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albuminoid albuminoid bodies Austria bakers baking Banat Banat wheat berry bolting bran carbonic acid cavities cells cellular cent cigar-coat coarse containing cooling cracking crumb crust current of air cylinder dextrine diameter dough dried exhibits Exposition Fahrenheit finer flour flour produced fragments fresh furrows gluten gluten-coat grades of flour grain grinding grits groats groove half-high milling heat high milling high-milling process Hungarian flour Hungarian wheat Hungary inch interior kernels kneaded layers less lime loaf loaves logarithmic spirals low milling low-milling magnesia mass Mege Mouries moistened Mouries nitrogen numbers nutritive value obtained outer coats oven oxygen particles pass percentage Pesth phosphates phosphatic bread phosphoric acid portion pounds of flour press-yeast Prince Schwarzenberg process of high proportion purified rolls separated sieve solution sour starch starch-grains stones sugar surface temperature tenacity thin tion varieties of wheat Vienna bakery Vienna bread Vienna Exposition wheat-grains whole Wiesner Wyngaert yeast yeast-cells yeast-plant yield