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1974
1973
1973 - Important Enzyme Reaction in the Production Process - Dr. Robert D. Seeley - pp. 38-44
1973 - Nonfat Dry Milk, Whey, Soya Protein Blends - Charles M. O'Malley - pp. 44-49
1973 - Influencing Flavor in Bread - Frank J. Martin - pp. 49-53
1973 - Operations of an Oven - pp. 53-62
1973 - Various Degrees of Mechanization in the Production of Bread - Paul A. Wright - pp. 64-70
1973 - Various Degrees of Mechanization in the Production of Buns and Rolls - Melvin C. Moore - pp. 70-78
1973 - Various Degrees of Mechanization in the Production of Sweet Yeast-Raised Bakery Foods - Wiley W. Hargrove - pp. 78-90
1973 - Various Degrees of Mechanization in Variety Cake Production - Richard L. Morine - pp. 90-98
1973 - Production of Buns to Meet Specific Requirements - William W. Farmer - pp. 101-107
1973 - Control of Formulation in Production - Robert J. Murphy - pp. 107-113
1973 - Sweetener Applications in Bread Production - Frank J. Fischer - pp. 113-118
1973 - Automated Variety Hearth Bread Production - Hellmuth Baur - pp. 119-128
1973 - Automated Proofing and Baking Advances - Glenn R. Grissinger - pp. 128-137
1973 - Preparation of Fruit Fillings for Various Uses - William King - pp. 139-145
1973 - Applications of Gums in Cakes, Fillings and Icings - Dave Roberts - pp. 145-151
1973 - Formulation of Cakes and Icings for Freezing - pp. 152-161
1973 - Factors Affecting Flavor and Eating Properties of Fruit Cake - Frank C. Gnoza - pp. 161-169
1973 - Packaging of Variety Cake Productions - Thomas E. Walmsley - pp. 169-175
1973 - Bulk Material Handling Equipment - Frank Hailey, Jr. - pp. 178-184
1973 - Meeting Ecological Requirements for Liquid Waste - Emil F. Dul - pp. 185-192
1973 - How a Baker Complies with OSHA - Marvin E. Adams - pp. 192-195
1973 - Opportunities Awaiting Today's Bakery Supervisors - Clayton C. Daley - pp. 201-205
1972
1972 - Application of Microwaves to Bakery Production - Ernest W. Stein - pp. 46-54
1972 - What are the Ecological Requirements for Operating a Bakery - Byron R. Baird - pp. 54-61
1972 - Impact of New Safety Regulations - Earl A. Johnson - pp. 61-69
1972 - The Effect of Enrichment on Production - C. W. Ofelt - pp. 69-79
1972 - Oxidation and Reduction as Applied to the Bread Baking Process - Charles L. Ulie - pp. 82-88
1972 - No-time Dough Systems - C. Dean Bingaman - pp. 88-94
1972 - Liquid Ferments - Robert Winalski - pp. 95-101
1972 - Production of Bread by Combination of Continuous Mixing and Batch Processes - Felix Cottle - pp. 101-109
1972 - New Developments and Specifications for Bread Pans and Covers - J. Robert Blum - pp. 112-119
1972 - Bread Slicer Maintenance - John D. Stanford - pp. 119-124
1972 - New Forming Techniques for Buns and Rolls - George R. Ansley, Jr. - pp. 124-131
1972 - How to Handle Variations in Flour - John A. Gillis - pp. 131-136
1972 - Production and Profitability of Variety Breads - Louis A. Vellone - pp. 136-144
1972 - Production of Cakes with Extended Shelf-Life - Paul Vachon - pp. 145-150
1972 - Recent Developments in Eggs - F. Robert Grant - pp. 150-159
1972 - Production of Icings and Creme Fillings with Continuous Equipment - Francis J. Clifford - pp. 159-163
1972 - Production of Cakes Using Latest Emulsifier Systems - Richard D. O'Brien - pp. 163-172
1972 - Danish Production by Various Methods - Harold F. Framtz - pp. 172-182
1972 - Definitions of Emulsifiers, Conditioners, and Strengtheners - George R. Jackson - pp. 185-190
1972 - Oils, Greases, and Other Release Agents for Bread Pans - Charles F. Blumm - pp. 190-196
1972 - Practical Quality Control - Wulf T. A. Doerry - pp. 196-203
1972 - Shelf-Life of Frozen Bakery Foods - John L. DeKeizer - pp. 203-209
1971
