Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first bread produced was probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally leavened. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.
Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples". Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast.
The most common source of leavening, however, was to retain a piece of dough from the previous day to use as a form of sourdough starter.
Today, technological solutions developed in the last few decades help bread makers, from the tiniest bakery to the largest industry, to deliver to their customers high quality products in short times.
Globex s.r.l., in cooperation with selected partners, delivers to the market turnkey solutions to produce any kind of bread, pastries, biscuits and other baked goods.
