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Statement of Disbursements of the House
Covers receipts and expenditures of appropriations and other funds.
The Chorleywood Bread Process
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingr...
The Young Romantics
Every generation experiences its own excitement on discovering the great era of European Romanticism. Few have enjoyed as fine an account of one of its defining moments as Linda Kelly’s The Young Romantics. First published in 1976, it was instantly acclaimed as a small classic. In the best tradition of belle-lettres, it managed to evoke a sweep of literary history without the tax on time or eye-sight required by the door-stopper biographies of following decades. As Graham Greene wrote to the author: ‘I have been reading with delight The Young Romantics – I admire it for its brevity and the narrative skill which keeps so many characters moving on their parallel or intersecting lines yea...
Trump’s Christmas Carol
‘I have the best ghosts, everyone says so’ President Ebenezer Trump is a rich old fool, whose heart is as small as his hands and whose words are as false as his hair. On Christmas Eve, he is visited by three spirits, all intent on changing his evil ways: Bill Clinton, the jovial Ghost of Christmas Past; Barack Obama, the big-eared Ghost of Christmas Present; and the terrifying Ghost of Christmas Yet to Come, who shows him how abolishing Obamacare will finish off Tiny Tim... 'This Scrooge is gonna be yooooge...'
Baked Products
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Alice in Brexitland
Lying on a riverbank on a lazy summer’s afternoon – 23rd June 2016, to be precise – Alice spots a flustered-looking white rabbit called Dave calling for a referendum. Following him down a rabbit-hole, she emerges into a strange new land, where up is down, black is white, experts are fools and fools are experts... She meets such characters as the Corbynpillar, who sits on a toadstool smoking his hookah and being no help to anyone; Humpty Trumpty, perched on a wall he wants the Mexicans to pay for; the Cheshire Twat, who likes to disappear leaving only his grin, a pint, and the smell of scotch eggs remaining; and the terrifying Queen of Heartlessness, who’ll take off your head if you dare question her plan for Brexit. Will Alice ever be able to find anyone who speaks sense?
Technology of Breadmaking
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes br...
The Technology of Cake Making
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be ...
