About This Book
From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed a...
More by W. P. Edwards
Reading Time Estimates
6h 59m
slow reader
180 WPM
5h 1m
average reader
250 WPM
3h 35m
fast reader
350 WPM
π 75,350 wordsπ
11 days at 30 min/day
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WPM
Reading time
5 h 1 min
at 250 words per minute
Audiobook (1.5x)
5 h 35 min
at 1.5x narration speed
Audio 1x
8 h 22 min
Audio 2x
4 h 11 min
That's about:
- π 11 daysΒ reading 30 min/day
- π11 commutesΒ of 30 min each