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History of Baking

Many thousand of years ago , they only ate meat, grass, and seeds raw. When they discovered fire, food was then cooked. Food was probably ancient method of producing baked products by popping seeds or grain on a hot stone surface was discovered. The use of leavening agents was accidental.

Archeological diggings showed evidence that ovens for baking flat breads exist around 7000 BC in the Middle East.

The Egyptians
Scientists discovered that the royalties were severed with bread made from finely sifted flour. In the documents discovered, it also showed that bread is the major food offered to the gods.

Records show that already in the years 2600-2100 B.C. bread was baked by who it is believed had learned the skill from the Babylonians

A relief representing the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices

In the documents discovered, it also showed that the bread is the major food offered to the gods.

In Early Copper Age, huge grain storage buildings were constructed.

During the Bronze Age, Greeks ate coarse, unleavened bread. Then they established public bakeries by the 5th century

The Roman Empire


The great Roman empire improved the large-scale milling and baking techniques. This improvement was due to its need to feed the Roman population. The Romans supplied bread (40000 to 200000 bread doles) to the people.

Inevitably Greek culture influenced the Roman Empire ; bakery know-how was transformed and really flourished. During the fourth century A.D., evidence also emerges of the first pastry-cooks association or pastillarium in those times nomenclature

In the Middle Age, pastries and cookies were baked. Honey was the only sweetening agent used. Medieval Europe produced bread of different sizes, shapes and qualities. The word loaf a term used to describe the shape of a baked product, was then used to mean bread.

Improved machines were invented and used during the Industrial Revolution. Baking powder were invented in the mid19 century. This replaced yeasts which acted more slowly. The technique of dehydration improved the shelf life of the dry ingredients. Chemical additives were invented which improve the color , quality, and shelf life of baked products.

The Philippines caught on with the baking trend as grains were introduced in the country. There were numerous baked products manufactured, such as pandesal, monay, and various type of biscuits and pastries unique to a region.