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TM 10-410 Army Baker 1941-03-22
This manual supersedes TM 2100-151, November 20, 1030.
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Previews available in: English
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Book Details
Table of Contents
Prepared under direction of The Quartermaster General
Paragraphs
Section I. General 1-3
II. Grains and flours 4^12
III. Leavening agents 13-21
IV. Additional bread dough ingredients 22-27
V. Manufacture of bread 28-40
VI. Percentage system of formula construction 41-45
VII. Bread formulas 46-53
VIII. Bread faults ; their causes and corrections 54-58
IX. Sweet dough and pastry products 59-67
X. Post bakery equipment and arrangement 68-85
XI. Field baking and equipment 86-104
XII. Bakery sanitation 105-112
XIII. Weights, measures, and tables 113-115
Page
Index 143
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- Created August 11, 2016
- 4 revisions
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May 22, 2020 | Edited by CoverBot | Added new cover |
August 19, 2016 | Edited by ww2archive | added toc |
August 11, 2016 | Edited by ww2archive | added book |
August 11, 2016 | Created by ww2archive | Added new book. |