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76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 12 hours. The bread was egg was.

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Culinary Idea Lab

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76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 12 hours. The bread was egg was.

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This web page culinarylab.blogspot.com states the following, "76 Years In The Making." We saw that the webpage said " I have a booklet that was printed in 1940 by the Fleischmann Yeast Company." It also said " This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 12 hours. The bread was egg was."

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