Bread Kerry Meier and Grace Hansen History of Bread in France - - PowerPoint PPT Presentation
Bread Kerry Meier and Grace Hansen History of Bread in France Bread making started 30,000 years ago 1788-1789 France went through a massive starvation that lead to a shortage of bread New recipe for less expensive ingredients 1920 baguette
Kerry Meier and Grace Hansen
Bread making started 30,000 years ago 1788-1789 France went through a massive starvation that lead to a shortage of bread New recipe for less expensive ingredients 1920 baguette bread was created
https://www.belfasttelegraph.co.uk/life/features/the-ancient-pharaoh-grain-thats-taking-the-world-by-storm-37193665.html
Columbus brought over bread in 1492 1800 bread was put into pans instead of loose forms Commercial yeast 1968 Chillicothe Bakery Company sold first loaf of sliced bread by Otto Rohwedder in 1928
1930 1940 1950 1960 1970 1980 1990 2009 2013 2019 9 ¢ 11 ¢ 12 ¢ 22 ¢ 25 ¢ 50 ¢ 70 ¢ $ 2.79 $1.98 $ 1.50
Baguette Ficelle Brioche Bread Fougasse Pain Complet Pain de Campagne
Main ingredient is wheat (United States is 3rd and France is 11th) Four ingredients flour, salt, vinegar, yeast, vegetable fat Leavening makes the bread rise (Yeast) 190 degrees Barrel-Shaped, Baking Chambers, clay or stone ovens
US France
Packaging
Plastic bags, paper bags, boxed, vacuum sealed, cloth (tea) wrapped, hard plastic, unpackaged FDA regulated Paper, plastic (hybrid), cloth, unpackaged French Bread Law 1993
Shelf Life
Store bought: 3 days-3 weeks Boulangerie: 2-3 days
Delivery & Transportation
Land Sea Air Land (truck, bicycle, foot)
Bread Connotation
Gluten-free Atkins diet Ketogenic Low-carb Foundational (All 3 meals) Historic Essential Cultural
production or manufacture have a higher level of quality compared to other similar products usually marketed.
○ production conditions, which differ from the conditions of production of usually marketed similar products, ○ product image in terms of its conditions of production, ○ elements of the presentation or service.
demands of consumption
improved efficiency of production in the baking and pastry industry
○ Large scale, dough laminating machines ○ Digital ovens ○ Steam releasing
10% are handmade
○ Butter: France ○ Flour: France ○ Chocolate: Belgium and France
○ Grain: Montana (Bread of Pharaoh’s) and Louvre Valley (Bread of Angel’s)
○ “I bake according to the number of customers that come to eat my bread.”