Rye and Pumpernickel Breads from AIB Vertical Files

• "Danish rye breads." Bakers Helper, October 27, 1928, p. ( ). Includes formula for light rye bread with yeast, sour dough rye bread, references to Bohemian or Jewish rye on page 119 and Grob Brot, which is like German black bread or pumpernickel, page 122 of same issue.
• "Fleischmann presents a plan for promoting American rye bread using rye sour and D-B Diamalt." Standard Brands Inc., 1941, 12 p. A document produced by the Fleischmann's Technical Service Bureau to promote "Americanism: the theme of every industry in the country today" during the early years of World War II. Includes formulas for American Rye bread of several types.
• "Fleischmann's Ry-fla-vor rye bread flavor." Fleischmann Product Service Technical Information. Bulletin No. 302. 23 p. Describes use of Ry-fla-vor rye bread flavor powder in retail and wholesale quantities, gives formulations and procedures for American light rye, medium and raisin rye (sponge and straight doughs), American dark rye, American sweet rye, Milwaukee sponge rye, Jewish light rye, salt rye breads, rye salt sticks, rye soft rolls, 70% wheat bread, cracked wheat bread, old fashioned oatmeal bread, mal-tato bread, spread bread.
• "Fleischmann's rye sour." Fleischmann Product Service Technical Information, Bulletin No. 301. 25 p. Describes Fleischmann's Rye Sour, a standardized rye sour culture containing active souring organisms and natural flavors. Discusses rye bread production from this product, notes important process conditions and guidelines. Gives formulas for American light rye, American medium rye, American light pumpernickel, Jewish light rye, Jewish pumpernickel, Milwaukee rye, sour sweet pumpernickel, Westphalian pumpernickel, corn starch glaze.
• "For real profits in rye...Bowman's Ry-Sour." Promotional brochure for dry rye sour from Bowman Dairy Company. Includes formulas for 33% rye flour bread, dark rye bread, light rye straight dough bread, sliced rye with clear flour sponge, 40% medium rye straight dough bread, light pumpernickel rye, Milwaukee dark rye, 30% medium rye.
• How Vita-plus cultures develop flavor and improve eating qualities in white, rye and whole wheat bread. Puritan Mills, Inc., Chicago. Promotional brochure describing use of pure dry cultures in variety breads. Formulas for light rye bread, American rye (3 types), Old Country rye, Milwaukee rye, Jewish rye, Polish rye, regular pumpernickel, sliced Westphalian pumpernickel.
• "In quality of white bread, America leads the world, but as to rye bread where do we stand?" Technical Service Bulletin from Rogers Bros. Food Products, Chicago. Discusses the use of Edelsauer prepared pure sour in quantity rye bread production. Formulas for rye bread and rye bread with 3% potato flour. In Bread-Rye vertical file.
• "Rye bread crust bubbles." Bakery Engineers Information Service, Bulletin No. 66, June 1982. 2 p. Notes problem with 24-hour retarding of rye bread, suggests remedies for correcting this problem.
• "Rye breads: for variety and extra profits." Includes formulas for Bohemian rye bread, American rye bread, Milwaukee sour rye bread, Jewish white rye bread, Swedish or sweet raisin rye bread, Hungarian rye, pumpernickel bread.
• "Rye breads: among bakers most popular and profitable products." The Dough Boy, January 1954, p. 16-17, 25. Notes that demand for various types of rye products varies according to region, provides formulas and basic procedures for Limpa rye bread, cracked rye bread, Jewish white rye bread, sponge dough rye, sweet pan rye, cheese rye, straight dough rye, heavy sauer rye, pumpernickle, Bermuda rye.
• "The art of bread making: rye and brown breads." Bakers Review, Vol. ( ), No. 3 (September 1924), p. (33-36). Notes that although demand as of 1924 is relatively small, bakers can increase sales by promoting brown and variety breads. Gives formulas for Boston brown bread, sour rye bread, pumpernickel bread.
