NYPL Exhibitions

Our Daily Bread and "Bread" Bread Baking Industry

Dublin Core

Title Our Daily Bread and "Bread" Bread Baking Industry
Description Near the end of the 19th century, new technologies helped commercial bakers produce loaves of very high-rising white bread. But the same technologies stripped away most of the nutrients, as well as most of the flavor. Bakers began adding sugar, milk, and shortening to their loaves and using bleached flour to make them even whiter.
Source General Research Division
Publisher Max Oscher Co.
Date 1918
Relation New York

Document Item Type Metadata

Digital Gallery ID 406909



“Our Daily Bread and "Bread" Bread Baking Industry,” Lunch Hour NYC, accessed September 16, 2019, http://exhibitions.nypl.org/lunchhour/items/show/425.