The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryOrange Judd Company, 1919 - 369 páginas |
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Página 290
... baked like common bread . Gluten bread is made from strong flour and water . The dough is pressed and strained under a stream of water until the starch has been worked out , when it is kneaded again and baked . It gives a light and ...
... baked like common bread . Gluten bread is made from strong flour and water . The dough is pressed and strained under a stream of water until the starch has been worked out , when it is kneaded again and baked . It gives a light and ...
Página 291
... baked . The carbon dioxide is largely retained in the dough , but the alcohol passes off . In 1858 it was esti- mated that 300,000 gallons of spirits were lost annually in London from baking bread , a loss of over a million dollars ...
... baked . The carbon dioxide is largely retained in the dough , but the alcohol passes off . In 1858 it was esti- mated that 300,000 gallons of spirits were lost annually in London from baking bread , a loss of over a million dollars ...
Página 293
... baked . A 10 - cent loaf weighs about 14 pounds . The consumer thus pays 8 cents a pound for bread . A pound of ... bake the flour into bread and carry it from the bakery to the home . Macaroni in its numerous forms is a palatable and ...
... baked . A 10 - cent loaf weighs about 14 pounds . The consumer thus pays 8 cents a pound for bread . A pound of ... bake the flour into bread and carry it from the bakery to the home . Macaroni in its numerous forms is a palatable and ...
Página 295
... baked while being reduced to tubes and strips . " Modern mechanical methods are simply enlarge- ments of the old family process by which the housewife mixed flour and water , kneaded the batch , rolled it inte sheets , cut it into ...
... baked while being reduced to tubes and strips . " Modern mechanical methods are simply enlarge- ments of the old family process by which the housewife mixed flour and water , kneaded the batch , rolled it inte sheets , cut it into ...
Página 297
... baked ) , are a variety of unleavened bread . They find their way to almost every table in the land . They are ... bake varied from 5 to 40 minutes , and the tem- perature of the oven was modified to suit various qualities . Both the ...
... baked ) , are a variety of unleavened bread . They find their way to almost every table in the land . They are ... bake varied from 5 to 40 minutes , and the tem- perature of the oven was modified to suit various qualities . Both the ...
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acre agriculture amount annual Argentina average baked bread broadcast seeder bucket shop bushels bushels of wheat Canada cars cents per bushel century cereals Chicago climate combined harvester commercial corn cost crop rotation cultivation Dakota durum wheat early elevators England Europe experiment station export factor farm farmers feet fertilizers flour germination gluten grain grower grown harvest header Hessian fly Hybrid important increased industry insects irrigation Kansas kernel land larvæ loss macaroni machine machinery manure methods milling moisture nitrogen North North Dakota operation Pacific coast phosphoric acid plow potash pounds practically primary markets produced profitable railroads raised Red river valley Rept rotation Russia rust seed shipped smut soil sown speculative spores spring wheat storage straw supply threshing tion trade transportation United varieties weeds wheat crop wheat growing wheat plant winter wheat Yearbook U. S. Dept yield