bakery production

1. Bread and Pastry
Middle Ages
In the medieval period baking was a luxury few were able to
enjoy. But those who could afford a wood burning stove would start with bread.
ovens were not a standard fixture in any household, so bread baking
never really entered the home in the medieval period. Rich people ate fine, but if
you were poor you cut your teeth on rye and black bread, says Walter.
If you were wealthy your baked goods would be rich in exotic
Colour. But if you were poor ,you were grateful if you could afford meat on your
Pies.

2. 15th century
Britain saw an explosive of expensive spices,
such as saffron, in the 15th century. Sweet dough, with lots of
cream and butter started to be enjoyed by those
Who could afford it.
The wigg – a small bun made with sweetened
dough and herbs and spices became popular
But mince pies are made with minced beef or
mutton and biscuits Were the equivalent of Ryvita – pretty
nasty staff

3. 16th and 17th century
Baking was transformed in 16th and 17th century by globalisation
Which heralded an explosion of treacle and currants.
Economic growth prompted an emerging middle class, and baking trickled
Down, amid growing wealth and social change, people could think about eating things
other than bread and imitate the upper class diet
By the late 17th century sugar was cheap and so you saw the emergence
Of mince pies as we know them made with sugar and spices.

4. 18th century
in 18th century cake making is more popular and it really took off.
The Art of Cookery, written by Hannah Glasse and published in 1747
Contained a catalogue of cake recipes. Integral to this was the development of semi
closed oven.
Fast forward to the industrial revolution and Britain saw a return to heavy
Baking. Where the working class ate bread and jam
merchants and shopkeepers could afford ovens by 18th century and bake

5. 19th century
Convenience food grew in popularity in the 19th century, and the advent of
Baking powder saw cakes become lighter.
As more working class women were employed in the 19th century, they had less
Time for elaborate food preparation “ they often think of the fast food culture’
As being a recent thing but women in Britain in the 19th century increasingly
Relied on convenience food as pasties and pies.
Meanwhile the introduction of baking powder saw the style of cakes changes
From dense, yeast-based bakes, into cake made with flour, eggs, fat and a raising
agent.

6. And so on and on and on the development of baking continue and still
Upgrading and discover new taste of bread and pastries
baker’s still keep on discovering new taste because it is the key on
improving and to be successful in the industry of bakery.
20th century there are lots of type of bread and pastry that we didn’t even
know because we are used to eat those we used to eat every morning and
afternoon. But we never knew those bread that we didn’t know are still what
we used to but the taste change because its improving and keep on
improving

7.  Bread and pastry are very similar in terms of ingredients, but different in terms of
techniques for manipulating the dough. Bread can be lean (flour, water, yeast, salt) or
enriched with milk, sugar, butter, cheese or other flavorings, but yeast breads all require
kneading to develop the gluten in the four, which provides lift and structure to the dough.
 Pastry tends to be shorter (made with more fat) and sweeter than bread, and most pastry
is manipulated as little as possible to keep the dough tender. But there are a number of
baked goods that seem to cross the line, to hover between one definition and the other.
Yeasted, laminated pastry, for example, like croissants of all sorts and danish pastry. A
plain croissant is a bread, but what about one with almond filling or a pain au chocolate?
They’re made with the same dough. Are the filled ones breads or pastries?
 There are quick breads, which can be either sweet or savory, and get their rise from
chemical leaveners like baking soda and baking powder. There are sweet, european style
breads like babkas and povititsas, that are basically enriched, yeasted bread doughs with
sweet fillings.
 There isn’t really a clear separation
 History of bread production. The bread making process originated in ancient times. The
basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and
some source of aeration followed by baking. As long ago as 2,000 BC the Egyptians knew
how to make fermented bread.
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 Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in
1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with
the greasiness of doughnuts twisted into various shapes and with the raw center of
regular doughnuts.
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8. Pie has been around since the ancient Egyptians. ... The first pie recipe was
published by the Romans and was for a rye-crusted goat cheese and
honey pie. The early pies were predominately meat pies. Pyes (pies)
originally appeared in England as early as the twelfth century.

9. The word biscuit is derived from the Latin words bis cotus, meaning twice
baked. The idea of making biscuits goes back to the Romans.
However biscuits as we know them were developed in the Middle Ages.

10.  The name cookie is derived from the Dutch word koekje, meaning “small or
little cake.” ... According to culinary historians, the first historic record
of cookies was their use as test cakes. A small amount of cake batter was
baked to test the oven temperature. 7th Century A.D.

11.  In England muffins were once called "tea cakes," while in
America muffins are served primarily for breakfast or as an accompaniment
to dinner...The origins of the word are obscure, but possible it is from Low
German muffe [meaning] cake

12.  In the early 19th century, there were two different uses for the term cup
cake or cupcake. In previous centuries, before muffin tins were widely
available, the cakes were often baked in individual pottery cups, ramekins,
or molds and took their name from the cups they were baked in.
cup cakes are also what we called mini cake. They are cake that put in a cup

13.  Hanson Gregory, an American, claimed to have invented the ring-
shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years
old. Gregory was dissatisfied with the greasiness of doughnuts twisted into
various shapes and with the raw center of regular doughnuts.

14.  An often recounted story holds that on 11 June 1889, to honour the Queen
consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele
Esposito created the "Pizza Margherita", a pizza garnished with tomatoes,
mozzarella, and basil, to represent the national colours of Italy as on the
Italian flag.

15. The Greeks invented beer as a leavener, frying fritters in olive oil, and
cheesecakes using goat's milk. In ancient Rome, basic bread dough was
sometimes enriched with butter, eggs, and honey, which produced a sweet
and cake-like baked good