Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Development and Use of Baking Powder and Baking Chemicals
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Forgotten Books publishes hundreds of thousands of rare and classic books.
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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Development and Use of Baking Powder and Baking Chemicals (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book explores the history and development of baking powder and baking chemicals, from their humble beginnings to their widespread use in modern-day baking. The author traces the evolution of baking methods, discussing the various types of leavening agents used throughout history, including yeast, sour milk, and eventually baking powder. The book delves into the chemistry behind baking powder, explaining the role of the acid-reacting component and the alkaline ingredient in creating carbon dioxide gas, which causes baked goods to rise. The author also discusses the different types of baking powders available, including cream of tartar, phosphate, and combination powders, and their suitability for various baking applications. By providing insights into the history, chemistry, and practical uses of baking powder and baking chemicals, this book serves as a valuable resource for home bakers, culinary students, and professionals in the food industry. It sheds light on the science behind the art of baking, empowering readers to make informed choices about the ingredients they use and to achieve successful baking results. 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 réf. du vendeur 9781528224659_0
Acheter neuf
EUR 15,45
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Development and Use of Baking Powder and Baking Chemicals (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781528224659
Acheter neuf
EUR 24,25
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Development and Use of Baking Powder and Baking Chemicals (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781528224659
Acheter neuf
EUR 24,22
Expédition à EUR 3,85
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)