McDougalls - Inventors of Self Raising Flour
In 1845, Alexander McDougalls, a struggling Scottish shoe merchant from
Dumfries and then a schoolmaster in Manchester, finally achieved his ambition of
setting up as a manufacturing chemist.
He recruited his sons into the business and in 1864, the McDougalls brothers developed and produced a patent substitute for yeast. This was the starting point which was not only to revolutionise home baking, but firmly position McDougalls as a household name.
Great British Entrepreneurs
Being entrepreneurs, the McDougalls brothers first attempted to interest bakers in 2lb bags of their ‘phosphatic yeast substitute’. However, business really took off when they bought in flour and mixed in the yeast substitute themselves - the first self raising flour to be introduced in the UK.
Unfortunately, the flour they purchased came from different millers and therefore was of variable quality. Consequently, the brothers decided to become millers themselves and rented premises from Manchester Grammar School. The business flourished. The brothers soon erected their own Manchester Mill and in 1869, just five years after they started the business, two of the brothers moved down to London to set up the Wheatsheaf Mill in Millwall. The market for self raising flour had now extended to the south of England.
Eventually the milling and chemical businesses separated, the latter joining
Cooper and Robertson to form the leading agrochemical firm, Cooper, McDougalls
and Robertson. For many years the companies remained a family concern.
In 1881 Alexander McDougall handed over the Manchester end of the business to Arthur McDougall in order to devote more time to public life as an alderman and magistrate. A few years later, John McDougall, who had been running the London operation, did the same, eventually becoming Chairman of the London County Council and was knighted by Edward VII.
The two milling business agreed to divide the selling function by drawing a line through Northampton and Birmingham. However, in 1926 the two companies were re-united. They became a public company seven years later.
Preparing for War
At the end of the 1930’s, it was realised that if War broke out, the Wheatsheaf Mills, located in the heart of London’s Dockland, would be vulnerable to the aerial bombardment. Therefore, the decision was taken to acquire other mills and source production in less susceptible areas such as Ashton-under-Lyme. Here, an immense packaging plant was established, capable of superseding the London operation.
During the post War period, McDougalls was at the forefront of mill modernisation, employing the latest, state-of-the-art machinery and storage equipment.
The latter years
In 1957, Hovis-McDougall Ltd was formed by a merger of the two companies, and in 1961 Rank Hovis McDougall came into being - now known as RHM.
Today, McDougalls is the No. 1 branded pre-packed flour and continues to grow. There is a comprehensive range of quality McDougalls flours including self raising, plain, wholemeal plain and wholemeal self-raising, and strong white. McDougalls have also launched Supreme Sponge Flour, specifically designed to create very light fairy cakes, Swiss rolls and sponges.
The History of the McDougalls Recipe Cook Book
In the early 1900s, the first McDougalls Recipe Cook Book was launched. It was conceived as the vital aid for those unfamiliar with using McDougalls’ revolutionary Self Raising flour. The book contained clear and helpful recipes whilst also appealing to the more adventurous bakers.
It proved a great success. Over the years, millions of copies of the book
have been sold and have inspired generations of experienced and novice bakers
alike. The recipe book is now in its 34th edition. While remaining
true to its original ideals and containing many of the original recipes, the
latest edition has many new recipes for today’s busier lifestyle. For example,
a new "Quick & Easy" section contains tantalising sweet and
savoury recipe ideas. There is also a section entitled "Children’s
Cooking" which aims to inspire the next generation of successful bakers
with colourful treats.
To Purchase the Latest Edition of the McDougalls Recipe Book
The 34th edition of the McDougalls Better Baking Recipe Book contains all of our website's recipes and is available for only £1.50 per copy.
Write to the address below stating the number of books you require and the address that they are to be delivered to.
Please make cheques or postal orders payable to McDougalls Better Baking Book. Please do NOT send cash.
Price includes a contribution to postage and packing.
Allow 28 days for delivery.
Offer available in the UK only.
No responsibility accepted for applications lost in the post.
Send To: The McDougalls Kitchen, Premier House, Centrium Business Park, Griffiths Way, St Albans, Hertfordshire, AL1 2RE.
McDougalls is part of the Premier Foods plc group, the UK’s number one food producer. Registered in England No: 5160050 Registered Office: Premier House Centrium Business Park Griffiths Way St Albans Hertfordshire AL1 2RE
