Historical background of the bakery

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5/17/2020

Historical background of the bakery

Historical background of the bakery

Beginnings 1 May 8000 BC

The bread is a companion to the human diet. The introduction of the cereal in the human diet appears in the primitive man when this stops being nomadic and becomes sedentary.

The first ovens 15 Jan 4000 BC

The first known wood-fired ovens date back to ancient Egypt. They have been discovered to be built with bricks and clay from the Nile River with a hole to deposit the wood at the bottom, a cavity in the center where the wood was burned and finally the part where they baked, this part with a door.

Antiguo Egipto 28 Oct 2000 BC

More like what we understand by bread today came with the Egyptian civilization (around 2000 BC). Although the dough was already made in the same way, with flour and water and baked, it was not fermented. It was, like the great discoveries of history, by chance, that the Egyptians discovered that by fermenting the dough, the bread was juicier.

Calssical Greece 6 Dec 0300 BC

Once Greece adopted the invention of bread, through trade relations with the Egyptians, it perfected it. It was the Greeks, in the 3rd century B.C. who made an art of baking, they created more than 70 different breads. They made bread called MAZA which was made with barley and other breads such as ARTOS the which were served on the holidays.

Roman Empire 6 Dec 0030 BC

In the year 30 B.C. Rome has more than 300 bakeries run by qualified Greek professionals; in these the elaboration and baking processes were carried out by different professionals.

Middle Ages 1 May 1103

https://www.tiki-toki.com/timeline/entry/1434114/Historical-background-of-the-bakery/print/

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5/17/2020

Historical background of the bakery

During the Middle Ages there was no notable progress in baking. In addition to wheat and rye, barley was also grown. In Europe, cereal cultivation declined, and with it came periods of famine, shortages of staple foods, and shortages of bread. In many places in Europe the monasteries became the main producers of bread. White bread, at this time, was still a sign of social prestige, only accessible to the rich and wealthy classes. The cities in the Middle Ages began to gain importance, and already in the 12th century the first guilds of craftsmen of all kinds of professionals appeared. Thus, the bakery guild was associated and constituted as bread professionals. As bread was the basic food of the population, at this time, as in Rome, the production and distribution of bread was regulated by the government.

Renaissance 1 May 1500 - 1 May 1686

At this time Italian chefs had an impressive reputation in Europe for their skill in baking and baking bread. In the year 1615 Gersave Markham introduces the first fluffy dough cake to England. On June 8, 1780, Parmentier together with Cadet de Vaux acquired one of the first schools of bakery, in which you began to experiment with potato flour. XV century, the use of butter and sugar increases, in addition to chocolate. until the 16th century that in France the difference between a baker and a confectioner begins to become professional. New forms of bread appear, such as the baguette, whose shape is due to an order from Napoleon for easy transfer by soldiers. In the year 1686 the croissant appears.

Industrial Revolution 18th century. 1 May 1796 - 1 May 1930

In the year 1796. Amelia Simmons published her book American Cookery, where she describes recipes using potassium carbonate. Later in the years 1830 and 1850 the discovery and use of yeast was developed chemistry. Improvements were developed in the mills, which allowed to increase production. Similarly the flours began to be adulterated, introducing the alumina. At the end of the 19th century, the city of Vienna became the leading European city bread production. Otto Frederick Rohwedder, in the year of 1912 begins to develop a device that cuts bread Sliced-.1930, Wonder Bread Company offers sliced bread for sale on the market.

Present 1 May 1990 - 1 May 2001

In the twentieth century automatic mills emerged, whiter flour is obtained due to the incorporation of the sieve. The mixers are introduced, the masses are aired, fermentation chambers and the ovens appear rotaries that improve the baking system At the beginning of the 21st century, 70% of the bread consume is of wheat flour. In 1990 artisan bakeries appeared in Europe, characterized by their bread with a classic flavor. Lionel Poilane creates a chain of bakeries and introduces whole grain breads.

https://www.tiki-toki.com/timeline/entry/1434114/Historical-background-of-the-bakery/print/

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