This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
In general, the information is sufficiently condensed to be clear only to such as already have a knowledge of the baking business.
In many cases the mistake is made by publishers of recipe books of going too far into the explanation of the use of the recipe.
A clear, limited explanation is sufficient for any baker who understands his business, and such a man will appreciate condensed information more than if he is forced to spend a lot of time in unnecessary reading.
Again, the scientific names and the chemistry of baking is all well enough, but what is needed in the bakery is a practical man - a man who can use the theoretical points in a practical way, and it will be my aim to make these points as clear as possible.