• "Try rye - for profit sake!" Bakery Service Bulletin, International Milling Company, 19( ). Retail shop formulas for Bohemian rye, Hungarian rye, American rye, Swedish raisin rye, Jewish white rye, Milwaukee sour rye, and pumpernickel breads.
• Benz, Adolph. "Specialty breads mean variety breads: Tempt 'em with pumpernickel." Bakers Weekly, April 4, 1949, p. 79-80. Formula and procedures for retail scale pumpernickel loaf.
• Benz, Adolph. "Specialty breads mean variety breads: call it Swedish rye or sweet rye..." Bakers Weekly, April 26, 1948, p. 48-49. Notes popularity of sweet rye breads in areas with Scandinavian populations, gives formulas and processing for Swedish sweet rye bread, Swedish raisin bread, Swedish seed rye, Swedish fruit rye or limpa.
• Broeg, W.E. "Rye sales are profit sales!" Bakery Service Bulletin, International Milling Company, 19( ). Discusses merchandising advantages of rye products, gives retail scale formulas and processing for Honey Brown bread, Orange pumpernickel or orange rye, prune rye loaf or muffins, rye meal muffin or loaf.
• Broeg, W.E. "Pumpernickel bread varieties." Bakers Helper, January 19, 1952, p. 45-46. Discusses processing variables and flavoring agents for pumpernickel and other rye breads, dough temperature, baking conditions, variations on basic pumpernickel formula, including Danish pumpernickel, Black Forest, Bulgarian, Swedish, cheese, parmesan pumpernickels, also apricot-flavored, date, raisin, and yogurt pumpernickels. Includes merchandising suggestions and guidelines.
• Brouilett, H.G., McDuffee, C.A., and Nolte, L.W. "Improved rye bread." reprinted from Milk in bread, ca. 1940. 13 p. Notes advantages in quality of rye bread from incorporation of milk solids. Discusses changes in absorption, diastatic activity, gas production, acidity development, TTA, flavor, improvement in grain, texture, color, slicing properties, symmetry of loaf, crust color, volume. Gives formulas for American rye bread, Milwaukee rye bread, special rye bread.
• Chussler, George, Jr. "Onion in rye bread dough adds zest to flavor." Bakers Weekly, October 29, 1938, p. 33-4. Describes production of onion rye bread as developed by Chester Smidowicz if the Smidowicz Bakery in Chicago. Includes formula and process for this Bohemian or Polish rye bread.
• Cornforth, George E. "Making good rye bread." Life and Health, December 1930, p. 180-81. Discusses health aspects of rye grain and meal, gives small-quantity recipes and procedures for pumpernickel and two types of rye bread.
• Cryns, Josef. "Rye and potato breads." American Society of Bakery Engineers Bulletin, No. 79 (June 1932), p. 233-239. Includes technical information on rye grain and milling, formulas and procedures for sour rye bread, Milwaukee rye bread, American rye bread, traditional rye by straight dough method, potato bread with potato flour.
• Fletcher, K.R. "Rye bread varieties." British Baker, October 26, 1979, p. 34-40. Notes that production & sale of rye bread is in its "infancy" in Great Britain, although demand is increasing, largely fulfilled by in-store bakeries and hot-bread shops. Discusses practical considerations in the production of rye goods, gives formulas and procedures for dark rye bread and rolls, black rye bread and rolls, white rye bread and rolls.
• Garretson, Robert M. "Danish pumpernickel." American Independent Baker, May 20, 1938, p. 14. Gives formula and processing guidelines for "natural" Danish pumpernickel from sour dough and sponge, baked in wooden frames.
• Glabau, Charles A. "Rye bread varieties for today's market." Bakers Weekly, April 15, 1933, p. 31-2. Notes increase in rye breads and other products due to legislation permitting sale of 3.2% beer, describes basic differences between American and German style rye breads, gives formulas and processes for sour rye bread with potato flour, American rye breads.
• Gossadge, W.F. "Rye bread." Northwestern Miller and American Baker, March 4, 1936, p. 618. Notes reopening of sales potential for rye bread following repeal of Prohibition, gives basic considerations and formulas for acetic sour, simple sours, Swedish rye bread, American rye bread, medium rye bread, sour rye, Milwaukee rye, pumpernickel.
