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Book
Le retour du bon pain: une histoire contemporaine du pain, de ses techniques et de ses hommes
Author:
ISBN: 2262017999 9782262017996 Year: 2002 Publisher: Paris: Perrin,

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Bread.

The Chorleywood Bread Process
Authors: ---
ISBN: 1845691431 9781845691431 1855739623 9781855739628 9786610544615 1280544619 9780849391316 0849391318 Year: 2006 Publisher: Cambridge : Woodhead Publishing Limited,

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Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both

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Bread.


Book
De la falsification du pain : contenant le détail des substances introduites dans les farines de qualité inférieure, pour obtenir du pain plus blanc et les moyens de reconnaitre la fraude dans le pain.
Year: 1854 Publisher: Vilvorde : De Mat,

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Book
A propos du pain
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Year: 1884 Publisher: Bruxelles : Lambert-Stevelinck,

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Book
Le pain
Author:
Year: 1964 Publisher: Paris : Presses universitaires de France,

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Book
Regering der Stad Gend : De Burgemeester en Schepenen der Stad Gend, onderrigt dat zommige Molenaers zig veroorloven van gemaelen Gruys met het Meel te vermengelen, waer door het Brood min voedzaem gemaeckt word; in overweging nemende dat men behoord maetregelen te nemen om dit bedrog te voorkomen; [...].
Author:
Year: 1818 Publisher: Tot Gend : by C. J. Fernand,

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Digital
The necessity of brown bread for digestion, nourishment, and sound health : and the injurious effects of white bread
Authors: ---
Year: 1847 Publisher: London E. Wilson

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Digital
Account of the experiments tried by the Board of Agriculture in the composition of various sorts of bread : anno 1795.
Authors: ---
Year: 1795 Publisher: London Printed for G. Nicol

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Digital
A treatise on the art of bread-making : wherein the mealing trade, assize laws, and every circumstance connected with the art is particularly examined
Authors: ---
Year: 1805 Publisher: London Printed by J. Wright for Vernor and Hood

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Digital
A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
Authors: ---
Year: 1821 Publisher: London Printed for T. Boys

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