The Bakers Guide

Ingredients

• 95 eggs
• three which concern
• two molecules of grape sugar

Directions

1. eggs, is called putrefaction ; but the chemical operation of both is of the same kind, and consists of the resolution — the chang- ing of complex bodies into simpler forms by organisms setting up fermentation. Bacterium lactis is the ferment which makes lactic acid, Mycodermic Vini makes acetic acid, Bacillus Sub- tillus makes butyric acid, Bacterium Termo is the putre- factive ferment, &c, &c, and most of these fermentations are going on in well fermented dough, when it becomes over ripe and past maturity. The more the subject is investigated, whether as regards leavening, or any other process of fermenta- tion, the more clearly it will be established that the only true system of bread-making hinges on the principle of fermentation by means of pure sound yeast ; and the quantity of that yeast must be governed by the style of work in hand.

2. HERE are several kinds of sugar, but only three which

3. concern us or commerce generally, viz., cane sugar,

4. (saccharose), grape sugar (glucose dextrose), and what

5. * is called fruit sugar (Laevulose). Cane sugar occurs in a large number of plants, but commercially is only manufactured from sugar cane, sugar beet, sugar maple, and sorghum, one of the palm tree tribe.

6. Sometimes it is said that sugar made from the sugar cane is sweeter than that made from the sugar beet, but this cannot be so. From necessity, cane sugar, from wherever obtained, is abso- lutely the same substance, and if prepared equally pure and as well refined, has the same sweetening power. It, like all the cane sugars, is composed of the elements of C (carbon), H (hydrogen), and O (oxygen). These are united in the following proportions : C12H22011 as its formula. Before passing to cane sugar, its manufacture and refining and testing, I will dismiss the grape sugars in a sentence or two. (They are so frequently dealt with in the articles upon bread-making in this book.) Cane sugar when heated in a solution with dilute acids, or when submitted to the action of yeast and other ferments, takes up the elements of water (HaO), and splits into two molecules of grape sugar, viz., dextrose, so named because it has a right-handed power for polarized light, and Laevulose, which is Laevo-rotatory. Both of these have the same formula, C6Hj206, but differ in their properties, doubtless owing to a different arrangement of the atoms or groups of ultimate particles of which the respective molecules consist. Starch also, when acted upon in the same manner, yields glucose, a grape sugar, and identical with dex- trose. These grape sugars are also called invert sugars because

Nutrition, whole recipe (rough)

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.