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Raw Materials (This modern age bakers should)

IN this modern age bakers should give considerable thought to the raw materials they use. They have learned that it is not only necessary to possess recipes to make bakery products that are pleasing to the eye, palatable and nutritious, but that it is also important that they have a rather broad knowledge of the basic substances and their functions in the manufacture of baked goods.

With this thought uppermost in our minds, we will give over the first pages of this book to the treatment of raw materials in a cursory manner.

There is a definite relationship between the quality of the raw materials and the finished products. This relationship can be altered by methods of manufacture to some extent. If we know the characteristics of the raw materials, we are able to alter this relationship, if necessary, to our benefit, while if this knowledge is lacking, the baker trusts to luck for good results.