1971 - No-Time Dough Systems, What's New - Ed Alesch - pp. 40-48
1971 - Continuous Sponges - Developments for Continuous Mixing or Batch Processes - James E. Wolfe - pp. 48-55
1971 - Bread Shop Trouble-Shooting - A Systematic Approach to Solution of Production Problems - Charles Baker, Jr. - pp. 55-59
1971 - New Developments in Dough Conditioners - Softeners - James H. Schipke - pp. 60-65
1971 - Flour Performance - Effect of Damaged Starch - Jones J. Davidson - pp. 65-72
1971 - The Ingredients and The Processes - Effect on Shelf-Life of Frozen, Unbaked Yeast-Leavened Doughs - Richard Javes - pp. 73-76
1971 - The Process-Manufacturing The Bakery Food - Thomas R. Freer - pp. 76-84
1971 - Freezing Methods-Engineering and Costs - Richard D. Watson - pp. 84-91
1971 - Packaging-Special Requirements for Frozen Bakery Foods - Marian G. Klein - pp. 91-103
1971 - Bun Production By the Continuous Mixing Process - George W. Trum - pp. 106-112
1971 - Degassing of Bun Doughs-Equipment and Methods - Jack Tesch - pp. 112-119
1971 - Bun Packaging - Loose and Bulk Buns - Howard R. Chambers - pp. 121-128
1971 - English Muffin Production - Eugene M. Noel, Sr. - pp. 128-136
1971 - A Look At Cake Production By the Continuous Mixing Process-Equipment, Procedure, and Formulas - Thomas A. Shannon - pp. 138-144
1971 - Icings and Fillings, the Changing Requirements for Small Variety Cakes - Edward J. Campbell - pp. 144-156
1971 - Enrobing of Small Cakes and Cookie Varieties - William T. Hanks - pp. 156-164
1971 - Small Cake Varieties-Requirements for Now and the Future - Al Cardoni - pp. 165-171
1971 - Production of Yeast-Raised Doughnuts - Orlin B. Fick - pp. 174-182
1971 - Fried Fruit Pies, Production Methods - Joe C. Taylor - pp. 182-192
1971 - Automation in Sweet Yeast-Raised Bakery Products - Gerard Exter - pp. 192-199
1971 - Packaging-Domestic and Foreign Innovations - Stephen F. Layton - pp. 200-207
1971 - How to Keep and Train Your New Production Employees - Gerard P. Kirk - pp. 209-215
1971 - Information Requirements of a Wholesale Bakery - Robert E. Kett - pp. 215-229
1971 - The F.D.A. Looks at Bakery Sanitation Practices - George E. McDonald - pp. 229-234
1971 - Practical Sanitation Programs for Bulk Ingredient Systems - Lois C. Rasco - pp. 234-241
1970
1970 - Dough Rheology and Breadmaking - Dr. Isadore Hlynka - pp. 40-46
1970 - Principles of Mechanical Dough Mixing - Mark S. Condo - pp. 46-54
1970 - Fundamentals of Mechanical Make-Up - J. P. Olmsted, Jr. - pp. 54-60
1970 - Up-To-Date Review of Freezing - Earl Drake - pp. 60-67
1970 - Alternate Methods of Batch Processing - Edward A. Alesch - pp. 69-74
1970 - Partially Baked Foods - Joe E. Turner - pp. 74-83
1970 - Nature of San Francisco Sour Dough French Bread Process - Dr. Leo Kline - pp. 83-91
1970 - Sour Dough French Bread: Production - Harold E. Paul, Sr. - 91-96
1970 - Cake Variety Production - Edmund Rinner - pp. 98-106
1970 - Small Cake Items - W. B. Burns - 106-114
1970 - Soft Cookies - Al Smith - 114-123
1970 - The Future of Quality Control in Pie Production - George L. Lannuier - 123-130
1970 - Specific Requirements for the Performance of Packaging Materials - Clemens J. Jenson - pp. 132-139
1970 - Sanitation: Materials and Practices - Louis A. King, Jr. - pp. 139-145
1970 - Automatic Weighing and Dispensing of Wet and Dry Sundry Ingredients - William S. Fuller - pp. 145-155
1970 - Shipping Containers: In-Plant, En Route, In-Store - K. R. Bockenstette - pp. 155-164
1970 - Coffee Cake and Danish: Extrusion Methods - H. Donald Varney, Jr. - pp. 167-174
1970 - Doughnut Finishings - A. H. Goodman - pp. 174-183
1970 - Quality Assurance: Principles and Organization - Andrew Wolf - pp. 183-191
1970 - Quality Assurance: Methods - Andrew J. Allgauer - pp. 191-202
