Flour strength as influenced by the addition of diastatic ferments This book, "Flour strength as influenced by the addition of diastatic ferments", by Ferdinand Albert Collatz, is a replication of a book originally published before 1922. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible. This book was created using print-on-demand technology. Thank you for supporting classic literature.