Premixed Powder History: Make your own premixed powder dessert without any guilt

Even seasoned home cooks often make cookies, pancakes or desserts from just one box of premixed powders and one or two other liquid seasonings. Why not? Boxed premixed powder is simple and time-saving. A little more seasoning is much more delicious than our own from scratch.intervention powder was emerging as a convenience food during the Industrial Revolution. Bird's Custard is the first recorded ready-to-mix food. This creamy dessert was made in 1837 by Alfred Bird, a pharmacist in Birmingham, England. Because Alfred Bird's wife was allergic to eggs and yeast, he gave her a tonic of cornstyl, salt, vanilla seasonings and yellow caramel colorants.1894, Charles Knox of Johnston in New York, USA, developed the granular gilding. In 1895, Bear B. Wait, a cough syrup producer who was also a New Yorker, bought a patent for sweet Gileading, invented in 1845, to turn desserts into powder. His wife, May, experimented with fruit syrup and called her work "Jell-O."first american premixed powder made from flour was the Aont Jemima pancake premixed powder produced in 1889.1930, Carl Smith, General Mills' sales director, arrived at the dining car too late for a meal, but soon someone brought him a plate of hot biscuits. It turned out that the train chef's refrigerator was full of mixed lard, flour, baking powder and salt. so that you can make cookies quickly. Inspired by this, Smith launched the Bisquick cake intervention powder.cake premixed powder, which has always been popular, originated from some of the remaining syrup. December 10, 1930, Pittsburgh P. John D. Duff of Duff and Sons filed a patent for his gingerbread premixed powder. Duff found a way to dry out the syrup by adding the flour, sugar, ghee, salt, soda powder, egg powder and spices needed to make gingerbread.1933, Duff Co. created a breakthrough in cake premixed powder, inventing premixed powder that needed to be added to fresh eggs. The division is well aware of the public's psychology, and they think chefs should prefer fresh eggs to dried eggs or egg powder. As a result, this "cake in the box" finally emerged, and in the years that followed, the division introduced nut bread, bran maffin, fruit cake, devil cake, vanilla cake and so on. Inspired by this, producers are beginning to change their patterns and join Duff Co.the real take-off of the cake premix began in World War II. In the late 1940s, more than 200 companies made this product in large quantities. But by the 1950s, sales of the product had somehow fallen. As a result, the industry hired psychologist Ernest Dichter to investigate. After investigation, he said, housewives use convenience food to make food will produce guilt, and therefore unconsciously reduce the use., cake-ready powder makers advertise in magazines, displaying pictures of beautiful castles, football stadiums and arena-shaped cakes. The beautiful promotional images sparked enthusiasm for making beautiful desserts, and sales soared.today, we rely so much on premixed powders such as Betty Crocker and Duncan Hines that the younger generation simply doesn't know how to make cakes in other ways. However, the dessert made from premixed powder is really too delicious to be picky. Since premixed powder has been used all along, we all feel that desserts taste the same way.If you feel guilty about this "stealing" shortcut to making bread, you can also add pepper, cheese, melon seeds to bread and biscuits, or serve your boxed snacks with nuts, dried fruit or fresh fruit, chocolate chips, polysaccharine cream, fresh cream, and more. These ingredients are sure to add a lot to your dessert. Maybe you can create a classic dessert.