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A Treatise on Baking
Paperback
BakingTechnology & Engineering
ISBN13: 9781026051832
Publisher: Tradd Street Press
Published: Feb 14 2026
Pages: 378
Weight: 1.16
Height: 0.78 Width: 6.14 Depth: 9.21
Language: English
A Treatise on Baking is a comprehensive and authoritative guide to the science and craft of professional baking. This work serves as an essential resource for understanding the intricate biological and chemical processes involved in creating high-quality bread and fermented goods. The text delves deep into the foundations of the craft, with a particular focus on the vital role of yeast, temperature control, and the nuances of dough fermentation.
Throughout the volume, readers will find detailed explorations of ingredient selection, mixing methods, and the technical aspects of bakery management. It bridges the gap between traditional craftsmanship and the emerging industrial standards of the early twentieth century. By emphasizing precision and scientific principles, the work explains how variables such as humidity and enzyme activity affect the final product. Julius Emil Wihlfahrt provides a masterclass in the art of the oven, making this book a valuable reference for culinary historians, professional bakers, and dedicated home enthusiasts interested in the evolution of food science.
This treatise remains a cornerstone of baking literature, offering timeless insights into the mechanics of fermentation and the structural integrity of dough. Its focus on practical application and technical rigor ensures its place as a definitive study on the subject of commercial and artisanal baking.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
1 different editions
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Wihlfahrt, Julius Emil
A Treatise On Flour, Yeast, Fermentation, and Baking: Together With Recipes for Bread and Cakes
Wihlfahrt, Julius Emil
Paperback
A Treatise On Flour, Yeast, Fermentation, and Baking: Together With Recipes for Bread and Cakes
Wihlfahrt, Julius Emil
Hardcover
A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes (1915)
Wihlfahrt, Julius Emil
Paperback
A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes (1915)
Wihlfahrt, Julius Emil
Paperback
A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes (1915)
Wihlfahrt, Julius Emil
Hardcover
A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes (1915)
Wihlfahrt, Julius Emil
Hardcover
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