silk Flour from Red Californian Wheat, (No. 2, Fig. 42) Patent Flour from Manitoba Hard Fyfe Wheat (No. 49, Fig. 42) Bakers' F'lour from ditto 3S OS...

Su questa edizione

• Editore: RareBooksClub.com
• Data di pubblicazione: 2012
• ISBN 10: 1235900428
• ISBN 13: 9781235900426
• Rilegatura: Copertina flessibile
• Numero di pagine: 282