The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago.

  • Jago, William, 1854-1938.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago. Source: Wellcome Collection.

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    NO MORE SOUR BREAD. GOLD AND SILVER MEDALS AND THE DIPLOMA Oiv HONOTTIR_ THE ENCORE IS THE CHEAPEST BECAUSE THE STRONGEST FRENCH YEAST OUT. The great strength, purity, fine colour, sweet flavour, and remarkable keeping qualities make the ENCORE essentially the Yeast for high class Bread, Buns, and all small Goods. “ Park Roads, Liverpool, March 2nd, 1885. “ Sir,—I have much pleasure in adding my testimony to the superior quality of your Encore Yeast, HAYING TRIED IT AGAINST A GREAT MANY OTHER AND JDEARER YEASTS, HAVE GIVEN IT THE PREFERENCE. Having now been using it for about nine months, am pleased to say that it has given satis- faction to my customers. “HENRY LEECH, Chairman Master Bakers’ Association.” W& ENCORE YEAST ALMANACK. Post free on application. Nobody should remain without it. Highly interesting information about the manufacture of Yeast, illustrations of Yeast cells under the Microscope, views of the Factories and their Machinery, most useful recipes and directions for use for Bread, Buns, &c. Testimonials, &c. DRIED WHITE OF EGG, A SPECIALITY. Simply the White of the best and freshest Eggs care- fully dried. Keeps any length of time, avoids all trouble of stale Eggs, and recommends itself by its handiness and economy where there is no immediate use for the yolks, and in fact, for all purposes where the fresh white is used. A Boon to the Cook, Confectioner, & Biscuit Baker. Regd. Trade Mark. ear Try it—Ever ready. Samples free. R. O. BISCHOF, ENCORE YEAST IMPORTER, 30, Brooke Street, Holborn, LONDON, E.C., and at BRIGHTON and BRiXTON. 1