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Sai Praneeth(1374567)
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INTRODUCTION:
Bakery and pastry arts is the learning the art of producing bread and pastries. It is
important any baker or patissier must the importance of bakery and pastry. The following
are the different types of careers for individuals who aspire to become a baker are:

Production and provision of bread in large scale

Ownership of bakeries and patisseries
Designing bakeries
Confectionaries

A bakery is business organization that provide bread and certain pastries and various
eatables such as cakes,pastries, pies, tarts, quiches, cookies, scones, crackers and pretzels
to its guests which usually have flour as its base. In exchange for money the bread sold is
either consumed there within the bakery or it is taken elsewhere certain bakeries have a
different layout for customer satisfaction the following are different kinds of chefs
available in bakery they are
1.
2.
3.
4.

Boulanger
Patissier
Confiseur
Manager

INTRODUCTION TO BAKING:
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Wild grass was first used in bread making, this as we can see is the first evidence of
baking, wild grass and grains were soaked in water to make a mixture this muddle was
mixed again to form a paste which is almost similar to broth, in other words a brothlike-paste. A flat rock was used in baking bread, the paste which was made from wet
grass and grains was poured on to this hot rock leading to the formation of bread-likesubstance this mixture was roasted on hot rocks their also called as embers.
The first kind of oven that was used in bread making is an enclosed
oven. Bread making or bread baking in Ancient Greece began somewhere around 600BC,
Archeological discovery of bakery equipments were found in digs starting from Turkey
to Palestine, according to radio carbon dating bread making in these regions started
about 5600BCE ago. The open top ovens were first invented and used by Egyptians
these ovens were mainly used for baking breads such as Lavash and naan. Yeast was first
used by Egyptians as a substitution of brew beer, The most embryonic technology was
first established in Egypt, flour mills were invented during this period of time, Saddle
quern was used where grains were turned into flour, the saddle querns was made to work
by moving it forward and backward to convert the grains into flour.

BAKING IN ROMAN EMPIRE:

Roman Empire is the very first empire to flourish in bread making. Pastillarium
commonly known by the name of pastry cook became a profound occupation in Rome
about 300BC ago. Romans always loved to celebrate, the festivals were a common
scenario all around Rome as a result pastries were often considered as a decadent of
festivals food , therefore pastry cook and his profession was most respected.
Commonly in large banquets pastries were often cooked. The most
primitive bakery technology was invented in Rome, bread was baked using an oven
which has its own chimneys, there were also grain mills where grains were grained into
flour. Around 168BC Bakers guild was established in Rome.

BAKING IN EUROPE:
Rome was known for its art of bread baking, slowly this art started to spread to the
eastern parts of Asia, talking about Europe on the other hand, the Europeans started to
consume bread as a common meal, by 19th century alternative leavening agents for
example, baking soda were introduced in the process of bread making, this became more
common and popular.
Bread was commercialized by bakers who first used to bake bread at
home and then used to sell them on streets. Handcarts were first introduced in London as
pastry cooks used to primarily sell their goods on these, the house holds used to deliver
goods on request of guests, this eventually lead to the development of delivery system,
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due to which the demand and supply of baked goods increased drastically. The art of
baking and bread making established its own mark all over the globe.

INTRODUCTION TO PASTRY:
The shortcrust era and the flaky doughs were used throughout the medatarian in ancient
times, pastry making on the other hand can pretty much be traced back to come to an
obvious conclusion that its an European tradition. Romans, Greeks and Phoenicians all
most everybody had similar, filo-style in their culinary traditions. Egyptians were also
among them to produce pastry-like confession. Common baking ingredients such as flour,
oil, honey were used by professional bakery chefs who had specified skills in baking
goods.
Pastries were made using flour, oil and water, in Roman culture
these pastries were used to cover meat and fowls in order to keep the juices in the pan,
but this was never used for the purpose of eating. A pastry that was ment to be consumed
had a different preparation, this kind of pastry was richer in its properties. This kind of
pastries are usually served in banquets. Due to the usage of oil in the process of pastry
making, the final product wasnt stiff enough. Romans and Greeks worked very hard in
order to get sustainability.

