Date of this Version
Snyder, Edna B. (1939) Comparative costs of home-produced and commercially produced bread and rolls (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 115)
The purpose of this study was to determine the comparative costs of home-produced and commercially produced white and whole-wheat bread and rolls. Costs of home-produced bread were estimated on the basis of cost of ingredients and fuel, plus time. These costs were compared to costs of commercially prepared bread available at retail. Nutritive value was considered in interpreting results. The method used was a combination of survey and laboratory investigation. The survey included: (1) information regarding the baking practice of families in Nebraska, (2) detailed records of amounts and costs of ingredients, fuels, and time used in home-produced bread, (3) records of kinds, amounts, and costs of bread purchased over a two-weeks period, and (4) information from commercial bakers as to ingredients used in bread. The laboratory investigation included the baking of bread by a standardized formula with ovens heated by electric energy, natural gas, kerosene, and gasoline, and with records of amounts and costs of ingredients and fuel.