Reference Number: 569
In the twenty-five years between 1875 and 1900, the milling industry underwent radical changes in technology, work organization, and location. The transformations were focused on the changeover from traditional stone milling to roller milling. In the newer mills, where the transfer to the new technology was largely completed within the twenty-five-year period, increased capacity was generated both by a scaling-up in the quantity of machinery and by the introduction of continuous rather than intermittent production. While the industry was widely dispersed prior to 1875, it thereafter became concentrated at major inland and coastal ports.
Significance for a baker:
This study covers the history of roller milling and how this led to the popularity of white bread – bread which has low nutritional benefits and the consumption of which has resulted in an upward trend of a variety of diseases. Our Bread Protocol covers several ways to nourish the gut microbiome.