Editing Baking (section)

==Commercial baking==
[[File:Vincent van Gogh - The Bakery in Noordstraat F914.jpg|thumb|[[Vincent van Gogh]] – The Bakery in Noordstraat (1882)]]

Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia.<ref>{{Cite web |last=Tracy |date=2017-06-27 |title=Baked with love |url=https://themilkmustache.com/baked-with-love/ |access-date=2024-05-03 |language=en-US}}</ref> By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little possibility of false measures, adulterated food or shoddy manufactures". There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread.<ref name=Ackroyd>{{cite book|last1=Peter Ackroyd|author-link=Peter Ackroyd|title=London: the biography|date=2003|publisher=Anchor books|location=New York|isbn=0385497717|pages=59|edition=1st Anchor Books}}</ref>

Beginning in the 19th century, alternative leavening agents became more common, such as [[baking soda]].<ref name=Morgan2012/> Bakers often baked goods at home and then sold them in the streets. This scene was so common that [[Rembrandt]], among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.<ref>{{Cite web|title=The History of Bread 2|url=https://www.dovesfarm.co.uk/hints-tips/bread-making/the-history-of-bread|access-date=2021-04-24|website=www.dovesfarm.co.uk|language=en|archive-date=2021-04-24|archive-url=https://web.archive.org/web/20210424162045/https://www.dovesfarm.co.uk/hints-tips/bread-making/the-history-of-bread|url-status=dead}}</ref>

[[File:1914-15 Schulze Baking Company Factory.jpg|thumb|[[Schulze Baking Company Plant|Schulze Baking Company Factory]], [[Chicago]] (1914–15)]]

{{Blockquote|Every family used to prepare the bread for its own consumption, the ''trade'' of baking, not having yet taken shape.<br /> [[Isabella Beeton|Mrs Beeton]] (1861)<ref name=Beeton>{{cite book|last=Beeton|first=Mrs|title=[[Mrs Beeton's Book of Household Management]]|year=1861|publisher=S.O. Beeton, 18 Bouverie St. E.C.|location=London|isbn=0-224-61473-8|page=831|edition=Facsimile edition, 1968}}</ref>|sign=|source=}}
Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In the United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans."<ref name=Whitten>{{cite book|title= Handbook of American Business History: Manufacturing|year=1990|publisher=Greenwood Publishing Group|location=Connecticut|isbn=0-313-25198-3|author=Bessie Emrick Whitten|editor=David O. Whitten}}p.53</ref> Some makers of [[snacks]] such as [[potato chips#Similar foods|potato chips]] or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of [[deep frying]] in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where the baking process is done with larger amounts in large, open furnaces.{{citation needed|date=September 2019}}

The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using [[food additive]]s as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at [[The Ritz London Hotel]] "are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible."<ref>{{cite book|last=Simpson|first=Helen|title=The London Ritz Book of Afternoon Tea - The Art & Pleasures of Taking Tea|year=1986|publisher=Angus & Robertson, Publishers|location=London, UK|isbn=0-207-15415-5|page=8}}</ref>