Shredded Wheat
1890 Shredded Wheat Cereal was invented in Denver, Colorado by Henry Perky who also founded the "Cereal Machine Company".
Inspired by his observation of a dyspeptic diner blending wheat with cream, he developed a method of processing wheat into strips that were formed into pillow-like biscuits.
1895 Perky received a United States Patent.
The biscuits proved more popular than the machines, so Perky moved east and opened his first bakery in Boston, Massachusetts, and then in Worcester, Massachusetts, in 1895, retaining the name of The Cereal Machine Company, and adding the name of the Shredded Wheat Company.
1905 The Shredded Wheat Company demonstrated at 223, Tottenham Court-road, W.C., a method of preparing wheat for food without grinding it into flour in the usual way. After careful cleaning, the wheat had been boiled for about thirty minutes, until the grains were soft enough to be crushed without difficulty, and in that state put into a hopper above the shredding machine. From thence it fell between a pair of hardened rolls running in contact, one of the rolls being turned with circumferential grooves, through which the grains were squeezed, emerging in the form of threads. The fibrous product was baked for a few minutes, and then formed a crisp and pleasant cake or biscuit. The system avoids many possibilities of contamination during the process of bread-making, and the nutritious qualities of whole-meal bread are retained without the presence of coarse particles.[1]
See Also
Sources of Information
- ↑ Engineering 1905/01/23