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- Public Domain Mark 1.0
TM 10-410 Army Baker, 1941-03-22
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
This manual supersedes TM 2100-151, November 20, 1030.
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
This manual supersedes TM 2100-151, November 20, 1030.
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