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TM 10-410 Army Baker, 1941

TM 10-410 Army Baker, 1941-03-22 Prepared under direction of The Quartermaster General Paragraphs Section I. General 1-3 II. Grains and flours 4^12 III. Leavening agents 13-21 IV. Additional bread dough ingredients 22-27 V. Manufacture of bread 28-40 VI. Percentage system of formula construction 41-45 VII. Bread formulas 46-53 VIII. Bread faults ; their causes and corrections 54-58 IX. Sweet dough and pastry products 59-67 X. Post bakery equipment and arrangement 68-85 XI. Field baking and equipment 86-104 XII. Bakery sanitation 105-112 XIII. Weights, measures, and tables 113-115 Page Index 143 This manual supersedes TM 2100-151, November 20, 1030.

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