9781332881796 - baking test as commercially applied to wheat and flour (classic reprint) di pirrie, peter gustave (3 risultati)
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,82
Spedizione gratuitaSpedito in U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,38
EUR 3,84 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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- Print on Demand
Da: Forgotten Books, London, Regno UnitoForgotten Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 16,23
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. Print on Demand. Delving into the intricate art of wheat and flour assessment, this book presents groundbreaking methods for discerning the relative baking value of diverse wheat varieties and flour batches. These techniques empower millers and bakers alike with a scientific framework for evaluating w…heat quality. The author, a pioneering expert in the field, meticulously outlines a standardized system for milling and baking, ensuring consistent and unbiased results across laboratories. This system revolutionizes the grading of wheat, shifting it away from subjective sensory analysis toward objective chemical and physical tests. The book underscores the need for a common approach to milling and baking, highlighting the vast disparities prevalent among commercial laboratories. It offers a comprehensive solution, urging the adoption of precise protocols for yeast potency, dough hydration, and expansion, alongside the use of a standardized flour sample. By implementing these methodologies, the author believes that the industry can overcome the current inconsistency in reporting and establish a reliable system for wheat and flour assessment. This, in turn, will lead to more informed decision-making, improved flour quality, and ultimately, enhanced bread-making practices. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