THE NORTH EUROPIAN MEDIVAL CUSINE:

Rich and stiff pastries were produced by the pastry chefs of North Europe, in the
medieval cuisine as the ingredients used by these chefs had butter and shortening.
Detailed versions of cook books were not available during medieval period, the cook
books contained lists which were incomplete, huff paste or coffins were empty pastries
which were eaten by servants, these pastries had egg yolk in them which bought good
glaze on pastries and made these pastries more enjoyable and stiff in its properties.
On the purpose of adding richness to the meal tarts were added.
The actual pastry recipes started to appear in about 16th century, as time passed by the
European countries took over these recipes and implemented them in their cuisine, which
resulted in myriad pastry traditions as known by the regions, starting from Portuguese
pastels de nata on the west to the Russian piroshky on the east. The use of most
common ingredient chocolate in pastry making was implemented only after the trading
done by Portuguese and Spanish to Europe during 16th century from the New world
beginning. Chef Antonin crme (1784-1833) was considered as the first greatest chef to
bake and master pastry making, many prominent historians support this fact, He is also
regarded as a master of modern pastry making.

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PASTRY MAKING IN ASIA:

Pastry making significantly developed into a tradition in many parts of Asia. A Chinese
pastry is usually made of rice, as alternative components different types of flours are used
which may or may not include the use of fruits and also includes in use of fillings which
mostly are sesame-based or pastes which mostly are sweet bean. Western style was
introduced during the beginning of 19th century to the Far East.
Though the original fact relies on the truth that French tradition
influenced Maxim, which made the western pastry popular especially in Chinese
speaking regions such as Hong Kong. Former Asian countries such as Korea the
traditional pastry confections mostly include pastries such as tteok, hongwa, and yaksik
which are made of flour, rice, and fruits and to make unique desserts regional specific
ingredients are used.

THE RISE OF OVENS:

The Egyptians and the Indus valley were the pioneers who invented and used the ovens,
In Indus valley civilization every house that was constructed had an oven made of mudbrick. In Egypt kilns were used for baking goods, Historians regard Greeks who
developed the art of bread baking. The ancient Greeks were the first ones to build and
use front-loaded ovens, Greeks used simple ovens.
In Middle Ages mortar hearts and taller bricks were used, chimneys were
built. In central Europe the most primitive ovens were found, these were responsible for
roasting and boiling, pits with hot coal were used for cooking in Ukraine.

WOOD BURNING OVENS:

Wood burning stoves were primarily used, as these kind of ovens produce a lot of smoke
inside the kitchen modifications were made fire chambers were invented which were
having fire wood and wholes cooking pots were held on top of these chambers, these pots
had flat bottoms upon replacing the cauldron, these could be placed directly.

THE IRON STOVE,S:

Cast stoves were first invented and they really started to sale out in quantities. Five-plate
or jamb stoves were the first ovens there invented. Rumford was first oven ever designed
to work in large kitchen, stewards Oberlin stove was very successful as it was
implemented by using compact cast iron design, the cast stoves persistently started to
evolve cooking holes, chimneys, and fuel pipes were added.
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THE COAL AND KEROSENE:

Sootles kerosene oven was designed and invented by Frans Wilhelm Lindquvist. The first
practical was invented by Jordan matt, it was called as the base burner.

THE GAS:
Gas oven was invented by British man James strap in 1826, this can be called as the first
semi-successful gas oven to flourish in market, households mostly had gas ovens which
were having top burners and interior ovens. Evolution of gas faced difficulty as the gas
lines that could supply gas to house hold have become common.

THE ELECTRICITY:
Electric ovens have begun to appear somewhere around in early 1920,s to early 1930,s, A
major loophole was that the distribution of electricity and make the appliances,
technology still needed improvement. Historians regard Thomas Ahearn as he is the
inventor of the first electric oven in 1882. Modifications were made onto this electric
oven which had light and power, in the year 1892, , William Hadaway was the first one to
invent toasters, improvements were made on to this oven which included the use of
electric coils which had an ability to reheat itself.

THE CONCLUSION:

Yerroju.S.Sai Praneeth( 1374567)

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Yerroju.S.Sai Praneeth(1374567)
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My analysis shows that how bakery and pastry changed over large period of time and how it has
benefited culinary industry. It also talks about different things that evolved along with bakery and
pastry. It also shows the impact of bread on various life style over a period of time it also states
about the first pastries that were made.

Yerroju.S.Sai Praneeth( 1374567)

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Yerroju.S.Sai Praneeth(1374567)
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Yerroju.S.Sai Praneeth( 1374567)

IHM-AURANGABAD

Yerroju.S.Sai Praneeth(1374567)
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BIBLIOGRAPHY:
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http://en.wikipedia.org/wiki/Oven
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History-of-Baking&id=1379310
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http://recreational.ice.edu/Courses/Detail/881
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http://www.cram.com/flashcards/introduction-to-baking-pastry-leaveners1342396
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Yerroju.S.Sai Praneeth(1374567)
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Yerroju.S.Sai Praneeth( 1374567)

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