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Hard and Soft Waters
Waters are termed soft, temporarily hard and permanently hard, depending upon the kind and amount of mineral matter held in solution and suspension.
Not a cookbook — a trade manual. Recipes in hundredweights of flour, for the professional baker of 1922.
Home › Recipes › Hard and Soft Waters
Waters are termed soft, temporarily hard and permanently hard, depending upon the kind and amount of mineral matter held in solution and suspension.