Transcript Baking`s History - CulinaryArtsBaking

Baking’s History
Unit 1 Introduction to Baking
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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
Demand for Trained Bakers is on the Rise
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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
World History of Baking
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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.
8000 BC – 3000 BC
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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.
1000 BC – 300 BC
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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.
50 AD – 600 AD
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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.
1150 AD – 1266 AD
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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
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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.
1850 AD – 1900 AD
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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
1904 AD – 1929 AD
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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.
1939 AD – 1945 AD
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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.
1950 AD to Present
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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.
Modern Bakeries