02128cam a22003253u 4500 53627 UtSlPG 20260610134233.0 m cr n 260607r2016||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Wells, Robert The Bread and Biscuit Baker's and Sugar-Boiler's Assistant : Including a Large Variety of Modern Recipes Salt Lake City, UT : Project Gutenberg, 2016 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2016-11-28 Produced by Cindy Horton and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The Bread and Biscuit Baker's and Sugar-Boiler's Assistant" by Robert Wells is a comprehensive instructional manual written in the late 19th century. This work serves as both a guide for bakers and confectioners, detailing a large variety of recipes for bread, cakes, biscuits, pastries, and confections, while also exploring the chemistry behind successful baking practices. The opening of the book sets the stage for an exploration of the baking industry, discussing the slow progress in bread-making techniques and the necessity of proper training for bakers. Wells emphasizes the importance of understanding the science behind fermentation and the baking process itself, highlighting the lack of knowledge among many who work in the trade. He critiques the prevailing methods and expresses optimism for the future improvements in the industry, suggesting that better education and the application of scientific principles will lead to advancements in baking. (This is an automatically generated summary.) Original publication data not identified Confectionery Baking Bread https://www.gutenberg.org/ebooks/53627 94461 94461