Zürcher Bäcker-Confiseur-Meister Verband

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About the company Zürcher Bäcker-Confiseur-Meister Verband

Zürcher Bäcker-Confiseur-Meister Verband, based in Zürich, is a company in Switzerland. Zürcher Bäcker-Confiseur-Meister Verband is active according to the commercial register. The company with the UID number CHE-107.820.743 was founded on 05/12/2010.

Company description and purpose of company Zürcher Bäcker-Confiseur-Meister Verband

Bread has been baked in Switzerland for thousands of years. The oldest known bread comes from the year 3530 BC. And was found in 1976 in Twann on Lake Biel. The pile dwellers baked flat bread on hot stones, which they covered with ashes. In the early Middle Ages it was mainly the monasteries that had well-equipped bakeries. The oven of the St. Gallen monastery, for example, is said to have been so large that 1,000 loaves of bread could be baked at the same time. In addition to the large amount of bread that the monastery bakers produced, the variety of pastries was also impressive. There was leavened and unleavened bread made from different types of grain, which were also shaped differently. As the cities grew and demand increased, professional bakers took over the bread production. They founded guilds with strict regulations for the quality of the bread and the safety of the ovens. During this time (1336) the guild of Pfister and Müller (since 1802 guild for Weggen) was founded in Zurich. Pure white flour, which is made from the flour kernel, was the most sought-after and most expensive. A little less expensive was the flour, which in addition to the flour kernel also contained part of the shell - still known today as "semi-white flour". The less well-off had to be content with darker flour, which contained the outer layers of the grain. Rye bread was the most widespread, with bread made from wheat, millet, oats and spelled a little less frequently. When the harvest was meager, bakers had to stretch the flour with other ingredients like chestnuts, acorns, roots, and even sawdust. In the 15th century, people in Zurich ate an average of one pound of bread a day. Today the Swiss still eat around 138 g of bread a day. In the second half of the 20th century, bread consumption steadily declined. The commercial bakers reacted to the new trend and adapted their offer to changing needs. The previously highly valued white bread became less attractive, especially in German-speaking Switzerland, and was increasingly being replaced by dark bread. Bread is traditionally a very local affair in Switzerland. The shape and taste of the bread are determined by regional preferences and traditions as well as by topographical and climatic conditions that dictate the cultivation of the grain. In German-speaking Switzerland, people generally prefer to eat darker bread than in the French or Italian-speaking parts of the country. However, many breads have crossed the cantonal borders and are available throughout the country. When Switzerland became a nation state in the middle of the 19th century, the individual cantons were associated with their canton-specific breads. With its simple oval shape, the inclined incisions and the golden brown crust, the Zürcherbrot is the most common and is considered the standard bread. For example, if you buy an "ordinary" white or brown bread (without any further description), it usually has the Zurich shape.

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The company Zürcher Bäcker-Confiseur-Meister Verband on Bleicherweg 54 in 8002 Zürich with the phone number 044 281 03 20 is listed on Yellowpages.swiss. Latitude and longitude coordinates for Zürcher Bäcker-Confiseur-Meister Verband are: 47.3675846 and 8.5341207. The unique identification number of this portrait is CHE-107.820.743.

The company Zürcher Bäcker-Confiseur-Meister Verband is listed in the branch Society. The company Zürcher Bäcker-Confiseur-Meister Verband offers its services in the following categories: Confectioners and baker, other products or services according to the company's purpose.

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Which companies are available at the same address? In addition to Zürcher Bäcker-Confiseur-Meister Verband, there are other active companies at the same address Bleicherweg 54, 8002 Zürich. This includes the companies Instituto Cultural Brasileiro GmbH| CafetierSuisse| Dr. Nico Damken AG - Juwelier Damken Zürich.