The following list contains Engineer's Information Service (EIS) Reports from 1975 to 1991. These reports have not been produced since 1991. Members can click on the report they are interested in to go to the document. EIS Reports from 1936-1974 are not linked on-line, but a list can be viewed by clicking here.

No. 75- June, 1991 - BUNS: Rich Dough and Flavor
No. 74- December, 1990 - CAKE, ANGEL FOOD: Frozen Egg Whites
No. 73 - December, 1990 - CAKE: Texture
No. 72 - November, 1985 - FLOUR: Hot Air on Rounder
No. 71 - October, 1985 - WHITE BREAD: Flour Ash Value
No. 70 - September, 1985 - PIZZA: Formulation
No. 69 - September, 1982 - WHITE BREAD: Shortening Level
No. 68 - August, 1982 - BREAD PRODUCT: Desired Accelerated Staling
No. 67 - July, 1982 - BUNS: Vital Wheat Gluten & Protease Fungal Enzymes
No. 66 - June, 1982 - RYE BREAD: Crust Bubbles
No. 65 - May, 1982 - WHITE BREAD: Excessive Oven Spring
No. 64 - July, 1979 - ABSORPTION: Mono- and Diglycerides
No. 63 - July, 1979 - BREADS, VARIETY: Intermediate Proofing
No. 62- December, 1978 - PIES: Shelf Life Extension
No. 61 - December, 1978 - COOKIES-RAISIN OATMEAL: Formula
No. 60 - November, 1978 - COOKIES: Jelly and Jam Toppings
No. 59 - August, 1977 - COCONUT CUSTARD PIE: Baking Procedures
No. 58 - June, 1977 - PIES-FROZEN: Stabilizing the Fruit Filling
No. 57 - June, 1977 - BREAD: Baking Procedures
No. 56 - May, 1977 - DOUGHNUTS: Formulas
No. 55 - May, 1977 - BREAD AND BUNS: Interior Temperature and Softness
No. 54 - May, 1976 - MOLD INHIBITORS: Other Than Calcium Propionate
No. 53 - May, 1976 - SHORTENING: Emulsifier or High-Ratio Shortening
No. 52 - April, 1976 - EMULSIFICATION: Yeast-Raised Dough
No. 51 - November, 1975 - MOLD INHIBITORS: Ingredients in Bread
No. 50 - October, 1975 - PROOFING: Baking Procedures