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TABLE OF CONTENTS BREAD AND BISCUIT BAKING‚ ETC. I. -- INTRODUCTORY CHAPTER Slow Process in the Art of Bread-making Need of Technical Training Chemistry as applied to Bread-making. Process of Fermentation. Liebig on the Process of Bread-making Professors Jago and Graham on Brown Bread II. -- GENERAL REMARKS ON BAKING Baking and its several Branches Essentials of good Bread-making German Yeast and Parisian Barm Recipe for American Patent Yeast. Judging between good and bad Flour Liebig on the Action of Alum in Bread Professor Vaughan on Adulteration with Alum Importance of good Butter to the Pastrycook. Recipes BREAD‚ TEA CAKES‚ BUNS‚ ETC GINGERBREAD‚ PARKINGS‚ SHORTBREAD‚ ETC HARD BISCUITS FANCY BISCUITS‚ ALMONDS‚ Etc PASTRY‚ CUSTARDS‚ ETC FRUIT CAKES‚ BRIDE CAKES‚ ETC HANDY WHOLESALE RECIPES FOR SMALL MASTERS The Sugar Boiler's Assistant CONFECTIONS IN SUGAR-BOlLING COLORING SUGAR LOZENGES ICE CREAMS PRESERVING FRUITS CHOCOLATE |