The following list contains Technical Bulletins from 1924 to 1974. These are not linked, but members request copies to be mailed to them. Click here to view Technical Bulletins from 1975 to current.
ASB 2 N. Riverside Plaza, Suite 1733, Chicago, IL 60606 312/332-2246, Fax 312/332-6560, E-mail asbe@asbe.org
001 - New Crop Flour: C. J. Patterson, August 1924
002 - Proper Handling of the Dough Divider: R. C. Reichert, September 1924
003 - Proofing: Peter G. Pierre: October 1924
004 - Some Practical Considerations in Oil Firing: C. A. McDuffee, November 1924
005 - Report on Questionnaire No. 1 - Motor and Wagon Boxes: December 1924
006 - Report on Questionnaire No. 2: Victor E. Marx, January 1925
007 - Milk-Its Composition and Uses in the Bakery: Washington Platt, January 1925
008 - Announcements: Victor E. Marx, April 1925
009 - Announcements: C. J. Patterson, June 1925
010 - Questionnaire on Cooling Doughs in Mixers No. 3: Victor E. Marx, July 1925
011 - Moulding Machines: William E. Doty, September 1925
012 - Plans for Improving Bakery Organizations: E. B. Nicolait, October 1925
013 - Preliminary Report on Refrigeration at the Mixer: ASBE Engineering Committee, November 1925
014 - Questionnaire on Cooling Doughs in Mixers No. 4: Victor E. Marx, February 1926
015 - Steam and Boilers: Peter G. Pirrie, May 1926
016 - Human Engineers: Gerald Billings, July 1926
017 - Questionnaire on Make Up Equipment: Victor E. Marx, July 1926
018 - Questionnaire on Ovens and Oven Equipment: Victor E. Marx, August 1926
019 - Questionnaire on Pan Equipment: Victor E. Marx, September 1926
020 - Atlantic City Meeting: Victor E. Marx, October 1926
021 - Treatise on Yeast: J. E. Wihlfahrt, November 1926
022 - Questionnaire on Process of ASBE Meeting: Victor E. Marx, December 1926
023 - Announcements: Victor E. Marx, January 1927
024 - Treatise on Malt Extract: J. E. Wihlfahrt, February 1927
025 - Notice on Travel to Chicago: Victor E. Marx, February 1927
026 - Announcement: E. B. Price, April 1927
027 - Announcement: E. B. Price, July 1927
028 - Experiments with New Crop of Southwestern Flours of 1927: ASBE and AIB Committee, September 1927 -
029 - Bulletin on Containers for Bread Deliveries by Motor Truck: Lewis W. Parks, October 1927
030 - Report of the September Meeting: Victor E. Marx, October 1927
031 - Manufacture and Care of Bread Pans: Paul Chapman, July 1928
032 - What We Know and What We DonÕt Know About Milk and Bread: Washington Platt, August 1928
033 - Bluestem Flours: J. I. Sporer, September 1928
034 - Problems in Cake: M. Cavenagh, September 1928
035 - Wholesale Cake with Wholesale Bread: Chas. T. Godwin, September 1928
036 - Information Pertaining to Shortening and Especially Vegetable Shortening Made from Cottonseed Oil: Herman Aspegren & Herbert Wall, October 1928
037 - Job Study and the Progressive Baker: Douglas L. McIntyre, November 1928
038 - Bread Made in Dough Rooms: Jno. C. Summers, November 1928
039 - The Keeping Quality, Odor, and Taste of Bread Wrapped at Different Temperatures: I. A. Berg, January 1929
040 - Machine Sweet Goods: W. E. Broeg, January 1929
041 - Report of Junior National Convention: Victor E. Marx, February 1929
042 - Bread Production in Australia: William Shields, February 1929
043 - Standards for High Speed Dough Mixers, Flour Handling Units, Sifters, Bolters, Flour Hoppers and Water Tanks: ASBE Standardization Committee, March 1929
044 - Constitution of the American Society Bakery Engineers: April 1929
045 - Air Conditioning: Del Thompson, May 1929
046 - Rye Bread Flavors - How They are Developed to Please Varying Tastes: H. E. Turley, June 1929
047 - Hearth Breads - French Bread, French Rolls, Rye Bread and Cracked Wheat Bread: F. Smith Norton, July 1929
048 - Organization: George W. Tassle, August 1929
049 - A Comparative Study of the Flavor and Taste of Bread Made with Sweetened Condensed Skim Milk and Dried Skim Milk: ASBE Research and Experiments Committee, September 1929
