The bread and biscuit bakers and sugar-boiler's assistant
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Robert Wells
- ناشر : London, Crosby Lockwood
- چاپ و سال / کشور: 1896
- شابک / ISBN : 9780000000013
Description
TABLE OF CONTENTS BREAD AND BISCUIT BAKING, ETC. I. -- INTRODUCTORY CHAPTER……………………………………….4 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…………………………….11 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……………………………………………….15 GINGERBREAD, PARKINGS, SHORTBREAD, ETC…………………………..27 HARD BISCUITS……………………………………………………………………32 FANCY BISCUITS, ALMONDS, Etc………………………………………………38 PASTRY, CUSTARDS, ETC………………………………………………………49 FRUIT CAKES, BRIDE CAKES, ETC…………………………………………….51 HANDY WHOLESALE RECIPES FOR SMALL MASTERS……………………59 The Sugar Boiler’s Assistant CONFECTIONS IN SUGAR-BOlLING……………………………………………62 COLORING SUGAR………………………………………………………………..73 LOZENGES………………………………………………………………………….76 ICE CREAMS………………………………………………………………………..77 PRESERVING FRUITS…………………………………………………………….79 CHOCOLATE………………………………………………………………………..83