1970 - New Developments in Sweeteners - Jack H. Barcinski - pp. 202-207
1970 - Training of Newcomers to the Baking Industry - Sylvia Jenkins - pp. 209-214
1970 - Development of Supervisory Skills - Freeman Morgan, Jr. - pp. 217-221
1970 - Training In-Store Bakery Personnel - L. R. Griffin - pp. 221-230
1969
1969 - Good Manufacturing Practices and the Plant Evaluations in the Bakery - Thomas L. Huge - pp. 44-53
1969 - The Impact of Food Laws on the Function of Bakery Engineers - Michael F. Market (Presented by Walter E. Byerley) - pp. 53-61
1969 - Pre-Ferments - Concepts and Engineering - Sydney Bare III - pp. 63-71
1969 - Pre-Ferments - Production Techniques - Maynard R. Euverard - pp. 71-79
1969 - Accelerated Mechanical Dough Development - Dr. J. B. M. Coppock - pp. 79-91
1969 - Fermentation - Today and Tomorrow - Dr. Simon S. Jackel - pp. 91-98
1969 - Scheduling of Variety Breads and Rolls for Profit - Nicholas Tsakalos - pp. 100-106
1969 - Degassing equipment for processing bread and bun doughs - C. Dean Bingaman - pp. 106-114
1969 - Practical methods for control of cripples - Elmer L. Pierce - pp. 114-120
1969 - The function of oxidants in bread and roll production - Dr. Fred F. Barrett - pp. 120-126
1969 - The Use of Emulsifiers in Bakery Foods - William H. Knightly - pp. 128-141
1969 - Are You "Up" on Your Costs? - R. E. Kett - pp. 141-152
1969 - Continuing Education of Production Workers - Jack Wright - pp. 155-165
1969 - A Training Program for Maintenance Mechanics - W. Douglas Howser, Jr. - pp. 165-170
1969 - New Production Techniques for Yeast-Raised Products - Walter O. Kunstmann - pp. 174-181
1969 - Problems Encountered with Sugar Coatings of Cake Doughnuts - Frank E. Johnson - pp. 181-189
1969 - Fillings for Sweet Yeast-Raised Products - Jean A. Kavanagh - pp. 189-194
1969 - Small Baked and Fried Items - John N. Curtis - pp. 194-200
1969 - New Bakery Products for Military Feeding - Donald E. Westcott - pp. 202-210
1969 - Up-To-Date Information on Packaging Materials and Packaging Machinery - Joseph A. Turiello - pp. 210-216
1969 - The Economics of Automation - Paul W. Kamman - pp. 218-231
1969 - Use of Computers by Bakers - Richard K. Patterson - pp. 231-242
1968
1968 - Combining the Batch and Continuous Mixing Process - Richard M. Beaverson - pp. 50-55
1968 - Continuous Mixing Production of Buns and Rolls - George W. Schiller - pp. 58-68
1968 - Influence of Principal Ingredients on Bread Quality - Edward T. Harding - pp. 68-74
1968 - Increasing Oven Efficiency - Carlton C. Johnson - pp. 74-80
1968 - The Effect of Enzymes on Bread Production - J. M. Doty - pp. 82-87
1968 - The Conditioning of Bread Dough Through Fermentation - pp. 87-92
1968 - New Developments in Bagging - Ted Jenson - pp. 92-99
1968 - Fluid Shortening - W. D. Richard - pp. 99-109
1968 - A Plant Security Program - Paul Schulze, III - pp. 112-120
1968 - Handling Finished Bakery Foods From Packaging to the Store - Paul G. Anderson - pp. 120-131
1968 - Some Practical Applications of Liquid Nitrogen Freezing - J. P. Ryan - pp. 131-144
1968 - Bakery Products of the European Economic Community - Emiel P. L. De Muynck - pp. 144-158
1968 - The Cost of Neglect - Norbert P. Marshall - pp. 161-169
1968 - Motion Economy - Samuel B. Saylor - pp. 169-181
1968 - A Realistic Relationship Between Laboratory and Production - Howard N. Tengquist - pp. 181-187
1968 - Accounting Procedures for the Production Man - James C. Parham - pp. 187-193
1968 - New Techniques in the Variety Bakery - John J. Albert - pp. 195-202
1968 - Short Interval Scheduling - Henry E. Hiss - pp. 202-208
1968 - Finding and Training Leadership in the Ranks - John A. Wagner - pp. 208-217
1968 - Quality Through People - Dr. L. P. Anderson - pp. 217-223
