Sunday, February 27, 2011

Sandwiched Between Antiquity And Modern Technology

From Bread: A Slice of History, by Marchant, Reuben and Alcock, p. 160:

The technology of bread-making had remained almost static since the early years of the [20th] century. There had been marginal improvements and consolidation, but nothing dramatic. Only the development of bread slicing and packaging savoured of innovation. Thus it is no exaggeration to say that the four innovative bread-making processes that emerged in the 1950s and 1960s — the Do-Maker, the Chorleywood bread process, the sponge and dough process, and Activated Dough Development, (and similar but related processes) — were the greatest thing since sliced bread.

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