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CHAPTER PAGE I Introductory
Flours used in Confectionery
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acid calcium phosphate added adulteration aerated alcohol Baker baking powder baking sheets biscuits bitter almonds boiling bowl bread buns butter creams calcium phosphate carbon dioxide cent cheap chemical chocolate colour confectioner confectionery contains cooked cool cornflour cream of tartar crystallise crystals currants dextrose dissolved dough dried egg whites employed emulsion essential oil extracted ferment flavour flour fondant fruit ginger give glucose gluten glycerine grades ground almonds heat hydrogen ingredients invert sugar jelly juice lard lemon liquid macaroons machine manufacture margarine marzipan meringue method milk powder mineral salts mixing mixture moisture nuts obtained Orange oven peel pint prepared produce proportion proteins quantities royal icing scones slab cakes soda sodium bicarbonate sodium pyrophosphate soluble spice sponge starch stearin suitable sultanas syrup tartaric acid Tartrazine temperature texture type of flour usually washed whisking yeast yellow yolks