Can only see reports of this place in here so I thought it'd be best to keep it in here just to keep the goon squad away from it and it is still part live. If however the general consensus is to move it to public I have no issues what so ever.
British Arkady
The mrs was away all weekend and my plan to spend that weekend at Redcar had fallen on it’s arse so I had a full weekend of local derps to tick off my list.
I had been meaning to check this place out since around 2013 when I first got with our lass as she lived not too far from it. I just never really had the time to go with it. How stupid was I.
Visited with a non member. Still quite a lot of stuff kicking about here, just a shame it has been ransacked and chucked all over the place. There is some good level’s of decay on the ground floor too where desks have collapsed under their own weigh due to the damp and general skankiness that has set in.
There is fresh demo signs up around the perimeter fencing but I didn’t see any signs of work starting so it could just be the usual bollocks to keep idiots like us out.
History
Augustus Muir in his "History of Baker Perkins" states – "Some experiments, carried out at Willesden by Hinman Baker, son of W. King Baker, resulted in the discovery of a combination of chemicals that enhanced the action of yeast in bread. To market this 'bread-improver', the British Arkady Company Ltd. was formed, and the firm retained a financial interest in it until the time came when the directors decided that its products were outside their traditional range, and they sold the holding to the Ward Baking Company of America".
Baker Perkins Annual Reports begin to mention British Arkady in 1923 – "The British Arkady Company Ltd. in which your Company has a substantial holding …". Adequate dividends appear to have been received from the company's shareholding throughout. In 1935, the "company extended its works" and in 1936 "a new mill for soya bean flour was put into operation".
Baker Perkins' shareholding was finally disposed of in 1953 for a sum "which exceeded the cost to the company by £113,338".
The Website of Bakemark, UK (Arkady/Craigmillar until 2004) gives the following account of its development:
The Ward Baking Co. of New York who owned a chain of bakeries throughout the United States couldn't understand why the bread they made was different in every town. The Mellon Institute of Industrial Research was sponsored by Ward to identify the reason why. This work revealed that the mineral salt content of the local waters was causing the variation and by creating a mixture of these minerals an improvement and standardisation of the bread could be achieved. The Mellon's director of research at the time was Dr Robert Kennedy Duncan -RKD- Arkady, and so a name and product was born.
Pics
British Arkady
The mrs was away all weekend and my plan to spend that weekend at Redcar had fallen on it’s arse so I had a full weekend of local derps to tick off my list.
I had been meaning to check this place out since around 2013 when I first got with our lass as she lived not too far from it. I just never really had the time to go with it. How stupid was I.
Visited with a non member. Still quite a lot of stuff kicking about here, just a shame it has been ransacked and chucked all over the place. There is some good level’s of decay on the ground floor too where desks have collapsed under their own weigh due to the damp and general skankiness that has set in.
There is fresh demo signs up around the perimeter fencing but I didn’t see any signs of work starting so it could just be the usual bollocks to keep idiots like us out.
History
Augustus Muir in his "History of Baker Perkins" states – "Some experiments, carried out at Willesden by Hinman Baker, son of W. King Baker, resulted in the discovery of a combination of chemicals that enhanced the action of yeast in bread. To market this 'bread-improver', the British Arkady Company Ltd. was formed, and the firm retained a financial interest in it until the time came when the directors decided that its products were outside their traditional range, and they sold the holding to the Ward Baking Company of America".
Baker Perkins Annual Reports begin to mention British Arkady in 1923 – "The British Arkady Company Ltd. in which your Company has a substantial holding …". Adequate dividends appear to have been received from the company's shareholding throughout. In 1935, the "company extended its works" and in 1936 "a new mill for soya bean flour was put into operation".
Baker Perkins' shareholding was finally disposed of in 1953 for a sum "which exceeded the cost to the company by £113,338".
The Website of Bakemark, UK (Arkady/Craigmillar until 2004) gives the following account of its development:
The Ward Baking Co. of New York who owned a chain of bakeries throughout the United States couldn't understand why the bread they made was different in every town. The Mellon Institute of Industrial Research was sponsored by Ward to identify the reason why. This work revealed that the mineral salt content of the local waters was causing the variation and by creating a mixture of these minerals an improvement and standardisation of the bread could be achieved. The Mellon's director of research at the time was Dr Robert Kennedy Duncan -RKD- Arkady, and so a name and product was born.
Pics