050 - The 1929 New Crop Flours: ASBE Research and Experiments Committee, October 1929
051 - Getting a Cake Batch Together: J. L. Sporer, November 1929
052 - Sliced Bread: L. E. Caster, January 1930
053 - The Prevention of Mold in The Bakery: ASBE Research and Experiments Committee, January 1930
054 - The Responsibilities of the Bakery Engineer: Murry Guthrie, April 1930
055 - The Cleaning of Pans: Sam Hawthorne, June 1930
056 - Production With and Without Brains: W. S. Allison, October 1930
057 - The 1930 New Crop Flours: I. A. Berg, November 1930
058 - Helpful Suggestions: Various Short Articles, December 1930
059 - More Helpful Suggestions: Various Short Articles, January 1931
060 - Steam Saturator: Chas. E. Misch, April 1931
061 - Cost Control: John Thies, June 1931
062 - Eggs-Their Property and Their Function in Cake Baking: Albert K. Epstein, June 1931
063 - Sponge Cakes: Mary M. Brooke, July 1931
064 - Flour Making: L. H. McLaren, August 1931
065 - Safety in the Bakery: C. H. Ribble, August 1931
066 - Baking Powder: Charles P. Oliver, September 1931
067 - Wire Cut Machine Made Cookies: Arthur D. Balnk, September 1931
068 - Maintenance and Repairs: H. Edward Hildebrand, October 1931
069 - Some Observations in Employing the New Method of Making Cake: Chas. A. Glabau, December 1931
070 - Pullman Pans: Wm. J. Peters, December 1931
071 - Chocolate Liquors and Cocoa Powders: A. G. Schreck, December 1931
072 - The Manufacture of Fruit Cake: James W. Buckle, December 1931
073 - Q & A on Alcoholic Fermentation, Hydrogen Ion Concentration and Colloid Chemistry: Pete Prinsen and Dr. C. H. Bailey, April 1932
074 - Standardization of Humidifier Practice in Baking Plants: ASBE Standardization Committee, April 1932
075 - Mold and Rope: Peter G. Pirrie, Victor Marx, William E. Broeg, Carlos Pickering, I. A. Berg, May 1932
076 - Enzymes of Flour: Harry E. Weaver, May 1932
077 - The Action of Shortening in Bread: Washington Platt, May 1932
078 - Is Gluten Content the Only Factor in the Blending of Flours?: C. G. Harrel, May 1932
079 - Rye and Potato Breads: Josef Cryns, June 1932
080 - Correlating Laboratory and Shop Results: C. A. McDuffee, June 1932
081 - Fried Cakes: D. M. Binger, June 193
082 - BakersÕ Questions on Cereal Chemistry: Cereal Chemists of Northwest, October 1932
083 - Results of Questionnaire on Conditioned Cooling of Bread: W.W. Reece, November 1932
084 - The Function of Shortening in Cake-Methods for Making Creaming Tests: M. B. Graff, P. E. Minton, H. S. Mitchell, January 1933
085 - The Interpretation of the Laboratory Analysis: Rowland J. Clark, April 1933
086 - Fundamentals of Rye Bread Production: Karl P. Keeney, Wm. H. Hauck, June 1933
087 - Shortening in French Bread: ASBE Research Committee, July 1933
088 - Sponge and Dough Conditioning: Harry E. Weaver, C. H. McIntosh, August 1933
089 - Yeast, and Fermentation Interferences: E. B. Nicolait, James D. Veron, September 1933
090 - Effect of Pan Shapes on Loaf Characteristics: Carlos S. Pickering, November 1933
091 - Studies on Bread Molds: H. G. Brouilett, November 1933
092 - Holes in Bread: ASBE Research Committee, December 1933
093 - In the Dough: Robert W. Brooks, February 1934
094 - Bakery Casters, The Overhead-Underfoot: F. B. Evers, April 1933
095 - The Care of Bake Pans: E. B. Hutchins, June 1934
096 - Insects in the Bakery: R. C. Sherwood, July 1934
097 - Enzymes in Dough Fermentation: Robert W. Brooks, August 1934
098 - The Use of Steam in BakersÕ Ovens: Peter G. Pirrie, October 1934
099A - The Simplified Cost System Giving Total Costs for Individual Varieties: Edward M. Joy, November 1934
098B - Can We Engineer Merchandising?: Louis E. Caster, December 1934
099 - Holes in Bread: Louis W. Haas, December 1934
100 - Proper Moulder Operation: D. M. Binger, December 1934
101 - An Historical Survey of Early Activities: Harold Hall, March 1935
102 - Standards for High Speed Dough Mixers, Flour Handling Units, Sifters, Bolting Reels and Flour Hoppers: ASBE Standardization Committee, September 1935
