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Let's Bake: the Robin Hood 'No-Sift' Way, 1964
Minneapolis-based International Milling Company and Robin Hood Flour trace their roots to 1892 in New Prague, Minnesota. The company's name was later changed to International Multifoods Corp. to represent its expanded scope of operations. The J.M. Smucker Company purchased the corporation in 2004. In 1961 Multifoods introduced pre-sifted flour -- a new way for consumers to bake without sifting flour. In 1964 it introduced the CoolRise method of yeast baking that allows a home baker to refrigerate formed yeast doughs from 2-24 hours to bake when convenient. Robin Hood flour is still sold in Canada today. |