Molds in Bakeries: Their Source, Varieties and Method of Prevention (Classic Reprint) - Couverture souple

Streider, J. W.

9781331892465: Molds in Bakeries: Their Source, Varieties and Method of Prevention (Classic Reprint)

Couverture souple

ISBN 10 : 1331892465 ISBN 13 : 9781331892465

Editeur : Forgotten Books, 2018

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.

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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1331892465
ISBN 13: 9781331892465
Reliure: Broch�
Nombre de pages: 36
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Molds in Bakeries: Their Source, Varieties and Method of Prevention

J. W. Streider, R. N. McClellan

Edit� par Forgotten Books, 2024

ISBN 10 : 1331892465 ISBN 13 : 9781331892465

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book explores causes and prevention methods of mold in bakeries. Despite the prevalence of bakery-made bread in modern times, ensuring its freshness presents a unique set of challenges, and the author offers a timely solution to this problem. The book begins with a review of existing literature and sanitary surveys of various bakeries, including a detailed description of each bakery's process and equipment. The author discusses the importance of inhibiting mold growth on bread, both in terms of preserving the quality of the product and preventing its negative impact on health. The detailed results of the author's experiments offer conclusive evidence that mold spores do not survive the baking process and that contamination occurs after the bread leaves the oven. The book discusses the various sources of infection and methods by which the bread becomes infected, including the process of cooling and contact with wrapping paper. The author also examines the infection of wrapping paper itself, including the methods used in its manufacture and the role of air exposure in the process. This book will be of great value to bakers, food scientists, and anyone interested in the prevention of mold in baked goods. 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. N� de r�f. du vendeur 9781331892465_0

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