The history of the book “Bread and Bread Making” goes back some 54 years to the original first edition written by the late Mr A.J. (Jim) Edwards for use during the war at the School of Food Technology, University of Sydney and published in 1941 by Mauri Brothers and Thomson Ltd.
These were the days following the great “Cyco Bread Expositions”held every year in the The Australian Hall in Elizabeth Street, Sydney from 1924 through the 1930’s to 1941 by the Compressed Yeast Company and the legendary Jimmy Edwards – a baker of extraordinary knowledge with the desire to impart his knowledge to others.
Over the years from 1941 to 1970 there were 8 editions of the book “Bread and Bread Making”. Each book concentrated on providing a practical and useful source of information of both students and the practicing baker and an introduction to the Bread Industry and the technology of bread production for those inside and outside the industry. A 9th editions of the book prepared in 1976 failed to reach the final draft and printing stage.
The “Bread Book” has always endeavoured to reflect in an easily understandable form the current state of technology in the bread industry and, at the same time, provide additional information on the manufacture of Bakers Yeast and the range of ingredients being supplied to the industry by Mauri Brothers and Thomson. This new and completely revised 10th edition is no exception.
To commemorate the 25 years since publication of the last edition of the “Bread and Bread Making”book in 1970 we, the Yeast Technical Services Staff within the Mauri Foods Yeast Group – now the Yeast & Bakery Division of Mauri Integrated Ingredients – decided to completely rewrite the book as a “Silver Anniversary” 10th Edition – 10th edition, November, 1995.
These were the days following the great “Cyco Bread Expositions”held every year in the The Australian Hall in Elizabeth Street, Sydney from 1924 through the 1930’s to 1941 by the Compressed Yeast Company and the legendary Jimmy Edwards – a baker of extraordinary knowledge with the desire to impart his knowledge to others.
Over the years from 1941 to 1970 there were 8 editions of the book “Bread and Bread Making”. Each book concentrated on providing a practical and useful source of information of both students and the practicing baker and an introduction to the Bread Industry and the technology of bread production for those inside and outside the industry. A 9th editions of the book prepared in 1976 failed to reach the final draft and printing stage.
The “Bread Book” has always endeavoured to reflect in an easily understandable form the current state of technology in the bread industry and, at the same time, provide additional information on the manufacture of Bakers Yeast and the range of ingredients being supplied to the industry by Mauri Brothers and Thomson. This new and completely revised 10th edition is no exception.
To commemorate the 25 years since publication of the last edition of the “Bread and Bread Making”book in 1970 we, the Yeast Technical Services Staff within the Mauri Foods Yeast Group – now the Yeast & Bakery Division of Mauri Integrated Ingredients – decided to completely rewrite the book as a “Silver Anniversary” 10th Edition – 10th edition, November, 1995.
|
Buy your Digital Copy (.pdf & .mbp) |
Contact us: support@breadandbreadmaking.com