Baking’s History

1. Baking’sHistory Unit 1 Introduction to Baking Demand for Trained Bakers is on the Rise Baking in America World History of Baking The Emerging Role of the Baker Becoming a successful Baker The Four Cardinal Rules of Baking

2. Demand for Trained Bakers is on the Rise • According to the Occupational Outlook Handbook for 2004-2005 • Approximately 173,000 workers were employed as bakers. • The report also indicates a rise by the year 2010 • Professional bakers work in the following venues; • a. wholesale and retail bakeries • b. catering companies • c. supermarkets • d. restaurants • e. hotels and resorts • f. cafeterias • g. factories

3. World History of Baking • It All Started with Bread • Bread was the simple act of crushing wheat, adding water, and left unattended in which bacteria in the form of natural yeast became present. Then it baked on a hot rock to solidify. • Bread came with each civilization. • The fermentation of yeast was the start of biotechnology. • The first gears or wheels were probably used to create the first flour mills. • The art of mechanics came from the need for bread. • Grasses such as wheat, rye, rice, barley, oats and later corn were cultivated as a bountiful food source. • Eastern civilizations cultivated rice. • The Western world grew the grains of wheat, rye and corn.

4. 8000 BC – 3000 BC • Grains were first crushed by hand with a pestle and mortar. • The Egyptians used a simple grinding stone called a quern. • All breads were unleavened at first. • Grains were produced along the Nile River. • They also harvested barley, corn, flax and dourah (a form of millet). • Growing grains spread to the Balkans, through Europe and eventually to Britain. • Egypt developed bread baking and brewing beer which introduced wild yeast. Leavened breads were formed. • Egyptians invented the closed oven. • Bread was used instead of money and the workers who built the pyramids were paid in bread.

5. 1000 BC – 300 BC • Yeast wheat bread became popular in Rome. • A circular quern was developed. This was a circular stone that turned on a fixed stone. • In Rome the 1st baker’s guild was formed. • Romans developed the 1st mechanical mixer that used horse power. • Rome made a law that all bread should be given to all males for free. • Grains were now being dried and stored for long periods of time.

6. 50 AD – 600 AD • Saxons and Danes settled in Britain and introduced rye. • Persians invented the windmill which improved the quern so it could use heavier stones. • Baker’s guilds were now regulating the cost and size of the bread baked • Bread was now becoming a status symbol in Britain. The rich ate white bread, the merchants ate wheat and the poor ate bran. • In Popeii, there were community baker’s ovens.

7. 1150 AD – 1266 AD • King John introduced laws governing the price and profit that could be made on selling bread. • The 1st bread subsidy was given out. It was 12 pennies for 8 bushels of wheat to be formed into bread. The Industrial Revolution 1150 AD – 1266 AD • Sieves were made from Chinese silk to produce finer white flour. • 70% of the bread eaten was white. • Baking tins were now being used to make bread which allowed it to be sliced and toasted. • The sandwich was invented. • The Industrial Revolution began. • Baking in America began. • In 1850 2.027 bakeries were established throughout the U.S. • By 1850 there were two mixing methods for bread making. They were straight and sponge dough methods.

8. 1850 AD – 1900 AD • 1868 Charles Fleischmann marketed compressed yeast. • The indirect oven was established which removed the direct fire and placed it behind or below the oven. • 1893 the Simon and Weil Company of Cincinnati, Ohio built the 1st gas fired oven. • A reel oven was developed in 1896 by AJ Fish & Company • 1876 Hunter and Sifter Company introduced the first mechanical mixer. • 1895 the 1st dough divider was designed by the company known as Duchess Tool Company. • 1900 improvements to transportation introduced refrigeration which altered the American diet. Fleischmann's Yeast

9. 1904 AD – 1929 AD • 1904 the Alosp bleaching process was discovered which whiten the flour in less time. • 1906 the Food and Drug Act was developed to protect the flour from adulteration. • In the 1900’s the FDA introduced “Wheatless Days” which were Mondays and Wednesdays in order to promote fruits and vegetables. • 1901 B.H. Kroger was the founder of the Kroger Grocery and Baking Company introduced the 1st baking chain store. He had 14 bakeries that sold to 42 retail stores using a double deck drawplate stack oven.

10. 1939 AD – 1945 AD • 1939 enriched flour was introduced by adding vitamins and iron to flour. • 1940 women were offered jobs in bakeries instead of staying home and home delivery of bread began. • 1943 during WWII, The War Food Order #1 provided the mandatory enrichment of all white bread. • The American Baking Institute of Chicago transformed their campus into a training facility for the US Army and Marines Bakery Field Officers in support of the WW II.

11. 1950 AD to Present • Bakeries engaged in home deliveries. • Bakeries went from semi to full automation in the early 1950’s. • 1963 film wrapping machines were introduced. • 1968 wholesale baking increased in size and profits while the multiunit bakeries sales increased, the profits did not. • 1970 saw an increase in supplies especially sugar which jumped price by 500% to $71.95 per 100 #s. • In the early1990’s Artisan bread gained popularity which was a move back to the traditional methods of bread baking. • In the late 1990’s everything was highly automated and the use of enzymes and dough conditioners helped extend the shelf life of the product. • 2004 robotic systems were used for storage, retrieval, and makeup systems.

12. Modern Bakeries