The Second World War brought bakery development to a standstill. Existing bakery machinery became obsolete. Bakery schools ceased to function. A generation of Craftsmen went missing. The art and craft of baking was almost completely wiped out. New methods were developed to try and counter a nation’s desire for bread and a lack of skilled bakers. This involved adding chemicals to dough, pre mixes, and specialised machinery. This unexpectedly dealt another deadly blow to the true art and craft of baking as this became an industry standard and training in the old methods was no longer a sound financial strategy…
↧