A Treatise on Baking Reproduced on the FAQ for alt.bread.recipes website
+ The alt.bread.recipes FAQ Search the FAQ FAQ Statistics + A Treatise On Baking Wheat and Flour Water Salt Yeast Sugar Diamalt Shortening Arkady Milk The Scientific Manufacture of Bread Essential Factors Influencing Bread Quality Temperature and Humidity Rope and Mold Increasing Bakery Efficiency Miscellaneous Information + Part II Formulas for Bread and Other Bakery Products Listed and Explained Index	Part II [ACH Foods, Inc., the copyright owner, has graciously permitted the reproduction of A Treatise on Baking, by Julius E. Wihlfahrt, in HTML format on the alt.bread.recipes FAQ Web site. You may link to it but you may not republish it in any other venue without written permission of ACH Foods, Inc.] Please continue to Part II here.
Design and Layout: © Anthony Kohn, 2004-7 Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7 All rights reserved. "A Treatise on Baking is © ACH Foods Inc, and is reproduce on the alt.bread.recipes FAQ website with permission. This page can be found at http://abrfaq.info/treatise/205 It was accessed at 05:29, 10 Sep 10 (GMT +1000)