1968 - Safety through hazard analysis - Barry Schneider - pp. 245-252
1968 - Chocolate and Hard Butter Coatings - Dr. R. C. Welch - pp. 252-265
1968 - The Role of Ingredients in Wire-Cut and Deposited Cookies - William E. Pieper - pp. 265-272
1968 - Formulation and Application of Fillings and Toppings - Al Rumminger - pp. 272-281
1968 - Salmonella Control in the Bakery - Vernon D. Foltz - pp. 283-292
1968 - Starches, Their Type and Usage - Herman Saussele, Jr. - pp. 292-299
1968 - Judicious Use of Vanilla - George L. Bowden - pp. 299-304
1967
1967 - Fine Breads of the Past and Present - Chas. McNicholl - pp. 47-55
1967 - Evaluation of Newer Types of Bakery Foods Packaging - Ted Suess - pp. 55-64
1967 - Theory of Mixing - Karl Fortmann - pp. 64-72
1967 - Dough Conditioning - Robert Ferguson - pp. 72-80
1967 - The Case for Continuous Process Bread - Paul Kamman - pp. 82-88
1967 - The Case for Batch Process Bread - William E. Dibble - pp. 88-93
1967 - Utilization of Sweeteners in Bred Production - James Diehl - pp. 93-105
1967 - Cleaning Hard-to-Clean Equipment - Lois Cole - pp. 105-112
1967 - Understanding Automation in the Bakery - Eugene D. Swenson - pp. 115-122
1967 - Factors Affecting Bread Flavor - James W. Pence - pp. 122-127
1967 - What the Computer Will Do for the Production Man - Dan Abrams - pp. 129-140
1967 - Process Quality Control - M. P. de Figueiredo - pp. 140-148
1967 - Gadgets - Evert Kindstrand - pp. 152-161
1967 - Variety Plant Planning in 3-D - Richard L. Morine - pp. 161-168
1967 - On-the-Job Training for Maintenance Personnel - William M. Schieb - pp. 168-179
1967 - Conditioning of Sweet-Yeast Dough for Mechanical Make-Up; Production of New Varieties - Gordon L. Baker - pp. 179-190
1967 - Labor-Management Relations - Al Meyer - pp. 193-200
1967 - What the Production Man Should Know About Marketing and Merchandising - Laurence V. Johnson - pp. 200-209
1967 - Production's Needs - A Purchasing Director's Viewpoint - Donald Davis - pp. 209-217
1967 - Plant Communications - Up and Down - George H. Frey - pp. 217-222
1967 - Basic Bacteriology for Bakers - Orme J. Kahlenberg - pp. 244-254
1967 - Bakery Sewage Disposal - Thomas Mulligan - pp. 254-264
1967 - Oven Finished Cakes - Robert R. Gunter - pp. 264-270
1967 - Pressure-Cut Yeast-Raised Doughnuts - Irwin J. Mathason - pp. 277-287
1967 - Practical Development of New Products - H. J. Alleman - pp. 287-295
1967 - The Relation ship Between Pie Dough Formulation and Crust Quality - Frank B. Dietrich - pp. 295-301
1967 - Techniques, Operation and Engineering Aspects of Continuous Production of Cake Batter - Walter Bonavia - pp. 301-307
1966
1966 - The Effect of Water on the Fermentation Process - Albert T. Swanson - pp. 48-28
1966 - Flour Evaluation in a Laboratory Continuous Mixer - J. W. Doty - pp. 58-63
1966 - Formulation and Production of Wheat Bread Varieties - Ernest O. Cain - pp. 63-74
1966 - The Packaging of Bread - Frank Manno - pp. 69-78
1966 - Managing Bakery Production Through Objectives - Charles B. Clark - pp. 80-89
1966 - Production of Buns and Wheat Bread on Continuous Mixing Equipment - Floyd Underhull - pp. 89-94
1966 - Progress Report on Acceleration of Batch Process Bread Production - Ralph E. Estes - pp. 94-102
1966 - The Use of Liquid Shortening in Bread - Grady O. Tubb - pp. 102-110
1966 - Basic Differences in Oxidative Responses of Wheat Flour - Dr. John A. Shellenberger - pp. 112-121
1966 - How to Use Flour Most Effectively - Arthur A. Savenco - pp. 121-126
1966 - Yeast, What it Does and How - Dr. Gerald Reed - pp. 126-134
1966 - Bakery Design - The Economics of Planning for Expansion and Modernization - Thomas A. Faulhaber - pp. 134-141
1966 - Microwave Baking of Partially Baked Products - Hugh Fetty - pp. 145-153
