The Bread and Biscuit Baker's and Sugar-Boiler's Assistant / Including a Large Variety of Modern Recipes

Chapter 1: THE BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT

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About This Book

The manual combines practical instruction on the chemistry and fermentation that produce leavened goods with a large collection of tested recipes and shop-level techniques. It begins with explanations of yeast, fermentation, flour quality, and adulteration, then gives detailed methods for breads, tea cakes, buns, gingerbreads, shortbreads, hard and fancy biscuits, pastry, custards, small cakes, confections, ice creams, preserves, and chocolate preparations. Recipes include procedural notes, ingredient guidance, and adaptations for both home and commercial production, and the text intersperses technical remarks to improve consistency, hygiene, and efficiency in daily baking and confectionery work.

THE
BREAD AND BISCUIT BAKER’S
AND
SUGAR-BOILER’S ASSISTANT

Including a large variety of Modern Recipes

FOR

BREAD — TEA CAKES — HARD AND FANCY BISCUITS — BUNS — GINGERBREADS — SHORTBREADS — PASTRY — CUSTARDS — FRUIT CAKES — SMALL GOODS FOR SMALL MASTERS — CONFECTIONS IN SUGAR — LOZENGES — ICE CREAMS — PRESERVING FRUIT — CHOCOLATE, ETC., ETC.

WITH REMARKS ON

THE ART OF BREAD-MAKING

AND

CHEMISTRY AS APPLIED TO BREAD-MAKING

ROBERT WELLS

PRACTICAL BAKER, CONFECTIONER, AND PASTRYCOOK, SCARBOROUGH

Second Edition, with Additional Recipes.

LONDON
CROSBY LOCKWOOD AND SON
7, STATIONERS’ HALL COURT, LUDGATE HILL
1890