The daily union. [volume] (Washington [D.C.]) 1845-1857, 1857-01-22
IMPROVEMENTS in BREAn-MAkINo.

this subject has attracted so much attention in the Old
World that an Italian noolemsn few years since dis
ngushed member Of the diplomatic corps at Paris sas
commenced the manufacture of bread in the city of Flor
ence and improved plan and with such complete
success to effect revolution in the trade His object
was to obtain thoroughly baked light and easilydi-
gested loaf the dough to be kneadsd by machinery and
not by naked men formerly practised and in all this
assured he has been entirely successful Whether
the hint taken from the Italian grandee and diplomat
whether it must be regarded purely spontaneous
uprising from the inventive genius of own country
men, not prepared to say but certain II 10 that
Mr. Berdan has effected in the city of New York precisely
what has been accomplished in Florence The Journal Of
Commerce after noticing at considerable length the fevo-
luton in bread-makng in New York and Florence says
"The italian nobleman Disguised with the craft and
dirt of the Tuscan bakers and kneang the dough by
men practised there. Our bakeries mostly under
ground and of sight, and few who eat their bread
witness the process of baking, and perhaps II we'll that it
1t has been said that he who would relish his dinner
should keep clear Of the kitchen The rooms whore the
dough is MIXED are generally small and under ground the
sleep Often perhaps generally in the same room part
Of the night They often smoke chew tobacco BOTH
and crsdiby informed that the eei instead Of the
hands, often employed in the of preparing the
dough. Mr.. Berdans automatic oven open the world
Il
we'll ventilated hail. above ground nearly 100 feet long by
80 feet broad No of tobacco is permitted in this
and the expense Of baking is small in comparison with
that of other bakers that there be temptation
alum any deeerious substance to increase their pror
the expense of the health and the purses of their
TONER'S We have viewed this oven, and examined it in
every part, and witnessed every operation from the
heading of the barrel of -four until it baked, and
placed in the purchasers basket aud stateas the
result of nquiresl That the possesses every
desirable requisite for baking bread OF every and kind
perfectly. The is constructed Of brick The heat is
clean and pure radated from brick surface free from gas
smoke, and be raised and kept just such tempera
is desired for baking any quality Of bread I'd, The
machinery ia strictly automnticsl No human hand ID
quired place the dough in the take 1t The
does this its work. perfectly and beautifully, and
thus the bakers labor by of this Is reduced to
the simple work Of preparing the dough- ady, As to the
necessary to drive the machinery, and to heat the
The amount of coal consumed for eecng both
does not exceed in twenty hours and
attends the fires of the furnace for the steam
engine. Thus, from 81 to $40 will every expense
running the machinery and heating the for twenty
hours The capacity Of this is equal to baking 500 bbs
Of -four in twenyou hours. Hence, it appears that the
expense of baking that amount of -four into bread the
dough prepared does not exceed So The quality of
bread baked in this is better and nutreons
the bakers bread This is proved both by
analysis"