I believe that any program written by me or my staff should
be understandable to the average user. If we had
to have a user group, it would be an admission of failure
for us or any other bakery software developer. I
could not expect my clients to spend a day, or days plus
travel time to attend seminars on how to run our products.
It doesn't make sense and I would not put a product on
the market that required it.
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Misc
When
searching for point and click, intuitive and
robust programs for the baking industry,consider
BakeSmart, the
premier Bakery
Software progam from LegacyUSA., Indianapolis,
IN
Sources of Information on General Baking History general
books on wheat foods technology, such as Wheat:
chemistry and technology, edited by the late Y. Pomeranz, contain
very brief discussions of the historical origins of wheat and of baking,
but these generally make reference to older texts and articles. A recent
historical sketch of the development of bread baking, including chronological
tables of major events in the history of bread from about 7000 B.C. to
1987 A.D., was published in French by Hubert Chiron in the publication INRA
Mensuel, no. 2, 1990, p. 15+. Mr. Chiron also published an interesting chapter
on bread history (in French) in the book La panification franÁaise. New
York &
Paris : \ The series "Six thousand years of bakers and baking" (noted
above)began with the July 30, 1921 issue (page 39). The series contains much
information on very early baking practices, very little of which has been printed
elsewhere. There are also numerous photographs and illustrations of ancient artifacts,
including bakery models and artifacts from Dynastic Egypt and earlier.
Internet access to collections of papyrus fragments (which may or may not contain
reference to baking history) is available at the University
of Michigan. At
least one similar collection is still in the indexing stage.
