The overall aim of this research is to explore the impact of design parameters to. material flow efficiency in terms of space and time (labor or person-hours) utilization. Central to this research is the need to answer the question, what are the key design.
Salt potatoes originated in Syracuse and once comprised the bulk of a salt worker's daily diet. During the 1800s, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day. Come lunch time, they boiled the potatoes in the free-flowing salt brine.
White flour, which is likely what you are referring to, originated in Europe, likely Holland. These modern flours were making it possible to get the bread to rise faster and simultaneously use less actual grain per loaf, and helped in the transition from rural agrarian life to urban industrial life. Nearly simultaneously salt became more abundant. Salt had been so precious that it is a leading cause of the French revolution. Flour, Chart of Flour Types, Whats Cooking America gives a nice breakdown of flours, and interestingly enough doesn't use the term baking flour or white flour.