Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using ""gruau"", a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by August Zang, and the Austrian 's compact yeast in 1867 at the Universal Exposition. Finally, the word "baguette" appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: "The baguette, having a minimum weight of and a maximum length of , may not be sold for a price higher than 0.35 francs apiece" No one of these events constitutes "the invention of the baguette", but together they define the modern "baguette".