• Graw, F.P. "Specialty breads gain favor." Bakers Helper, March 31, 1951, p. (1-4). Notes increase in sales of variety breads in 1950, consumer willingness to pay more for such specialty items. Gives formulas and procedures for Jewish rye bread, Sour rye bread, variations such as Swedish rye and rye with raisins, cheese bread, Jewish pumpernickel, rye Easter stollen.
• Hedeker, Dean. "Specialty breads show retail savvy." Baking Industry, October 1987, p. 36. Notes success of specialty hearth breads in Gladstone Park Bakery, Chicago. Gives formula for Sauerkraut Rye Bread and procedures for rye bread baskets.
• Hellemann, U., et. al. "Sensory profiling and multidimensional scaling of selected Finnish rye breads." International Journal of Food Science and Technology, Vol. 22 (1987), p. 693-700. Identifies sensory attributes of Finnish rye breads and identifies dimensions underlying the perceived differences. Includes references.
• Hinton, Brian. "Winnipeg -- rye bread capital of Canada." Bakers Journal, December/January 1982-3, p. 33. Gives background and formula for unique Winnipeg rye bread.
• Johnson, Arnold H. "Rye bread improved." Food Industries, November 1936, p. 567-8. Discusses development of a rye flour-buttermilk mix and its use in commercial production at the Albert Lea Baking Plant, Albert Lea, MN.
• Lorenz, Klaus. "Rye bread formulation and processing." AIB Technical Bulletin, Vol. IX, No. 5 (May 1987), 7 p. Gives basic information on rye classification and growing, rye milling and product specifications, bakery applications. Provides formulas for American type light, medium, and dark rye breads, and for Swedish, Bohemian, Jewish, cheese, raisin, salty, and German sour rye breads, describes production of a sourdough starter. References.
• Milatovic, Ljubomir. "Le pain de seigle yougoslave." Boulanger Patissier, July-August 1976, p. 27. Gives formula and process for 60% rye bread with yeast as commonly made in Yugoslavia.
• Moses, K.S. "Rye bread manufacture." Bread Research Institute of Australia Newsletter, Number 184A, August 1965, 5 p. Discusses production of European and standardized rye breads for the Australian market. Gives relative importance of baking, processing, and formulation factors, describes function of ingredients, dough development, moulding, final proof, cutting & docking, proper oven use. Notes common faults and remedies, provides formulations for light rye, sour rye, no-time black bread, pumpernickel black bread, sweet and sour no-time dough, sour dough breads.
• Nielsen-Jexen, P. "Danish rye bread as made in Copenhagen." Bakers Review, August 1926, p. 43. Formula.
• Nillson, Sven. "Rye and other types of bread." Proceedings, American Society of Bakery Engineers, British Chapter, November 1973, p. 24-28. (Discussion of baking with rye and other Continental flours, notes need for special techniques and processing steps, lists types of rye breads and other rye products commonly produced in Europe, provides formulas for German rye bread, German country bread, Danish rye bread, light Danish rye bread, Swedish rye bread, Swedish Kavring, Finnish sour rye, Russian rye, German "ham" bread, Danish blended bread, Danish sweet loaf, Wholemeal rye bread, wheat flour baguettes, Brotchen, Swedish breakfast roll, Swiss crescents, brioche.
• Richards, Paul. "Glazing rye breads." Bakers Helper, April 26, 1930, p. 1077. Discusses makeup and use of cornstarch wash, flour glaze, egg wash, gives basic recipe for sweet pan rye, raisin bran bread.
• Ricker, Rolf. "Rye bread producer saves energy while increasing throughput." Baking Industry, September 1984, p. 18. Notes savings of $100,000 per year by Denk Baking Co. of Brooklyn, NY through use of the Acceletron II Heat and Steam System.
