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Hart - Leavening Agents Yeast Leaven Salt-Rising Fermentation Baki - J555z

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£22.24
ApproximatelyEUR 26.12
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eBay item number:386972757422
Last updated on 25 May, 2024 18:09:11 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Fiction/Non-Fiction
Non-Fiction
Brand
NA
Weight
0.14
Style
NA
Title
Leavening Agents Yeast Leaven Salt-Rising Fermentation Baking
Release Title
Leavening Agents Yeast Leaven Salt-Rising Fermentation Baking
Record Grading
New
Sleeve Grading
New
Platform
NA
Size
NA
Film/TV Title
Leavening Agents Yeast Leaven Salt-Rising Fermentation Bakin
Colour
NA
Material
NA
Department
NA
Movie/TV Title
Leavening Agents Yeast Leaven Salt-Rising Fermentation Bakin
UPC
9781443710732
EAN
9781443710732
ISBN
9781443710732
Item Length
215.9
Main Stone
NA
Metal Purity
NA
Metal
NA
Connectivity
NA
Model
NA
Publication Year
2008
Format
Paperback
Language
English
Book Title
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder
Item Height
216mm
Author
Richard N. Hart
Publisher
Read Books
Genre
Cookbooks
Item Width
140mm
Item Weight
138g
Number of Pages
100 Pages

About this product

Product Information

Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading. Aerated bread has been added because of its historical value and because of its possible future. Dry Milk is another recent important addition to baking materials. Yeast, is necessariIy a technical subject, has been treated in as condensed and simple a manner as possible. The author acknowledges his indebtedness to an anonymous friend for the section on the manufacture of yeast. This is the first exact and detailed description of yeast manufacture in English, and is an importarit addition to the literature of chemical technology. Baking powder is a subject on which the bakers and the public have been misinformed. The water has been so badly stirred up by the baking powder controversy...

Product Identifiers

Publisher
Read Books
ISBN-13
9781443710732
eBay Product ID (ePID)
200592454

Product Key Features

Book Title
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder
Author
Richard N. Hart
Format
Paperback
Language
English
Publication Year
2008
Genre
Cookbooks
Number of Pages
100 Pages

Dimensions

Item Height
216mm
Item Width
140mm
Item Weight
138g

Additional Product Features

Title_Author
Richard N. Hart
Country/Region of Manufacture
United Kingdom

Item description from the seller

Business seller information

iHaveit UK Ltd
Michael V
20 Pontings Close
Blunsdon
Swindon
Wiltshire
SN26 7AH
United Kingdom
Show contact information
:liamEoi.tievahi@nic_haon
noah_cin@ihaveit.io
Value added tax number:
  • GB 343612519
Trade registration number:
  • 11290771
I certify that all my selling activities will comply with all EU laws and regulations.
iHaveit

iHaveit

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All good thanks ..