Nahoum and Sons or Nahoum’s was started by confectioner Nahoum Israel Mordecai, and initially sold baklava, fista malfoof and almond rings. The bakery is the single laboratory dedicated to complete production of bread , and its direct sales to the public. Production is, in detail, the dosage of the ingredients, kneading, rising and baking bread.
They can not therefore be defined bakeries facilities that are just waiting for some of these operations, such as to ensure that only one kneading, cooking only or only selling the product. For these exercises you use, respectively, the terms production workshop, oven and bakery. The full meaning of the word bakery refers to the modern techniques of baking, an activity that developed not only in relation to the improvement of technology and technique, but also through the experience of the people, from a processing simpler and more elementary. Therefore, the history of bakeries, bakers and the development of the bakery are extremely related.
The first evidence of this activity can be traced back to ancient Egypt around 3500 BC, where the work of the baker was a real profession. There are numerous wall paintings that depict the fact baking bread or the wheat harvest, such as those of plowing in the Tomb of Sennedjem. But the Egyptians are not the only ancient people addicted to bread-making: in ancient Greece the cult of the goddess Demeter emphasizes the importance of the crop, as the gods of grain and agriculture. Many were the breads, different their names, their shapes, depending on their grain and their destination. In addition, you must own the Greeks the introduction of the first public ovens and bakers associations with certain work rules.
Later in the second century. BC, following the Roman conquest of Greece, the profession of baker's shop, a favorite freedmen Greeks, also appeared in Rome . Among the important technological modernization Roman, you have to Vitruvius replacing the grindstone in manual mode with the water mill. In the ' Augustan Age bakery became a public service.
As a result of the barbarian invasions, however, this activity was limited to the domestic, as long as in ' Feudal Age did not begin to yield to the gentlemen : it is in the Middle Ages that the process of bread-making became more elaborate, and you prefer the sifting, the phase in which bran and flour were separated with an instrument called a barrel, rising and drying.
In the Renaissance the bakers of corporations, associations which restrict the privileges of the workers, were watched more and more. The extreme conditions of the seventeenth-century crisis led to famine invasive, higher prices of cereals and bread ovens and assaults, such as the one in 1628 described by Alessandro Manzoni in The Betrothed the crisis in 1570 led to a politics of bread which imposed additional restrictions bakers, such as the use of a given quantity of water.
During the seventeenth and eighteenth centuries. spread the fermentation of the bread and the use of yeast. The turning point in the baking industry happened in the eighteenth century. The ovens of the bakeries have a configuration very similar to those of the Middle Ages, with a niche and a door closing; the size, however, were limited in size, at most up to a capacity of 80 kg dough. However, were constructed according to safety standards in such a way as to avoid fires. The heating was done by a wood-burning fireplace inside the oven. Among the basic tools are the kneading trough, a rectangular bar for the dough, the kettle, a pot containing water to the mixture, and the blades from oven; the long tables are essential to rest the dough balls.