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A Treatise On Bread and Bread-Making 1837 (PDF)A Treatise on Flour Yeast Fermentation and Baking 1914 (PDF)Bakers Bread 1906 (PDF)Baking in the Home 1922 (PDF)Baking Powder-A Healthful Convenient Leavening Agent 1915 (PDF)Baking Powders 1889 (PDF)Baking Powders 1912 (PDF)Baking Powders-A Treatise of the Character 1899 (PDF)Best Recipes for Baking 1907 (PDF)Book of American Baking-A Practical Guide Covering the Baking Industry 1910 (PDF)Bread and Bread-Making 1889 (PDF)Bread and Cake Baking 1877 (PDF)Bread and the Principles of Bread Making 1906 (PDF)Bread Cakes and Biscuits 1906 (PDF)Bread Facts 1920 (PDF)Bread Making and Bread Baking 1915 (PDF)Bread-Making 1884 (PDF)Cooking and Baking on Shipboard 1945 (PDF)Development and Use of Baking Powder and Baking Chemicals 1940 (PDF)Grocers Manual Containing Formulas for the Manufacture of Baking Powders 1888 (PDF)Home Baking 1925 (PDF)Kramers Book of Trade Secrets-Formulae for Flavoring Extracts Baking Powders Jellies 1905 (PDF)Leavening Agents-Yeast Leaven Salt-Rising Fermentation Baking Powder 1914 (PDF)Modern Practical Baking 1921 (PDF)Ornamental Confectionery and Practical Assistant to the Art of Baking 1892 (PDF)Ornamental Confectionery and the Art of Baking In All Its Branches 1905 (PDF)Perfection In Baking 1895 (PDF)Perfection In Baking 1902 (PDF)Report on Vienna Bread 1875 (PDF)Richard F Nehrings Modern Ideas in Baking 1907 (PDF)Siebels Manual and Record Book for Bakers and Millers 1917 (PDF)Studies on Bread and Bread Making 1903 (PDF)The American Pastry Baker or General Instructor In the Baking of All Kinds of Pastries 1872 (PDF)The Art of German Cooking and Baking 1922 (PDF)The Bakers Book-A Practical Hand Book of the Baking Industry 1902 (PDF)The Complete Confectioner Pastry-Cook and Baker 1846 (PDF)The Complete Confectioner Pastry-Cook and Baker 1864 (PDF)The Complete Cook-Plain and Practical Directions for Cooking and Housekeeping 1846 (PDF)The Cook and Housekeepers Complete and Universal Dictionary 1832 (PDF)The Effect of Alum Upon the Human System When Used in Baking Powders 1901 (PDF)The Modern Baker Confectioner and Caterer 1907 (PDF)The Peerless Pastry Book Containing Recipes for Baking and Pastry Work 1910 (PDF)Use of Wheat Flour Substitutes In Baking 1918 (PDF)War Bread 1918 (PDF)Library of Chadnet | wiki.chadnet.org