Buy Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Art, Film & Photography > Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads
Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads

Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1923 edition. Excerpt: ...work. Irish loaf. In this form four or six loaves are baked together on a single large baking sheet. Slices from these loaves have little crust, and lack the uniformity necessary in quantity serving. Oven or hearth loaf. This form is baked on the oven bottom without a pan. Rye bread is usually baked in this way and gives a distinctive oval slice. French bread is a long loaf also baked on the oven bottom. A scaling weight of 1 J4 pounds yields a loaf 3 inches in diameter and 18 inches long. Vienna bread, while like the French bread in flavor, is larger in center with tapering ends. Belgian or round loaf. This is another form of hearth bread and usually has many gashes across the top, giving large proportions ofcrisp crust. Twin loaf. Two home-made loaves are baked in a large tin, resulting in one crustless side to each loaf. All these shapes are obtainable from the best bakeries, and each has its desirable characteristics for individual tastes. FRENCH BREAD French bread makes a most excellent change from the regular loaf and is particularly good to use at dinner and with soups. Any bakeshop that has an oven with steam connections need have no difficulty in producing French Bread. A small amount of steam in the oven keeps the surface of the loaves moist until the loaf has expanded to its full size. Then the steam is turned off, and a thin, crisp brown crust is formed. The average baker does not use a separate recipe for this bread, but takes any sponge containing little or no fat. The use of fat gives a soft and not a crisp crust, which is the characteristic quality desired in French Bread. TWENTY ONE-POUND LOAVES 4 quarts water 3 ounces salt 3 ounces yeast 12 pounds flour Make dough by sponge method. Scale loaves 18 ounces. Mold into long loaves....


Best Sellers


Product Details
  • ISBN-13: 9781151613530
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 32
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1151613533
  • Publisher Date: 08 Jul 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 77 gr


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads
Rarebooksclub.com -
Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Cooking Problems of the Community Group and Formulas Standardized for Quantity Work; Breads

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!