02128cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000180011324501100013126400510024130000470029233600260033933700260036533800360039150000310042750801840045852010160064253400450165865300180170365300110172165300100173285600430174299900170178553627UtSlPG20260610134233.0mcr n260607r2016||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aWells, Robert14aThe Bread and Biscuit Baker's and Sugar-Boiler's Assistant :bIncluding a Large Variety of Modern Recipes 1aSalt Lake City, UT :bProject Gutenberg,c2016  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2016-11-28  aProduced 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)  a"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.)  nOriginal publication data not identified  aConfectionery  aBaking  aBread40uhttps://www.gutenberg.org/ebooks/53627  c94461d94461