www.sausagemaking.org

Posted: **Thu Jan 03, 2013 7:38 am**

Thanks to the OP at Fresh Loaf site for this, thought it might be of interest:

http://www.muehlenchemie.de/english/kno ... flour.html

Posted: **Thu Jan 03, 2013 4:09 pm**

Great resource, thanks Rod

Posted: **Thu Jan 03, 2013 4:37 pm**

Thanks Rod

Phil

E-Book about flour