1966 - Late Developments in Freezing Methods - Lowell Smith - pp. 153-159
1966 - What the Bakery Worker Expects From His Superintendent - Tim McIntyre - pp. 159-167
1966 - Fully Mechanized Cake Production - R. W. P. Hare - pp. 175-188
1966 - Flavor Evaluation of Bakery Foods - John Moriarty - pp. 188-194
1966 - The Make-Up of Sweet Yeast-Raised Products - In Volume Production - Don Hess - pp. 194-211
1966 - In-Store Baking Operations - Earl P. Drake - pp. 211-217
1966 - Successful Methods of Packaging and Handling Quality Cakes - Jack McKee - pp. 240-248
1966 - Egg Products and How to Use Them - Dr. Lawrence Atkin - pp. 248-254
1966 - Mechanical Production of Puff Pastry - Joseph Merline - pp. 257-263
1966 - Wire-Cut Cookie Manufacture - George Reget - pp. 263-272
1966 - Starches in the Bakery - R. M. Boettger - pp. 273-278
1966 - Selection and Handling of Fruit for Preparation of Bakery Fillings - J. R. Cogley - pp. 278-286
1966 - The Wonderful World of Cake - Lee J. Pergiel - pp. pp. 286-302
1965
1965 - Accelerating Batch Process Bread Production - Colin H. Hall - pp. 51-59
1965 - Progress Report on Continuous Process Bread - Joseph M. Lind - pp. 59-66
1965 - Production of Rye Bread - Horst G. Denk - pp. 66-75
1965 - Scheduling of Variety Bread Production - Henry L. Milroy - pp. 75-80
1965 - Advances in Flour Technology - Howard C. Becker - pp. 82-86
1965 - New Developments in Conveyor Design - Charles O. Schmidt - pp. 86-97
1965 - Effective Preventive Maintenance Schedule with Special Emphasis on Ovens - pp. R. L. Morine - pp. 97-107
1965 - Portion Packaging of Bread - H. A. Lesher - pp. 107-115
1965 - European Baking Equipment Today - Kurt Kreisky - pp. 118-130
1965 - Liquid Nitrogen Freezing-Comparative Economics and Practices with Other Freezing Methods - Douglas L. McIntyre - pp. 130-140
1965 - A Program for Preventing Food-Borne Illness From Bakery Products - Dr. Gail Dack - pp. 144-148
1965 - New Practices in Bulk Handling of Materials with Special Emphasis on Instrumentation Controls - H. G. Hagedorn - pp. 148-154
1965 - Essentials of a Successful Labor Relations Program - Earle K. Shawe - pp. 158-166
1965 - Organizing a Practical Safety Program - Patrick S. Sirois - pp. 166-176
1965 - Ideas in Leadership Development - W. C. Ferguson - pp. 176-185
1965 - Progress in Bread Wrapping - J. P. Humphrey - pp. 185-192
1965 - Sanitation in the Cake Plant - Robert C. Brink - pp. 193-200
1965 - New Developments in the Wrapping of Cake and Sweet Yeast - Virgel O. Smith - pp. 200-206
1965 - Emulsifiers Made Understandable to the Baker - Robert H. Johnson - pp. 206-214
1965 - What the Bakery Production Man Should Know About Food and Drug Labeling-John H. Guill, Jr. - pp. 214-219
1965 - New Product Development in Cakes, Sweet Yeast Raised Products - Virgel O. Smith - pp. 200-206
1965 - Emulsifiers Made Understandable to the Baker - Robert H. Johnson - pp. 206-214
1965 - What the Bakery Production Man Should Know About Food and Drug Labeling and Regulations - John H. Guill, Jr. - pp. 214-222
1965 - New Product Development in Cakes, Sweet Yeast Raised Products and Cookies - Joseph F. Kill - pp. 244-251
1965 - Cake Formula Balance - Harry W. Lawson - pp. 251-258
1965 - Formulation and Production of Brownies and Other Oven-Finished Products - F. D. Schoonever - pp. 258-266
1965 - Latest Formulas and Techniques for Fondant and Icing Production - Dr. George N. Bollenback - pp. 266-273
1965 - Selection, Maintenance and Protection of Frying Fats - John H. Moyer - pp. 273-281
1965 - Make-Up Procedures for Roll-In Coffee Cake Production - Vernon F. Davey - pp. 281-290
1965 - Formulation and Production of Fried Pies - Mike Harding and Bob G. Starwich - pp. 290-299
1964
1964 - Latest Developments in Freezing - Robert J. Bauerlen - pp. 81-88
