 |
| Owner | Associated British Foods |
|---|---|
| Country | United Kingdom |
| Introduced | 1892 |
| Markets | Bread |
| Website | https://www.allinsonsbread.co.uk/ |
Allinson is a brand of bread and of flour made by Allied Bakeries being owned by Associated British Foods
| |
| Owner | Associated British Foods |
|---|---|
| Country | United Kingdom |
| Introduced | 1892 |
| Markets | Bread |
| Website | https://www.allinsonsbread.co.uk/ |
Allinson is a brand of bread and of flour made by Allied Bakeries being owned by Associated British Foods
Dr Thomas Allinson was born in the Hulme district of Manchester in 1858. He trained as a medical doctor in Edinburgh, graduating in 1879. He founded the first Allinson mill in 1892 in Bethnal Green as Dr Allinson's Natural Food Company. It was the first to produce wholemeal/wholegrain flour. His slogan was Health without Medicine. Allinson was viewed as an eccentric because of his advocation of vegetarianism (in particular of wholegrain bread) and opposition to many medical practices of the time. Two more mills were bought in Castleford and Newport in Wales.
The company was joined with six others to form Allied Bakeries by Willard Garfield Weston in 1935.
The company has advertised on TV with Brian Glover declaring it's Bread wi' Nowt Taken Out. It gave the impression that Thomas Allinson would have had a Yorkshire accent, but that would not have been the case.
The company is based in Maidenhead in Berkshire, at the same address as ABF. It only makes wholemeal bread. The brand is worth around £20m. It sells two varieties: Wholemeal and Hi-Bran.
Allinson Flour is a separate company making flour and yeast, owned by The Silver Spoon Company based in Peterborough.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
Crispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet.
Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.
Associated British Foods plc (ABF) is a British multinational food processing and retailing company headquartered in London, England.
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Tip Top Bakeries is an Australian manufacturer of bread products owned by George Weston Foods, a subsidiary of multinational food giant Associated British Foods.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Thomas Richard Allinson was an English physician, dietetic reformer, businessman, journalist and vegetarianism activist. He was a proponent of wholemeal bread consumption. His name is still used today for a bread popular in Europe, Allinson bread.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Spillers Ltd was a British company that owned flour milling operations, operated bakeries and also sold pet food and equine feeds.
The 1951 Pont-Saint-Esprit mass poisoning, known in French as Le Pain Maudit, took place on 15 August 1951, in the small town of Pont-Saint-Esprit in Southern France. More than 250 people were involved, including 50 people interned in asylums, and there were seven deaths. A foodborne illness was suspected; among these it was originally believed to be a case of "cursed bread".
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
The National Loaf was a bread made from wholemeal flour with added calcium and vitamins, introduced in Britain during the Second World War by the Federation of Bakers (FOB). Introduced in 1942, the loaf was made from wholemeal flour to combat wartime shortages of white flour and sugar. The loaf was abolished in October 1956.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places.
