 A baker prepares fresh rolls A baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery. Image File history File linksMetadata Download high-resolution version (1488x2240, 1034 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baker Metadata This file contains additional information, probably added from the digital camera or scanner used to create...
Image File history File linksMetadata Download high-resolution version (1488x2240, 1034 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baker Metadata This file contains additional information, probably added from the digital camera or scanner used to create...
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. ...
For other uses, see Bread (disambiguation). ...
For other uses, see Cake (disambiguation). ...
A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ...
Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ...
History of baking Egyptians  A baker from a medieval calendar The first group of people to bake bread were ancient Egyptians, in 2600-2100 BC. It was believed that they learnt their skills from the Babylonians. In the royal bakery of Ramesses, bread and cakes were often made in shapes of animals and used for sacrifices. Babylonia was an ancient state in Iraq), combining the territories of Sumer and Akkad. ...
Ramesses (also commonly spelled Ramses, pronounced or Rameses, ) is the name conventionally given in English transliteration to eleven Egyptian pharaohs of the later New Kingdom period. ...
The Roman Empire
The Greek culture influenced the Romans a lot after the Egyptians. From there, Bakery was transformed and flourished. The Romans were lusty and festive, soon the art of Bakering were a highly respected profession during the fourth century (A.D). The 'job' was so profitable that in the time of Christ there were about three hundred Bakers around Rome. Greece is often referred to as the cradle of Western civilisation and ancient Athens was considered to be its center. ...
This article or section should include material from AD converters In electronics, an analog-to-digital converter (abbreviated ADC, A/D, or A to D) is a device that converts continuous signals to discrete digital numbers. ...
This page is about the title, office or what is known in Christian theology as the Divine Person. ...
Europe
From the Roman Empire, the art of Bakery spread throughout Europe and the rest of the world.
During the Middle ages, it was common for each landlord to have a bakery, which was actually more of a public oven. Housewives would bring dough that they had prepared to the baker, who would use the oven to bake it into bread. As time went on, bakers began to bake their own goods, creating numerous tricks. For example, some bakers had trap doors that would allow a small boy to pinch off a bit of the dough to later sell off as his own. This practice eventually led in England to a regulation known as the Assize of Bread and Ale, which provided harsh punishments for bakers who were caught cheating. In response, bakers commonly threw in an extra loaf of bread; this tradition lives on in the modern "baker's dozen". The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ...
In Old English law, the Assize of Bread and Ale (Latin: Assisa panis et cervisiæ) was a 13th-century statute that set standards of quality, measurement, and pricing for bakers and brewers. ...
For other uses, see Bakers dozen (disambiguation). ...
Modern bakers Today bakers work in varying environments both as employees and sometimes owning their own stores. Bakers can be found working in: Image File history File linksMetadata Download high-resolution version (1024x681, 746 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baker Metadata This file contains additional information, probably added from the digital camera or scanner used to create...
Image File history File linksMetadata Download high-resolution version (1024x681, 746 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baker Metadata This file contains additional information, probably added from the digital camera or scanner used to create...
This article is about the capital of Norway. ...
Image File history File linksMetadata Download high-resolution version (2592x1944, 1341 KB) The bakery section of a Woolworths supermarket. ...
Image File history File linksMetadata Download high-resolution version (2592x1944, 1341 KB) The bakery section of a Woolworths supermarket. ...
- Large factories. These produce bread and related products which are then transported to numerous selling points throughout a region. These normally include supermarkets, convenience stores, and the like. Bakers in these environments are largely there for quality control as machines take care of much of the labour intensive aspect of the job.
- Small Independent bakeries. These are largely family-run businesses. They may specialise in particular types of products, such as sourdough.
- Chain stores. Recent years have seen the rise of chain stores (supermarkets) selling the same range of products. Bakers in these stores bake according to a pre-determined recipe book. This can lead to frustration as some bakers do not agree with techniques used by the franchising model. However, the recipes used tend to be well-founded, and popular with the paying public.
Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ...
This article does not cite any references or sources. ...
Sourdough starter made with flour and water refreshed for 3 or more days Sourdough (or, more formally, natural leaven or levain) refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast such as Saccharomyces cerevisiae. ...
Franchising (from the French franchir: vt to clear an obstacle or difficulty)[1] refers to the method of practicing and using another persons philosophy of business. ...
See also A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ...
Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...
Kneading is a process in the making of bread, used to mix together the ingredients and add strength to the bread. ...
Baker percentage is a way of indicating the proportion of ingredients when making bread. ...
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