1964 - Selecting an Oven for Maximum Performance - Richard Skarin - pp. 88-96
1964 - Specification for Ingredients - Artie Strauss and David H. Schwartz - pp. 96-103
1964 - Bun Production - Jim Ferguson - pp. 103-109
1964 - Progress Report on Bread Wrappers - Charles J. Lingelbach - pp. 110-117
1964 - Cost Control for the Production Man - Miles Rodgers - pp. 117-124
1964 - Bread Slicing Problems and Their Remedies - Carl C. Hauswald, Jr. - pp. 130-137
1964 - Organizing an Efficient Wrapping Department - George Panuline - pp. 137-143
1964 - Pan Care and Maintenance - Frank J. Torrens, Jr. - pp. 147-156
1964 - Bakery Floors - John F. Rooney - pp. 156-163
1964 - Recent Developments in Conveyors - Joseph E. Coleman - pp. 163-170
1964 - Today's report on Bakery Sanitation - Louis J. Richter - pp. 170-178
1964 - Preparation and Use of a Job Description - Charles Drake - pp. 180-184
1964 - Personnel Recruiting, Training and Evaluation - Dr. Samuel N. Stevens - pp. 184-194
1964 - Fundamentals of Quality Coffee Cake Production - W. Blair Lehault - pp. 194-202
1964 - Progress Report on Films for Wrapping Cake and Sweet Yeast Raised Products - Kenneth E. Harmon - pp. 202-210
1964 - Quality Fruit Cake - George D. Pappas - pp. 232-244
1964 - Efficient Scheduling of Cake Production - Andrew Neil - pp. 244-254
1964 - Preparation and Application of Icings for Sweet Yeast Raised Products - Bernhard Illfelder - pp. 254-261
1964 - Factors Involved in Cake Cooling - Andrew Wolf - pp. 261-269
1964 - Various Methods of Pie Production - Carl G. Martin - pp. 270-276
1964 - Yeast Raised Doughnuts, Their Faults and Corrections - David F. Coffin - pp. 276-284
1964 - Fundamentals of Cookie Production, Including Soft Type Cookies - Henry Flick - pp. 286-295
1963
1963 - A Discussion on Water and Its Effect on Bread Quality - Douglas J. Kirk - pp. 47-52
1963 - Determining the Levels of Oxidizing Agents in Continuous Mix From the Production Man's Viewpoint - Lester C. Wade - pp. 52-58
1963 - Flour Quality Measurements as They Apply to Specifications - D. B. Pratt, Jr. - pp. 58-66
1963 - Bakery Design - Planning for Expansion and Change - T. A. Faulhaber - pp. 66-76
1963 - Bread Flavor Factors and Their Control - Dr. John A. Johnson - pp. 78-84
1963 - Use of the Liquid Ferment Process in the Production of Variety Breads and Buns - Joe E. Turner, Sr. - pp. 84-92
1963 - Production of Buns and Bun Type Products - T. Robert Wolfe - pp. 92-99
1963 - Packaging of Buns and Bun Type Products Today - Elmer L. Pierce - 99-102
1963 - Packaging of Buns and Bun Type Products Today - Harold C. Overhold, Presented by John D. Shidler - pp. 102-107
1963 - Factors Governing Successful Hard Roll Production - Alan J. Feinberg - pp. 109-118
1963 - Evaluation of Sugars in Ferment Systems - Edward R. Piekarz - pp. 118-126
1963 - Production of Firm or Compact Breads - Roy J. Rasco - pp. 130-135
1963 - Expanded Bread Production - Joseph J. Tarro - pp. 135-140
1963 - Proper Methods for Washing Pans - J. L. Gutermuth - pp. 142-151
1963 - New Gadgets - Wiliam M. Schieb - pp. 151-165
1963 - Organizing the Production Management Team - Dr. Charles A. Dailey - pp. 165-173
1963 - A Production Man's View of Packaging Films - H. Earl Tobey - pp. 173-177
1963 - Progress Report on Continuous Mixing of Bread - Clarence D. Ferrell - pp. 179-192
1963 - Factors Governing Fine and Even Grain in Conventional Bread Production - Fred T. Letterman - pp. 192-198
1963 - Mechanical Production of Quality Yeast-Raised Sweet Goods - Herbert O. Mielke - pp. 198-204
1963 - Scheduling Sweet Goods Varieties - James T. Moore - pp. 204-215
1963 - Production of Cake with Plastic and Liquid Shortenings - B. R. Kramer - pp. 237-243
1963 - Production of Wire-Cut Cookies - Bernard H. Velzen - pp. 243-252
