The most common as well as the most important form in which wheaten flour
is consumed as food is bread. In Case 25, which may be called the “Bread
Case,” the constituent ingredients, with their respective quantities used
in making bread, are exhibited. There are three methods of making bread,
the ordinary or fermented process, the unfermented process, and that
employed in making aërated bread. Bread is either _vesiculated_ or
_unvesiculated_, the latter is called unleavened bread, and consists of
bread, and of such preparations of flour as are known by the names of
biscuits, cakes, &c. of which two cases of samples are shown by Messrs.
Peek, Frean, and Co. of London, and J. W. Mackie and Sons of Edinburgh.
For other details concerning bread the visitor is referred to the printed
labels in the case.