Smyrna times., 1858-01-14
Inauguration of the Great Steam Ba-
kerry.

Inc superiority OF steam over muscle will,
IN future, be fnrther illustrated to our citizens
IN supply of bread, whose entire process of
manufacture is carried on by machinery.
From this day forth, we shall enjoy the ad.
vantage of having the best possible bread at n
minimum price, from the works of the Penn.
sylvanla Farina Company, whose 'mechanicaI
bakery" establishment is to be inaugurated to-
day. The buildings are situate in Vine street
near Broad. They contain two ovens, each {
winch Is twenty-tour feet in height, the same
IN width offront, and ten feet in depth. The
heat Is conveyed TO them from a furnace be-
meath, through fire brick tubes. while by means
OF set-actlng damper, which acts with tie
expansion or contraction OF the metal IN which
1t is fixed, the temperature ofthe oven is under
entire control. An endless chain is SO arranged
IN the interior that upon the arms PROTECTING
from 1t are laId twenty four shelves, each tive
feet apart; upon these the bread is depositcd
The chain is movable either by steam or hand
power, and rcvolves perpendcuarly tbrough
the oven at just sufficient speed 10 bake The
bread at single revolution, the time being
regulated 10 the mocty of second by the ac.
ilon of a cOncal cylinder.
The ovens have each two stories. nan
containing eighty loaves of unbaked bread. en-.
ters the doors OF one side of the oven. while
another is being discharged from the doors at
the opplslte side. The same operation goes on
IN ooth stories OF the oven at the same time
From the time that all the pans which lie nnon
the revolving shelves are filled with doncbI
pan OF baked bread comes forth at the opnosi.e
end, and dumps itself into the car placed 10 rc.
ceIve 1t as fast as the dough is received at the
opposite end. The temperature Of the oven is
kept al uniform point, so that, were it neces.
sary, baking could be conducted without ecs
satlon for any indefinite period n.
The machinery employed throughout is non.
derous, yet works with admirable precision and
smo1:hness. The kneading machine, WHICH
perfectly initiates manipulation by hand power
possesses the capacity to work up a batch of
ten barrels OF flour every thirty minutes. II is
worked by steam power in connection with the
gearing OF the oven. 1t consists of fixed
wooden cylinder open at the top, ten feet in
'ehgth ana SIX feet IN diameter, in which is so
secured horizontal shaft that the inside heads
of the cylinder revolves with it. Upon these
heads, extending across near the periphery.
are iron bars or knuckles, which Intimately in.
corporate the flour and water as they receive
II. / his part OF the process is the first in or.
der alter the Ieavening process is undergone.
and Is performed IN wonderfully brief space
of time.
This being accomplished, a second operation
commences, the dough being raised in given
quantities at time, till it passes a certain
point IN the cycnder, when it is spread ont and
turther manipulated, precisely in the manner
performed by the hands of the ordinary baker.
after which it is laken from the cylinder bv a
trap door, and the apparatus is ready TO receive
a second batch, and so on Gd infRttuln
The capacity Of the machinery is believed 70
be ample for the supply of the entire CITY. and
1t is believed that instead of supplying the
miserable apology for bread, in too Inauv cases
now furnished by petty bakers, the trade in
general will find their interests as well promo.
ted by selling that manufactured by the Penn.
sylvanla Farlna Company. The advantages
winch the company will possess over individual
bakers, will consist in their ability TO purchase
larger quantities Of flour, and consequently 10
furnish cheaper bread, saying nothing of the
advantages Of steam over muscle in a pain of
about ten per cent. of nutritve matter in The
bread, which is evHporated or lost by the old
process of baking; in about four per cent i'm.
creased weight of bread obtained from the s,ma
weight of dough; in the amount oftlme lost in
the ordinary mode Of heating ovens in the
rent OF single bakery over large number.
IN that the bread is baked upon tiles, in brick
oven, and by radiating heat, and that it is
baked In vaper not Of steam, but of alcohol;
that the bread is also improved from it's securi
ty from ashes. gas or smoke; and because the
company will sell it by weight only, and at
reduced price.-Phita. North American.