103 - Bakery Infection: Maximilian Toch, June 1936
104 - The Interpretation of a Water Analysis, and the Effect of Water on Dough Fermentation: Carlos S. Pickering, July 1936
105 - The Method and Process of Applying Compressed Air to Moulding Machines in Place of Using Dusting Flour: John Roberts, August 1936
106 - Doughnuts: G. W. Orr, November 1936
107 - The Story of a Loaf of Bread: Robert W. Brooks, February 1937
108 - The Bakery EngineerÕs Problems in Packaging: Ralph B. Morris, April 1937
109 - Yeast Food-In Panary Fermentation: James D. Veron, May 1937
110 - History of The Bread Consumption Committee: M. A. Gray, October 1937
111 - A Laboratory Contribution to the Problem of the Effect of Stiff Sponges Versus Soft Sponges in Bread Quality, Staling Rates, and pH: J. A. Shellenberger, Thomas A. Catlan, June 1938
112 - Pan-Orama: Walter T. Molloy, June 1938
113 - Sponge and Dough Temperature Studies: G. H. Ekstedt, July 1938
114 - Spices and Their Effects on Flavor of Bread and Cake: F. W. Griffith, August 1938
115 - Standardization of Sponge Troughs: ASBE Standardization Committee, September 1938
116 - Profitable Mass Production of Sweet Rolls and Coffee Cake: Stanley A. Kretchman, September 1938
117 - Baking for the Restaurant Trade: A. W. Landstrom, October 1938
118 - Theory and Practice in the Diastatic Treatment of Flours: William G. Epstein, Konrad Schreier, November 1938
119 - Baker, Bakery Operations and Bacteria: H. B. Richie, April 1939
120 - The Manufacture of Cocoa and Chocolate for the Baker: Chas. P. Corcoran, June 1939
121 - Standards for Depreciation Rates, Bakery Building and Equipment: ASBE Standardization Committee, October 1939
122 - Flavor Control in Bakery Merchandise: J. A. Dunn, January 1940
123 - Load Lifting Capacity of Doughs-An Attempt to Evaluate, Measure and Control Same: G. E. Findley, April 1940
124 - MISSING
125 - Development and Management of Safety Program and Organization of Safety Committee: D. L. Powell and W. H. Oeller, June 1941
126 - Report of the Policy Committee: July 1941
127 - Information Concerning Advantages and Disadvantages of Using Various Forms of Milk: John C. Summers, September 1941
128 - Milk: C. A. McDuffee, April 1942
129 - The Story of Yeast: E. B. Nicolait, June 1942
130 - Soy Flour in the Baking Industry: R. M. Bohn, March 1945
131 - The Use of Soy Flour in the Baking Industry: L. G. Trempel, May 1945
132 - The Effect of Mixer Speeds at the Dough Stage on the Absorption, Bake-Out Losses and Staling of Bread: Floyd D. Schoonover, July 1945
133 - The Refrigeration of Sweet Yeast Doughs and Its Advantages in Mechanical Make-up: W. L. Frey, September 1945
134 - Open Trough and Cabinet or Covered Fermentation of Bread Sponges: Betty Sullivan and W. A. Richards, October 1947
135 - Some Factors Affecting the Physical Appearance of Bread Sponges: R. W. Selman and R. J. Sumner, July 1948
136 - Constitution of the American Society of Bakery Engineers: May 1949
137 - The Role of Active Dry Yeast: Paul P. Merritt, June 1949
138 - Principles of Making Icings: John Godston, September 1949
139 - Recommended Features for Strapped Bread and Pullman Pan Sets: ASBE Standardization Committee, February 1951
140 - Modern Management-Part I ÒProper ManagementÓ: Don F. Copell, April 1951
141 - Modern Management-Part II ÒProper SelectionÓ: Don F. Copell, May 1951
142 - Modern Management-Part III ÒTesting the ApplicantÓ: Don F. Copell, June 1951
143 - Constitution of the American Society of Bakery Engineers: August 1951
144 - MISSING
145 - Definitions of Technical Terms: May 1951
146 - Results of Tests of Cake Staling: W. G. Bechtel and D. F. Meisner, September 1954
147 - Personal Impressions of the American Baking Industry Compared with the British: R. W. P. Hare, December 1954
148 - The Labeling of Bakery Products under the Federal Food, Drug and Cosmetic Act: George P. Larrick, July 1955
149 - Constitution of the American Society of Bakery Engineers, December 1955
150 - Modern Rodent Control Methods for the Bakery: Edward L. Holmes, September 1956
