Publisher's Synopsis
Excerpt from Baking Test as Commercially Applied to Wheat and Flour
The general idea of the system.is first to mill the wheat sample to flour, than to analyze the flour and bake it under identical conditions with a standard flour. In this way the sample can be judged in terms of the standard flour of the locality. Such.a comparison would be very valuable if it were not that the methods of milling and the various systems of'baking used by the different commercial laboratories are so varied that it is difficult to place a comparative value on reports of wheats or flours tested in different laboratories.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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.