• Schudlich, H.F. "Modern rye bread flavors aid proper fermentation." Bakers Helper, January 26, 1946, p. 54, 56. Discusses problem of tough crust encountered with some progressive sour rye breads. Notes advantages of use of yeast and rye bread flavors. Includes formula for Jewish white rye bread made with yeast.
• Shiverdecker, Guy T. "Pumpernickel production." Bakers Digest, October 1960, p. 78-9, 96. Notes variations in types of pumpernickel breads, development of flavor and texture, differences between American and German styles of this product. Gives critical processing procedures and basic formula for pumpernickel.
• Siebel, Wilfried. "Use of rye flours and meals in West Germany." Baker & Millers Journal, February 1983, p. 23-25. Gives general specifications for rye flours as produced in EEC countries, gives sources for basic information on rye milling, notes differences in uses of rye meals and flours in West Germany. Points out high quality standards for whole rye breads and crispbreads in DRG, notes that only one type rye flour and one of rye meal are generally used in German bakeries.
• Siewert, E.H. "Harvest pumpernickel bread." American Independent Baker, August 25, 1939, p. 10-11. Notes marketing and shelf life advantages of pumpernickel bread, gives formulas and basic processing for heavy pumpernickel and medium pumpernickel breads from sponge and dough.
• Siewert, E.H. "Bakers find rye bread increases sales." American Independent Baker, October 27, 1939, p. 6. Formula for sponge & dough Bohemian rye bread on retail scale.
• Thelen, Ray. "Better baking: Finnish flat bread." Bakery Production and Marketing, April 1983, p. 189. Formula and procedures for retail scale production.
• Turley, H.E. "Rye bread flavors." Baking Technology, July 1925, p. 200-205. Notes wide variety of rye breads available in America due to number of ethnic groups, traces development of different types of rye breads, notes development of Edelsauer culture by Dr. Emil Beccard of Berlin, gives results of examination of Edelsauer culture and of taste panel tests of bread produced from this culture, provides guidelines for production of this bread on commercial scale, suggests alternative methods of building a sour for rye breads.
• Vander Voort, A.J. "Merchandise rye for variety and profit." American Baker, January 1951, p. 20,21, 24, 61. Notes that rye breads are one of baker's most profitable items, gives formulations for retail scale production of Limpa rye bread, tomato rye bread, cracked rye bread, Jewish white rye bread, sponge dough rye bread, honey cracked rye bread, sweet pan rye, several varieties of American rye, Swedish rye, Heavy sauer rye, potato rye, raisin rye, party rye breads, pumpernickel breads, Bermuda rye bread.
• Vander Voort, Adrian J. "Rye breads for variety." American Baker, September 1940, p. 44-45. Formulas and very basic processing for cracked rye bread, honey cracked rye, Swedish limpa, Swedish rye, Sweet pan rye, cheese rye, pumpernickel, two types of sponge & dough rye, Jewish white rye, raisin rye, two straight dough ryes, primary ferment limpa, soft white bread with rye flour, sour rye bread, sourdough pumpernickel, potato rye bread.
• Vander Voort, A.J. "Rye products are popular, add needed variety to the bake shop, and are profitable." American Baker, May 1948, p. 20-21. Gives formulas and basic procedures for retail scale production of Rye bread, cheese rye bread, Swedish rye, Soft wheat/rye bread, heavy sauer rye, sour rye, raisin rye breads, rye rolls, potato rye bread, pumpernickel bread, sweet pan rye, limpa rye bread, tomato rye bread, cracked rye bread.
• Weberpals, Fred. "Fundamentals of rye bread production." Bakers Digest, October 1950, p. 84-87, 93. Notes differences between European and American rye products, describes types of rye flour and meal, discusses "optional" ingredients, gives general guidelines on production, inc. mixing, fermentation and use of sours, proofing, docking, and baking. Formulas included are American rye, sour rye, sweet or pan rye, light and dark pumpernickel.
• Zenker, John J. "Sandwich time is here again." Baking Industry, Notes popularity of sandwiches as summer family fare, gives formulas for American sour dough dark rye, white sandwich bread, special occasion (party) miniature rye bread with caraway.

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