151 - Packaging of Bakery Products (Board Items): National Bakery Package Committee, September 1956
152 - Report on Project of Pan Subcommittee to Determine Whether or Not a Proper Size of Pan That is Relatively Wide and Short Will Produce a Better Loaf of Bread: ASBE Standardization Committee, January 1957
153 - Constitution of the American Society of Bakery Engineers: March 1957
154 - Tray and Carton Forming Machines: National Bakery Package Committee, October 1957
155 - Bulk Handling of Dry Sugar: Gordon E. Miller, November 1957
156 - Constitution of the American Society of Bakery Engineers: April 1958
157 - Efficiency in Bread Baking: John Thomson, May 1958
158 - Dry Buttermilk Solids-Its Use in the Bakery: M. J. Swortfiguer, June 1958
159 - Puff Pastry-Production Fundamentals: W. T. Dow, December 1958
160 - Human Relations: Lloyd J. Fay, May 1959
161 - Interpreting Results as Obtained with Laboratory Recording Dough Mixers: Oscar Skovholt, October 1959
162 - Why Flour Is Bromated: Betty Sullivan, February 1960
163 - The Production Man and Flour: J. G. Ponte, et al, May 1960
164 - Constitution of the American Society of Bakery Engineers: May 1960
165 - Tough Flours: Rowland J. Clark, June 1960
166 - Product Development for Mechanized Mass Production-Part I: Andrew Wolfe, June 1960
167 - Product Development for Mechanized Mass Production-Part II: Andrew Wolfe, June 1960
168 - The Mixing of Bread Doughs by Conventional Methods: James E. Wolfe and Gaston Dalby, June 1961
169 - The Influence of Certain Processing Variables on the Surface Characteristics of Pilot Plant-Prepared, Partially-Baked Rolls: J. F. Bennett and L. F. Marnett, December 1965
170 - Constitution of the American Society of Bakery Engineers: March 1963
171 - Malting of Flour: Gerald Reed, August 1963
172 - Yeast, The Biological Leaven for Breads, Rolls and Yeast Raised Sweet Doughs: Ralph B. Morris, September 1963
173 - Baking Powder, the Chemical Leaven, for Cakes, Biscuits and Cookies: Ralph B. Morris, November 1963
174 - Getting the Most from a Bread Score: Frank J. Gruber, September 1964
175 - Quality Control: W. H. Ziemke, October 1964
176 - How to Maintain a High Standard of Sanitation in a Bakery: J. Carl Dawson, March 1965
177 - How to Establish a Successful Preventive Sanitation Program in Your Bakery: J. Carl Dawson, June 1965
178 - What to do When the Federal Food and Drug Inspector Arrives at the Bakery: J. Carl Dawson, September 1965
179 - Controlling Falls, Slips and Trips in Bakeries: Patrick S. Sirols, December 1965
180 - Emergency Sponges and Doughs: Henry T. Meigs, April 1966
181 - Constitution of the American Society of Bakery Engineers: April 1966
182 - The Sanitation Consultant: J. Carl Dawson, July 1966
183 - Pacific Slope Sour Dough Hearth Breads: Henry T. Meigs, March 1967
184 - Trends and Practical Hints for Continuous Mixing of Bread and Rolls: K. L. Fortmann, September 1967
185 - Wheat Varieties in Terms of Flour Quality: G. W. Schiller, June 1968
186 - Sweet Doughs: Henry T. Meigs, July 1968
187 - Always There is a Better Way: W. J. Smith, August 1968
188 - Vital Wheat Gluten Applications in Bakery Foods: D. K. DuBois, F. E. Cottle, June 1969
189 - Enzymes in the Bake Shop: Leonard M. Waldt, July 1969
190 - A Lot of Words Aimed at Management: W. H. Smith, August 1969
191 - Constitution of the American Society of Bakery Engineers: September 1969
192 - Quality White Bread by Sponge and Dough Procedure: Henry T. Meigs, October 1970
193 - Flavor in Bread by the Guthrie Process: Henry B. Cramer, January 1971
194 - Report on Project of Research and Study Committee on Bread Pan Structural Feature Study: ASBE Research and Study Committee, May 1972
195 - MISSING
196 - MISSING
197 - How to Automate a Bread Plant-Part I Layout: Otto J. Richter, May 1973
198 - How to Automate a Bread Plant-Part II Education and Training: June 1973
199 - How to Automate a Bread Plant-Part III Operation of Equipment: August 1973