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1927-1977 (Creation)
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44.5 cm of textual records
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Series consists of material accumulated by William J. Hopp in his role as a baker and plant supervisor at the Dare Company.
Includes material relating to correspondence courses, conferences, and research activities of the Independent Biscuit Manufacturers' Company of Chicago; recipe books containing cookie and cracker formulae used at Dare and possibly other companies (Perrin's Forest City Confectionery and Biscuit Works in London Ontario, Paulin-Chambers Company in Winnipeg, Manitoba); and material relating to the ingredients and manufacture of cookies and crackers.
Includes lessons and manuals, bulletins, correspondence, recipe books, research reports, article reprints, conference programs, catalogues and brochures, and other material.
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General note
Note from Bryan Dare interview: "Recipe books - Bakers tended to keep their own recipe books; one book from Perrins London Ont. (turn of century). Bill Hopp would have had it? McCormicks bought Perrins; Dare hired people from McCormicks."
"Box 2 - Bill Hopp's recipe books. Dare recipes have gone through evolution since then. They are loaded with manufactured ingredients (chemicals, ammonia etc.) Full circle to simpler & more natural ingredients."
Also: "Most Dare knowledge in biscuit making came from English employees hired by Dare. Post war turned to Chicago - centre of biscuit making in US at time. Dare continued to get biscuit baking technology from England. Chicago - biscuit baking in states all done by Germans; post war Chicago - institute of baking." "At Dare THE baker was Jack Russell who acted as mentor - book given by him to Bill Hopp. Jack Russell Englishman ended up consulting incl. New Zealand - 'world's best baker.'"