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Baking and Bakeries
by H G Muller

A Shire Book

Bakers and Baking courtesy the publisher Since ancient times bread has been a staple food in many diets. Baking and Bakeries, the only book available on the history of the industry, charts this important history from ancient breads cooked with grain-paste to the introduction of yeast and on to modern day variations.

The different methods used in baking, the tools, and machinery are described. The book focuses on the Victorian industrial bakeries and also includes 20th century improvements. Contents include baking in ancient times, the baker and his trade, 19th century developments, biscuits and cakes, the 20th century, suggestions of further reading, and places to visit.

Dr H G Muller, born in Germany, came to England in 1946. He spent 20 years working in the milling and baking industry. After obtaining his PhD (London) he taught at the Procter Dept of Food Science of the University of Leeds, where he is presently a senior lecturer. He is a fellow of the Institute of Food Science and Technology and the author of technical and scientific papers and three books.

Baking and Bakeries

Published 20 July 2008
Shire Library #156
ISBN: 978 0 85263 801 9
32 pages; 51 black and white illustrations
Available to order from Shire Books Now part of the Osprey family

Published by Osprey Publishing
Midland House, West Way
Botley, Oxford, OX2 0PH
Web: Osprey Publishing

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