The Industrial Age
The Industrial Age (1700 – 1887)
In Georgian times the introduction of sieves made of Chinese silk helped to
produce finer, whiter flour and white bread gradually became more widespread.
Today more than 70% of the bread we eat is white. Tin from the flourishing mines
in Cornwall began to be used to make baking tins. Bread baked in tins could be
sliced and toasted - and it was not long before the sandwich was invented. In
the early 19th century, life was dramatically changed by the Industrial
Revolution. As large numbers of farmworkers moved from the country into cities to work
in the new factories, less food was produced. When the Corn Laws were passed
prohibiting the importation of grain, starvation became a serious problem.
c 1700
Wheat began to overtake rye and barley as the chief bread grain.
1709
A new Act superseded the Assize of 1266. Magistrates were empowered to control
the type, weight and price of loaves. Only white, wheaten (wholemeal) and
'household' bread were permitted ('household' bread was made from low grade flour).
1757
A report accused bakers of adulterating bread by using alum lime, chalk and
powdered bones to keep it very white. Parliament banned alum and all other
additives in bread but some bakers ignored the ban.
1783
The first recorded chain of bakery shops was set up by Christopher Potter of
Westminster.
1815
The Corn Laws were passed to protect British wheat growers. The duty on
imported wheat was raised and price controls on bread lifted. Bread prices rose
sharply.
1822
In London standard weights for loaves were abolished. Bakers had to weigh each
loaf in the customer's presence.
1826
Wholemeal bread, eaten by the military, was recommended as being healthier than
the white bread eaten by the aristocracy.
1834
Rollermills were invented in Switzerland. Whereas stonegrinding crushed the
grain, distributing the vitamins and nutrients evenly, the rollermill broke open
the wheat berry and allowed easy separation of the wheat germ and bran. This
process greatly eased the production of white flour but it was not until the
1870s that it became economic. Steel rollermills gradually replaced the old
windmills and watermills.
1846
With large groups of the population near to starvation the Corn Laws were
repealed and the duty on imported grain was removed. Importing good quality North
American wheat enabled white bread to be made at a reasonable cost. Together
with the introduction of the rollermill this led to the increase in the general
consumption of white bread - for so long the privilege of the upper classes.
1887
The National Association of Master Bakers was formed.