Prior to 1870
Slow and labor-intensive process of making bread. Starts with milling flour on a stone mill, which makes more health sense because the wholeness of the produced flour is combined with the process of natural leavening.
A LITTLE BREADUCATION
1870
Invention of the modern steel roller mill, which revolutionized grain milling.
1940
Mineral levels decline substantially in conventional foods. Pre-ripened picking, longer storage times and increased processing all result in food with fewer nutrients. Rules often do not take into account the "cocktail effect" of pesticide combinations in the food.
1950-1960
World's wheat crop is transformed in a movement called the Green Revolution.
Present Day
More than 2,000 chemical substances are added to foods of all kinds to increase shelf life with preservatives, to make them look better, and to intensify flavor with sugars, salts and artificial flavorings.
The Brooklyn Mills Way
Our slow, labor-intensive process of making bread starts with milling flour on a stone mill. This makes more health sense because the wholeness of the produced flour is combined with the process of natural leavening.