A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago.
- William Jago
- Date:
- 1895
Licence: Public Domain Mark
Credit: A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago. Source: Wellcome Collection.
8/740
![M.B.D. {fungarian Flaar. m.b.d. ALL THE HIGHEST AWARDS for Vienna Hread and French I’astry at the Ex- liibition were obtained by users of this Brand, viz., iNIessrs.T. WATT & SOX, Silver Medal and Oiploina for London ni.ade Vienna Bread ; C L A K K ' .S BREAD FACTORY, .Silver Medal and Diploma for conntry-nuule Vienna ]?read ; FIETTA BROS., Medal and Diploma for Continental Pastry, h'sed in all his Mixtures by Mr. HENRY CARTWRIGHT, who was so Highly .Successful. Also the Two Only Medals for Vienna Bread in Indoor Competition. Awarded the only Gold Medal fur Flou' at the International Health Exhibition, London, 1884. Mr. W. JAGO, F.C.S., P.I.C., reports as follows:— “32, CL.tllENPON' VlLL.tS, “ Bl!lGH’n).N, 19th .\i)ril, 1S95. “I have received from IMr. C. AV.aydelin a sample of his welFknown brand of Hungarian Patent Flour, M.B.D.O., for juirposes of Analysis and Baking Tests. Employing tlie methods described in my work on Bread-juaking, the following results were obtained : — I Wet, ... Gluten, Dry, ... I ‘True,’ Moisture, 32'CO per cent. 10-69 9--20 O-.’iO M’ater Absorjition by Viscometer, <^»uarts per Sack, 78-0 Colour on Pekarised Flour, ... ... ... O'OO Yellow f 0'35 Red. A Baking Test was made with the following ipiantities ;— Flour, 560 grams ; Water, 390 grams=78 t,>uarts per Sack. The Fermented Dough weighed 91-2 grams =107-5 t,>uartei'ns to the Sack; weighed in at 4 lb. 6 oz. The weight of the B.aked Loaf, 12 hours old, was 821 grams = 102'6 to the Sack. '1 he bloom of the baked bread was exceedingly good, its colour registering I'.'i V ellow I 0'5 Red. The volume was fair, texttire good, pile good. 1 he flavour was very sweet, and the loaf pleasantly moist. *' I have been ac(iuainted with the M.B.D. Flour for at le.ast ten j-ears, and can speak in the highest terms of its general uniformity and excellence. It belongs to tlie highest class of Hungarian flours, and can witii conhdence be recommemled to the favourable attention of bakers of highest class bread. “(Signed) AVILLI.VM d.-VGO.” M.B.D. SOLE AGENT— M.B.D. CHARLES WAYDELIN, 45, Borough High Street, LONDON, E.C.](https://iiif.wellcomecollection.org/image/b29315104_0008.jp2/full/800%2C/0/default.jpg)
