A Treatise on Baking


Reproduced on the FAQ for alt.bread.recipes website

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+ A Treatise On Baking
Wheat and Flour
Water
Salt
Yeast
Sugar
Diamalt
Shortening
Arkady
Milk
The Scientific Manufacture of Bread
Essential Factors Influencing Bread Quality
Temperature and Humidity
Rope and Mold
Increasing Bakery Efficiency
Miscellaneous Information
+ Part II
Formulas for Bread and Other Bakery Products Listed and Explained
Index

Index

[ACH Foods, Inc., the copyright owner, has graciously permitted the reproduction of A Treatise on Baking, by Julius E. Wihlfahrt, in HTML format on the alt.bread.recipes FAQ Web site. You may link to it but you may not republish it in any other venue without written permission of ACH Foods, Inc.]

INDEX

[NOTE:—This is a stub file. The index for Part One of the book is not implemented in the online version. The index for Part Two can be found here. ]

COLOPHON

Contents of this book, including the Web rendition of the book is copyright ACH Foods, Inc. All rights reserved. Specific permission was obtained prior to copying the book for this site.

Optical character recognition of original printed book by Kathy Rapp.

Cleanup of OCR by Barry Harmon, who generously provided his copy of the book for use in this project.

Conversion to HTML by Dick Margulis.

 

Design and Layout: © Anthony Kohn, 2004-7
Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7
All rights reserved.
"A Treatise on Baking is © ACH Foods Inc, and is reproduce on the alt.bread.recipes FAQ website with permission.
This page can be found at http://www.abrfaq.info/treatise/207
It was accessed at 17:26, 05 Feb 12 (GMT +1100)