Stretching back through history, bread has played a crucial role as the staple food of many Western countries. This said however, evidence of bread in Britain wasn’t significantly apparent until 55BC when Romans invaded, bringing with them; complex bakery techniques, watermills and mechanical dough mixers. Such progression in the industry stemmed from the foundation of the first Guild of Bakers in 150BC Rome. Interestingly enough, it was white bread which became sought after by Roman aristocracy of the time and although it is still the bread of choice for many consumers in Western societies, its value and association with social class has greatly declined. Despite such rapid development, Grains were first harvested by Egyptians in 8000BC and were crushed by hand using what we would recognise today as a pestle and mortar. All bread was unleavened as raising agents such as yeast were yet to be introduced. Bread production began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a skill. Due to the warm climate, natural yeasts became attracted to the multi grain flour combinations which were used at the time, and so bakers began experimenting with leavened dough. With the invention of the closed oven, bread established its place as part of a cuisine and at its peak, was used as currency (Bakers Federation.2012).…