000			02128cam a22003253u 4500
001			53627
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005			20260610134233.0
006			m
007			cr n
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aWells, Robert
245	1	4	_aThe Bread and Biscuit Baker's and Sugar-Boiler's Assistant : _bIncluding a Large Variety of Modern Recipes
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2016
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2016-11-28
508			_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)
520			_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.)
534			_nOriginal publication data not identified
653			_aConfectionery
653			_aBaking
653			_aBread
856	4	0	_uhttps://www.gutenberg.org/ebooks/53627
999			_c94461 _d94461