Category: Science - Chemistry/Biochemistry
In submitting the following pages for public approval, the Author hopes that the work may prove acceptable and useful to the Baking Trade as a Book of Instruction for Learners, and for daily reference in the Shop and Bakehouse; and having exercised great care in its compilatio...
In submitting the following pages for public approval, the Author hopes that the work may prove acceptable and useful to the Baking Trade as a Book of Instruction for Learners,...
2. Part 2Take the first condition--_What to do_. This may be considered on two grounds, generally known as the _practical_ and the _theoretical_, though the latter is sometimes confounde...
3. Part 3To make a sack of flour into bread the baker takes the flour and empties it into the kneading trough; it is then carefully passed through a wire sieve, which makes it lie lighte...
4. Part 4Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix ½ oz. of carbonate of soda and ¼ oz. of acid with 2 lbs. of flour; weigh 8 ozs. of currants. Mix all together with m...
5. Part 5_Genoas_ are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the si...
6. Part 6To make this take 2 lbs. of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly...
7. Part 7Moisten the sugar, which should be white and of the finest quality, with peppermint water, or flavour it with the essence of peppermint and moisten it with a little clear water....
8. Part 8Take 4 quarts of clear raspberry juice, add to it 8 pounds of sifted lump sugar, set it on a clear fire in your preserving pan, stir it with the spatter to keep it from burning;...