Saturday, December 27, 2014

Early bakery in United States

Changes in ovens and the introduction of mechanical mixers and dough shapers brought an industrial efficiency and uniformity to the bakers of perishable goods starting in the late 19th century.

American entrepreneurs have commercialized many types of bread and changed many types of bread and changed the breads in the process.

Urbanization at the same time created concentration of potential customers that made the mass distribution of bread financially viable.

In 1909, the National Biscuit Company (Nabisco) was distributing its ‘Golden Glory Wrapped Bread’ and wrapping bread became standard. Innovation of wrapping loaves led to greater acceptance of commercial loaves.

In 1921, the Taggard Baking Company patented its ‘Wonder Bread’; this brand was to become emblematic of mass-produced American bread. Taggard was acquired by Continental Baking Company.

But it would not be sold resliced until the 1930s when the Otto Rohwedder’s slicing machine was invented. Otto Fredrick Rohwedder, struggled for 26 years before his machine went on the market in Battle Creek, Michigan.

The Great Depression temporarily interrupted the growth in the baking industry, which revived during and after World War II, when most bread was purchased either directly from small-scale bakeries or from grocery stores.
Early bakery in United States

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