freshly made traditional breads, and this fact
has caught the attention of industrial
producers. They have recently developed the
“par-baking” system, in which manufacturers
ship partly baked and frozen loaves to
supermarkets, where they’re baked again
locally and sold while still crusty and
flavorful.
Industrial breads were first “optimized” to
make bread-like products at minimum cost
and with maximum shelf life. Finally taste
and texture are entering the calculations, and
at least some products are improving.
Chemical Leavening and the First
American Cookie Recipe
Cookies
One pound sugar boiled slowly in half pint
water, scum well and cool, add two tea
spoons pearl ash dissolved in milk, then
two and a half pounds flour, rub in 4