For those in the northeast US, the Sunbeam Bread area:
For decades, Sunbeam was advertised as "batter-whipped". It DID had a smoother texture than most white breads, and, as the TV commercials showed, if you ripped it vertically, it would rip in a straight line, unlike other breads.
I just noticed that it no longer has this smooth texture, and a check of the label shows that it is no longer billed as "batter-whipped". Does anybody know when this change took place, or if they announced that they were changing the basic texture of the bread?
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
For those in the northeast US, the Sunbeam Bread area:
For decades, Sunbeam was advertised as "batter-whipped". It DID had a smoother texture than most white breads, and, as the TV commercials showed, if you ripped it vertically, it would rip in a straight line, unlike other breads.
I just noticed that it no longer has this smooth texture, and a check of the label shows that it is no longer billed as "batter-whipped". Does anybody know when this change took place, or if they announced that they were changing the basic texture of the bread?
My emails to Sunbeam have gone unanswered.
Call them. It's difficult for someone to slither away from a phone call.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
For those in the northeast US, the Sunbeam Bread area:
For decades, Sunbeam was advertised as "batter-whipped". It DID had a smoother texture than most white breads, and, as the TV commercials showed, if you ripped it vertically, it would rip in a straight line, unlike other breads.
It used to be a staple in some homes in the South, too; we had a Sunbeam bakery here in town. Never cared for it as it had too much moisture in it. Hence, every bite had to be peeled off the roof of the mouth. Oh yuck.
It used to be a staple in some homes in the South, too; we had a Sunbeam bakery here in town. Never cared for it as it had too much moisture in it. Hence, every bite had to be peeled off the roof of the mouth. Oh yuck.
I still remember the jingle: "Batter-whipped Sunbeam bread". I haven't seen it for years around here, (Northeast). It was advertised as having no holes, and It cost a nickel more than any other white bread available in my poor neighborhood. We didn't buy it unless there was nothing left in the store, and I never cared for the flavor or texture. Yuck is right!
I Understand that Reymonds Bakery in Waterbury Connecticut created the Batter whipped formula sometime in the late 40's or early 50's. When the Bakery's owners died, the business was sold and the company building was torn down. the Batter whipped Formula for the bread was discontinued when the Sunbeam name was sold to another bread maker. This was told to me by a Sunbeam delivery truck driver just shortly after the company was sold. The bread line was so popular, that singer Eddy Arnold recorded a record titled, "Little Miss Sunbeam" with the sunbeam girl's picture on the record sleeve. (45 rpm Single) The bread was very popular here in Connecticut and surrounding states.
Back in the late 70's early 80's I worked as a Tool maker for Fram in East Providence. We had a machine called the Oak Foamer which we processed the plastisol for the air filters through. Nitrogen was pumped into a canister along with the plastic resin. The air was removed from the process and the resin was melted and mixed creating a very even and spongy rubber for the filters. This processed was rumoured to be the same as Sunbeam was using to make bread.
Stroaman bakeries in Williamsport, pa once made that bread which formula was patented and leased to local bread companies throughout the east coast. "Sunbeam Bread" had absolutely no bread ingredients in it; it was simply made from chemicals, believe it or not. my uncle made that bread for years and oddly enough, fed it to his family.... double yuk. PS: And we wonder why were all dying from cancer!
