Flatbreads from the AIB Vertical Files

Note: All of these materials are original documents. No photocopies are retained in AIB vertical files.

• "Authentic 'handmade' Mideast flat bread automatically produced by integrated line at up to 5000 pieces-per-hour." Baking Industry, June 1977, p. 50-51. Describes integrated line for various types of flatbreads from Werner-Lehara.
• "Florida baker produces unusual bread." The Baker, October 1968, p. 41. Brief description of operations at the Arabic Bakery, Miami, FL.
• "(How) to make pita bread". Restaurants and Institutions, April 16, 1986, p. 186. Consumer quantity recipe.
• "Oven line handles Middle East bread." Bakery Production & Marketing, September 1984, p. 223. Note concerning oven line available from Universal Oven Company.
• "Pita baker lines pockets with accounts." Bakery Production & Marketing, August 1985, p. 110-114. Describes development and operations of New England Foods Company of Malden, MA.
• "Sturdy Austrian flatbread can be crisp or chewy." Sunset, May 1983, p. 233. Small quantity recipe for soft or crisp versions of rye flatbread.
• "The sisters age; a convent closes." Chicago Tribune, September 29, 1977, p. ( ). Notes end of production of communion breads due to closing of convent of Benedictine Sisters of Perpetual Adoration in Mundelein, IL.
• "This flatbread is wheaty and sweet." Sunset, February 1958, p. ( ). Small quantity recipe and techniques to produce whole-wheat/wheat germ Swedish flatbread.
• Blenford, Don. "Crispbreads have interesting history in Germany." Snack Food, January 1987, p. 45-6. Discussion of baked and extruded flatbreads on the German market.
• Carroll, Marge. "Letter from a small town baker: cracker bread." Bakery Production & Marketing, March 1983, p. 146. Retail scale formula and techniques for production of this bread.
• Doerry, Wulf. "Baking in Egypt." Cereal Foods World, Vol. 28, No. 11 (November 1983), p. 677-679. Discussion of types of commercial bread and techniques of production.
• Matz, Samuel. "Pita bread", Equipment for Bakers, Pan-Tech International, McAllen, TX, 1988, p. 229-236. Notes basic operations and equipment, provides references.
• Mizrahi, Sylvia and S. Mizrahi. "Performance of mechanically developed dough in pita bread production." International Journal of Food Science and Technology, Vol. 23 (1988), p. 65-71. Cites advantages of mechanically-developed dough in production of pita bread.
• Seaman, A.W. "When 'hard tack' was a luxury!" Biscuit Maker & Plant Baker, October 1963, p. 870-72. General history and basic formula and procedure for leavened and unleavened hard tack.
• Von Sydow, E., and K. Anjou. "The aroma of rye crispbread." Lebensmittel wiss. u. Technologie, Vol. 2 (1969), p. 15-18. Analysis of volatiles of rye crispbread by gas chromato- graphy. References.
• Woolen, Anthony. "Higher productivity in crispbread." Cereal Foods World, Vol. 30, No. 5 (May 1985), p. 333-34. Use of extrusion in production of crispbread.