From Wheat To Flour

From Wheat to Flour is a comprehensive guide that explores the process of turning wheat into flour. Written by Josephine Brandenburg Beardsley, this book covers everything from the history of wheat cultivation to modern milling techniques. The author also delves into the nutritional properties of wheat and flour, as well as how to properly store and use flour in cooking and baking. Throughout the book, readers will find detailed illustrations and photographs that help to bring the process of milling to life. From Wheat to Flour is a must-read for anyone interested in the science and art of flour milling.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.