The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery

Langue : anglais

Edité par Bakers' Helper Company, Chicago, IL, 1921

Image de l’article 1 de 5

Vendeur : Books by White/Walnut Valley Books, Winfield, KS, Etats-UnisBooks by White/Walnut Valley Books

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 1 février 2011

Livre relié

Etat: Occasion - Satisfaisant

EUR 78,30

EUR 4,25 expédition 
Expédition nationale : Etats-Unis

Quantité disponible : 1 disponible

Ajouter au panier
Retours gratuits sous 30 jours

A propos de cet article

Bakers' Helper Company, Chicago, IL. 1921. Hardcover. 2nd Edition. Retired college library copy. Book is tight, square, and unmarked but for F/O name on the FFFP, a library blind stamp on the title page; and scattered marginal notes. Book Condition: Good +; index label on the spine; shelfwear and fabric wear at head, tail, and tips; library bookplate on front pastedown; pocket on rear pastedown. No DJ. Green cloth boards and spine with bright gilt lettering on the spine; embossed borders on boards. Interior hinges are sound and not split. 630 pp 8vo. This book was the textbook and the bible of its day in the bread-making world of the UK, the USA, and elsewhere. The object of the present work is to deal with those branches of knowledge which torether constitute the scientific foundations of bread-making as a science in itself. Paramount among these is Chemistry, which is closely associate with Heat and its properties, Fermentation and the Biology of Micro-organisms, Vegetative Physiology in its relation to the Wheat Plant, and Microscopy. Bread-making is viewed as Art or Industry and the design of bakeries and the adaptation of Machinery for various purposes is discussed. Following is a description of the various processes and operations in the Commercial Manufacture of Bread, together with an investigation of the many important practical problems connected therewith. The work concludes with a description of the chemistry of confectioners' raw materials. A clean very presentable copy.…

N° de réf. du vendeur 014670

Détails bibliographiques

Titre
The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery
Auteur
William Jago, William C. Jago
Éditeur
Bakers' Helper Company, Chicago, IL
Année de publication
1921
État de l'article
Good
Jaquette
No Jacket
Reliure
Hardcover
Langue
anglais
Édition
2nd Edition
Dimensions
8vo - over 7¾ - 9¾" tall
Catalogues du vendeur
Business/Trade/Industry, Science, Technology

Books by White/Walnut Valley Books

Winfield, KS, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 1 février 2011

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article5 à 14 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 4,25EUR 13,41
Les délais de livraison sont fixés par les vendeurs et varient en fonction du transporteur et du lieu. Les commandes transitant par les douanes peuvent être retardées et les acheteurs sont responsables de tous les droits ou frais associés. Les vendeurs peuvent vous contacter au sujet de frais supplémentaires afin de couvrir toute augmentation des coûts d'expédition de vos articles.

Modes de paiement

  • Visa
  • Mastercard
  • American Express
  • Carte Bleue
  • Apple Pay
  • Google Pay

Spécialité

Vietnam War, Medical Related, Southwest History, Biographies, US Military, Sports, World War I, Middle East Affairs, Kansas Related, World War II, Oklahoma Related, Autobiographies

Profil professionnel du vendeur

Books by White/Walnut Valley Books

KS, Etats-Unis