[ 88|

(ZARL OF EGREMONT’S EXPERIMENT

February

Ԥ CONTINUED).

18006

PRODUCE OF FLOUR MADE INTO BREAD.

andard Wheaten, Seconds, adresse. Standard Wheaten, seconds, ¢ essed Difference.

as above.

dressed asa

1b. Klour“. 28 Weight of yeast, water, and salt, mixed with the| flour= Weight of flour and| 3 ingredients- i,+5 Weight of dough 4.3

Loss of weight in dough-

Weightofbread hot| 4 from the oven

Loss of weight aa‘

baking a

Weight of bread 24 38 hours after baking

Do. 48 hoursafterdo, 37

Do.72 hoursafterdo. 37

f

OZ

O

14

be

fe

Qo

12

II

00VE.

Lb.

28

14

42

41

OZe

O

Os-O 2 52 2 eG 2 33 Owe 2 Ze ao Oo 33 [13 1 9 1 8}

yy” :*; 3(). Ree

\~—