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Bread Baking. Theory and Practice of Making Bread and Bread Products

39.99 €
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Bread Baking. Theory and Practice of Making Bread and Bread Products
39.99 €
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The book presents the theoretical foundations of the processes that occur during the preparation of bread and bakery products. It provides many practical tips of a technological nature. For many years, it was used in the GDR as a textbook for secondary specialized educational institutions and in the training of bakers in production.

The book was published in 1960 in the USSR in a limited edition and has long since become a bibliographic rarity. Professor L. Ya. Auerman took an active part in publishing the book in Russian.
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