by
TAN, PHAY SHING.
Call Number
641.8654 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
95072.0547
Call Number
XX(272807.1)
Publication Date
1935
Summary
A recipe pamphlet by the Jacques Manufacturing Co., Chicago, Illinois, makers of KC Baking Powder.
Format:
Electronic Resources
Relevance:
67178.8281
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by
Dodge, Abigail Johnson.
Call Number
641.815 23
Publication Date
2015
Format:
Electronic Resources
Relevance:
63390.3984
by
Cauvain, Stanley P.
Call Number
664.752 CAU
Publication Date
2019
Summary
The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide guidance for students, technologists and scientists active in both nutrition (including health professionals) and baking. While there is much written and talked about the subject of improving the 'healthiness' of baked products, the available information often lacks the cohesion which would enable practical (and consumer-acceptable) delivery of improved nutrition via bakery products. The proposed work will consider examples of the relationship between human nutrition and baking technology, sometimes harmonious, sometimes not, but always challenging for both nutritionists and bakers. It will do so with the intention of improving the dialogue between the two groups and by suggesting templates for future product development which will aid the achievement of common aims. In achieving the latter a thorough understanding of existing and potential future baking technology is required, which the authors are well-placed to provide. A key aim is to provide those involved in human nutrition with a greater appreciation of the technical and production challenges which face bakers when they attempt to develop new products to meet specific nutritional aims, and to highlight for bakers the technical opportunities which can exist for product and process re-formulation to deliver improved nutrition in bakery products, and in doing so, make a positive contribution to improving human nutrition.
Format:
Electronic Resources
Relevance:
63389.7383
by
Kerwien, Erica.
Call Number
641.56383
Publication Date
2019
Format:
Electronic Resources
Relevance:
60138.9922
by
Friend, Mark, author.
Call Number
641.815 23
Publication Date
2018
Summary
"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
Format:
Electronic Resources
Relevance:
54897.4883
by
Figoni, Paula.
Call Number
641.815 FIG
Publication Date
2011
Summary
The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
Format:
Electronic Resources
Relevance:
52747.7422
by
Davidson, Iain, author.
Call Number
338.7664752 23
Publication Date
2016 2013
Summary
Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.
Format:
Electronic Resources
Relevance:
52744.1406
by
Bradley, Alice, 1875-1946, compiler.
Call Number
XX(272850.1)
Publication Date
1924
Summary
Advertising pamphlet for Arm & Hammer baking soda - includes recipes.
Format:
Electronic Resources
Relevance:
46122.4570
by
Hedh, Jan.
Call Number
641.815 HED
Publication Date
2011
Summary
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions-from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world-including Italian, French, Swiss, German, Arabic, and of course Swedish breads. This book is a must-have for all those who love to bake.
Format:
Electronic Resources
Relevance:
36600.9258
Call Number
XX(272824.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet featuring 100 walnut recipes.
Format:
Electronic Resources
Relevance:
2.2319
by
Crocker, Betty.
Call Number
XX(272772.1)
Publication Date
1933
Summary
Advertising pamphlet for Bisquick - includes recipes.
Format:
Electronic Resources
Relevance:
2.1759
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