1963 - Production of English Muffins - E. M. Noel - pp. 252-259
1963 - Specific Gravity in the Control of Cake Quality - W. C. Cook - pp. 259-268
1963 - Production and Handling of Frozen Yeast Raised Doughnuts - Ralph E. Gray - pp. 268-275
1963 - Cake Doughnut Finishings and Coatings for Cake Enrobing - John H. Carter - pp. 282-290
1962
1962 - Oxidizing Agents - Their Purpose and Effect on Bread Production - 51-59
1962 - Techniques to Determine Flavor Factors in Bread - Dr. Simon S. Jackel - pp. 59-66
1962 - A Program for Controlling Quality and Uniformity in Bread Production - Albert S. Schmidt, Jr. - pp. 66-71
1962 - Efforts to Improve Hard Wheat Quality and the Effect on the Bakery Production Man - William H. Crotinger - pp. 71-78
1962 - Methods for Overcoming Shrinking and Wrinkling in Partially Baked Products - Joseph Lacy - pp. 80-85
1962 - How to Set Up Preventive Maintenance Program - Lawrence E. Pile - pp. 85-91
1962 - Finding Those Hidden Costs in the Operation of Bakery Equipment - Peter G. Pirrie - pp. 97-102
1962 - Scheduling and Maintenance of a Sanitation Program - T. L. Huge - pp. 102-113
1962 - Production of Continuous Mix Bread - H. Alvin Meyer - pp. 115-122
1962 - Principles of Nonfat Dry Milk in Continuous Mixing Operations - M. J. Swortfiguer - pp. 122-136
1962 - Raisin Bread Production - Myron Van Ness - pp. 136-141
1962 - Streamlining Production of Sweet Dough Varieties - Joseph M. Lind - pp. 141-152
1962 - Overcoming Wrapping Problems - Harry R. Jasper - pp. 156-165
1962 - Latest Developments in Paperboard Packaging Materials - James B. Hopkins - pp. 165-172
1962 - Latest Developments in Film Packaging Materials - Gordon Hungerford - pp. 172-180
1962 - New Developments for Handling Wrapped Products from Wrapper to Store - T. R. Mutto - pp. 180-187
1962 - Problems Related to the Production and Handling of Frozen Baked Foods - Hans Schmucky - pp. 189-196
1962 - Variety Frozen Products for In-Store Bake Off - Claude F. Dickey - pp. 196-202
1962 - Plan and Development of In-Plant Training Program - Dr. Charles Nelson - pp. 202-209
1962 - Motivating Employees Toward Better Performance - James D. Moore - pp. 209-219
1962 - Cake Finishing Techniques - Large Volume Production - Glenn H. Holloway - pp. 246-254
1962 - New Developments in Materials Handling - Cake Shortening - Elmer F. Glabe - pp. 254-263
1962 - Achieving Stability in Icings and Glaze Formulas - Nat H. Nash - pp. 263-272
1962 - Continuous Cake Mixing Production Techniques - Walter Rajewski - pp.. 272-279
1962 - Techniques in Freezing Pies - Hiram T. Spannuth - pp. 279-287
1962 - Basic Pie Crust Production - Frank B. Dietrich - pp. 287-291
1962 - Whippable Emulsion for Pie Toppings - H. W. Diamond - pp. 291-297
1962 - Special Effects with Algin in Pie Fillings - F. X. McDermott - pp. 297-302
1961
1961 - Mixing and Absorption of Yeast Dough - Robert E. McCormick - pp. 54-60
1961 - Equipment-its job-efficient operation - William Schieb - pp. 60-74
1961 - Plant Control of Labor and Ingredients - Roy S. Sievers - pp. 67-76
1961 - Production Ideas and Scheduling Hints for Variety Products - Ray A. Zaccardi - pp. 76-80
1961 - One Flour for All Yeast-Raised Products - Walter L. Hood - pp. 80-84
1961 - Sanitation-Schedule-Economy-Problem Remedies - Lois T. Cole - pp. 89-95
1961 - Efficiency in Slicing and Wrapping - Ted Jensen - pp. 95-101
1961 - Proper Use of Sugars and Syrups in Yeast Products - T. J. Otterbacher - pp. 101-110
1961 - Factors Affecting Bread Shelf Life - Ralph Lakamp - pp. 110-116
1961 - A Training Program for Supervisors and Foreman - John C. Roddy - pp. 117-122
1961 - Uniform Production of High Quality Bread - Robert E. Henchal - pp. 122-129
1961 - New Variety Breads - Virgil L. Adkins - pp. 129-134
