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Milling and baking in Scotland

Published online by Cambridge University Press:  05 December 2011

David L. Mann
David L. Mann
Affiliation:
United Biscuits (U.K.) Ltd., Glasgow G32 8YW
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Synopsis

This paper is limited to the milling and baking of wheat products and, to a smaller extent, oats products. Initial analyses of the marketplace and the major manufacturers in both the United Kingdom and Scotland include references to changing consumer demands, changing market sizes, major grocery retailer power, and industrial over-capacity in both milling and baking.

The sources of wheat for baking are described, in particular the remarkable increase in the use of homegrown wheat for breadmaking. Detailed descriptions are given of the technology of flour milling, breadmaking and biscuit making, covering some of the scientific principles as well as the equipment used. Future developments are also predicted.

Scottish millers and bakers must be at the forefront of investment and new technology if they are to survive competition in declining markets and in industries that still have over-capacity.

Type
Research Article
Information
Proceedings of the Royal Society of Edinburgh, Section B: Biological Sciences , Volume 87 , Issue 3-4: Scottish Food and Drink , 1986 , pp. 241 - 254
Copyright
Copyright © Royal Society of Edinburgh 1986

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