Bakers Weekly Recipes

Not a cookbook — a trade manual. Recipes in hundredweights of flour, for the professional baker of 1922.

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Soft Water

Soft water is a water which has flowed over formations possessing pure granite, or other substances from which it could not absorb calcium or magnesium carbonates or calcium and magnesium sulphates and is, therefore, a water nearly free from or very low in these substances.

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