Julius Emil Wihlfahrt
Author of a 1914 baker’s treatise on flour, gluten and fermentation, written for the trade and built around compressed yeast.
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A Treatise on Flour, Yeast, Fermentation and Baking, Together with Recipes for Bread and Cakes
Julius Emil Wihlfahrt · 1914
Written in 1914 for the baking trade, this treatise starts with the flour itself: gluten, water absorption, color, moisture, malt extract and the acids in wheat. The recipes that follow are built around…
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