1961 - Hearth Bread and Hearth Roll Production - Maurice M. Jackson - pp. 134-143
1961 - Shortenings and Emulsifiers in Yeast Raised Products - George R. Jackson - pp. 143-149
1961 - Recent Developments in Wrapping Materials and Costs - William U. Funk - pp. 157-168
1961 - Proper Handling of Pans for Long Life - Leon Gaddy - pp. 168-171
1961 - Enzymes in Baking - Robert W. Weber - pp. 172-177
1961 - Continuous Mix Bread Production-Production Problems - Darrell K. Authier - pp. 177-186
1961 - Quality Sweet Roll Production - Otto Mayer - pp. 187-192
1961 - Freezing and Thawing Baked Products - James. W. Pence - pp. 192-199
1961 - Some Engineering and Economic Aspects of Bulk Systems - William C. Kollman - pp. 199-208
1961 - Food Additives Law as it Affects Production - J. K. Kirk - pp. pp. 208-215
1961 - Rolled-in Coffee Cakes and Danish Pastry - William C. Gordon - pp. 215-221
1961 - New Fried Varieties and How to Produce Them - William S. Hodges - pp. 253-260
1961 - Cake Batter Mixing-Continuous-Batch - Kerwood M. Kelly - pp. 260-265
1961 - Automation in Variety Cake Production - Donald K. Dubois - pp. 274-282
1961 - Icing Formulas and Adjustments for Temperature Variations - J. J. Richard Andt - pp. 282-292
1961 - Cooked and Uncooked Pie Fillings - Salvatore F. Pasciuto - pp. 293-297
1961 - High Speed Pie Production - Edward J. Turner - Presented by Tom A. Manglis - pp. 297-299
1961 - Fruit Pie Fillings - The Modern Way - Leonard M. Waldt - pp. 299-303
1961 - Making Quality Pies - Nicholas P. Strenglis - pp. 303-306
1960
1960 - Fermentation Problems Confronting the Baker Today - Paul Meritt - pp. 54-59
1960 - Production of Sour Rye Bread - Howard P. Slaten - pp. 60-67
1960 - Production Procedures Necessary for Producing Twist and Large Volume Bread - Richard M. Beaverson - pp. 68-76
1960 - Review of Continuous Bread Making - Paul C. Jones - pp. 77-84
1960 - Protein Supplementation of Baked Foods - Dr. Louis Sair - pp. 89-96
1960 - Excessive Bakeout Loss - John Thompson - pp. 97-103
1960 - Bulk Handling of Ingredients - Frank Haile - pp. 104-113
1960 - Establishing and Maintaining an Effective Sanitation Program - Archer E. Armstrong - pp. 114-122
1960 - New Developments and Uses of Polyethylene - William U. Funk - pp. 125-132
1960 - Expediency in Handling Baked Foods on the Shipping Dock - Edward Van Poolen - pp. 135-144
1960 - The Importance of the Production Man on the Management Team - Freeman Morgan, Jr. - pp. 145-148
1960 - Wrapping and Packaging Equipment to Handle New Packaging Materials - Kenneth R. Rand - pp. 156-159
1960 - Bread and Roll Proofing - Robert G. Sutherin - pp. 165-174
1960 - Bread and Roll Cooling - H. Ray Gable - pp. 175-181
1960 - Formulation and Production of Variety Breads - Vaughn W. Ball - pp. 182-188
1960 - New Developments in Emulsifiers for Use in Baked Foods - Henry H. Favor - pp. 191-193
1960 - Production of Sweet Yeast and Rolled-in Doughs - Charles F. Blumm - pp. 194-201
1960 - Latest Idea for Coffee Cake and Sweet Roll Varieties, Fillings and Toppings - William Ogilvy - pp. 202-207
1960 - Interpretation of the New Additives Law as it Applies to Baked Foods - John H. Guill, Jr. - pp. 208-217
1960 - New and Useful Gadgets - William M. Scheib - pp. 218-229
1960 - Formulation and Production of Soft Cake - George K. Minor - pp. 256-265
1960 - Production of Small Cakes - O.D. McKee - pp. 265-269
1960 - Chocolate Products in Baked Foods, Icings and Coatings - Joseph De Grood - pp. 270-280
1960 - Use of Dry Egg Solids in Baked Foods - Cecil F. Pinney - pp. 281-290
1960 - Pie Crust and Fillings - William H. Kneupfer - pp. 292-304
1960 - Streamlined Production of Pies - WIlliam E. Carman - pp. 305-309
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